This is going to sound so weird but I had daydreams about this meal for about 2 days before actually making it. I knew it was going to be avocados and chickpeas, for sure, since I had just received some of the most gorgeous avocados from my CSA, but what form would it take? Did I want it to just be a salad? No, it needed to be a little heartier, but still light. Sandwiches? No, not in the mood. Wraps? No, we’ve been doing those a lot recently. By the end of the first day of daydreams, I had settled on tacos. They seemed like the perfect, light, crisp vessel to transport this salad to my mouth.
Once I had settled on tacos, I had to figure out what to add to my avocado/chickpea mixture. I considered several additional ingredients, but since my CSA had sent me cilantro in the same delivery, I had to go with that as well as some lime juice. I also decided, somewhere in the latter half of day 2 of daydreaming, that I would not simply mash the chickpeas. I would prepare them the way I like to prepare them when I’m going to add them to a leafy salad: Sauteing them briefly in a bit of Bragg Liquid Aminos until the liquid is gone and the outsides of the chickpeas are a lightly browned.
Then came the day that my daydreams could come to fruition. Just after lunchtime, I began checking the clock every seventeen minutes to see if it was time for me to get started in the kitchen. At four o’clock, I couldn’t wait anymore and headed to the kitchen to start on the avocado salad. Once it was complete (at 4:27pm), I asked Chris if he was ready for dinner. No? Not hungry yet? Ok then, Mr. Not-Hungry-For-Dinner-At-4:30-In-The-Afternoon, have it your way! I put my avocado chickpea salad in the fridge and waited until it was a more appropriate time for dinner, though I did take a little bite every hour or so, to make sure it still tasted as delicious as my first taste (you know, just taking precautionary measures to ensure that our dinner tasted wonderful). Perhaps he was tired of me asking “Are you hungry yet,” every half hour, but around 6:30pm, Chris finally said “Sure, let’s have dinner.” I ran to the kitchen and fifteen minutes later, dinner was served.
These tacos were better than I had imagined they would be. The light, crisp corn tacos provided the perfect balance to the rich, savory, lime-infused, mashed chickpeas and avocado. They were so good, I continued to daydream about them the next day and had to make another batch for dinner that night, though this time, Chris was more than willing to have an early dinner.
CILANTRO AVOCADO CHICKPEA SALAD TACOS
makes 6 tacos
Ingredients:
- 1 can of chickpeas, rinsed and drained
- 1 large avocado, mashed
- ½ cup grated carrot
- ¼ cup fresh cilantro, roughly chopped
- 1 green onion, finely chopped
- 1 clove garlic, finely minced
- ½ T lime juice
- 2 T Bragg Liquid Aminos (or tamari/soy sauce)
- ½ tsp olive oil
- dash of cayenne pepper (optional)
- salt and pepper to taste
- 6 corn tortillas
Instructions:
- Heat the olive oil in a large pan over medium heat for about 30 seconds. Add the chickpeas and cook for about 2 minutes, stirring frequently. Add the Bragg Liquid Aminos and cook until liquid is dissolved, stirring frequently. If it starts to stick, lower the heat. When the chickpeas are done, they should be a darker brown, with a slightly toasted exterior. Remove from heat and let cool for about 5 minutes.
- In the pan, use a fork to lightly mash the chickpeas. It should be mashed, with chunks of beans throughout.
- The mashed avocado should be in a medium/large bowl. Add the mashed chickpeas and the remaining ingredients, minus the salt and pepper. Mix until thoroughly combined. Taste and then add salt and pepper if you desire (I don’t add any at all). You can make this a day in advance to save on prep time later. Just refrigerate in an airtight container until ready to use.
- Prepare your tacos shells. I used this method, but you can use whatever method you prefer.
- Spoon the avocado chickpea salad into the taco shells. Garnish with tomato, cilantro, green onion, or just salsa, and serve at room-temp. Enjoy!
Do you ever prepare meals, based purely on your daydreams (or regular dreams)? If so, what have you created?
All Photos taken by Chris Miller
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.
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This looks great, I love all the ingredients ^^ so its sure to be a hit for me.
Great! Thank you, Mel! I hope you like them!
i always start dinner as soon as i can, usually around 4:30. dayv and i ALWAYS ready for dinner then. we’re the old “early bird” couple that’s still in their 20′s. we actually make dinner reservations for 4:45 so that our food will be served to us BY 5:15.
i love how much thought you put into they delicious looking tacos. you’ve definitely made my mouth water and i am going to be dreaming about them for the rest of the day until i can go home and make them for dinner tonight!
Bwahahaha! I love that you and Dayv are that “old” young couple! That is the cutest thing I’ve read all day- brought a huge smile to my face.
Kristy, once again a recipe that I must make! All of the ingredients make my taste buds happy!
Yay! I love happy taste buds!
KRISTY!! what a meal!!! those tacos look absolutely outrageous!! So fresh and bright! yum!!! Its good to know that I’m not the only one who daydreams about future meals:) haha gorgeous photography, delicious food! this recipe is a winner!
Thank you, Caralyn! So glad to know there are other recipe daydreamers out there!
Another chickpea recipe I should add to my list
I too daydream about what to make, in fact, that’s how I plan my meals hehe. Your tacos look colorful and appetizing. I’m looking forward to try this recipe.
You could create a food porn site, just for chickpea recipes! They are the best!
So happy to hear that you daydream about food too- I’m not the only one!
did you say chickpea and cilantro taco.. i am in:) love that top shot! I eat some of the food while taking pictures early evening. hubbs usually gets home by 8:30, so he cannot blame me for not waiting
Thanks, Richa!
We usually eat dinner pretty late too, due to Chris getting home late, or when I’m on a project, its usually both of us getting home late. When I’m waiting for him, though, hummus is my best friend!
Funny that I bought tempeh for the first time today. I was going to make tacos with it. I took it out of the package for a little bite…not that impressed. Why did I think I needed it? I usually just do beans, and you totally answered my dinner conundrum question! xoxo!
The thing with tempeh is that it’s kinda disgusting when it’s not marinated. I recommend marinating it for at least a couple hours so that you have something to work with. But who needs tempeh when you can make chickpea tacos! That’s what I always say (That’s actually the first time I’ve ever said it, but I think I’m going to make it a “thing”)!
Aha! Thanks for the tip! I marinated the tempeh for a taco salad and added a can of black beans to it last night. MUCH more edible than in it’s original state!
Oh good! Yay!
These look so delicious and light! Chickpea tacos are a regular favorite around here, and I look forward to trying your take on them! How easy would it be to have chickpea-based meals for breakfast, lunch, and dinner? They’re easily my favorite bean.
Thank you, Cadry! Chickpeas are definitely the best bean. I could eat them for breakfast, lunch, and dinner, with hummus in between meals, and never get tired of ‘em.
Gorgeous! I dream of meals in advance on a (very) regular basis..I can SO relate! Loving the CSA inspiration, and tacos are my favorite!
Thank you! So happy to know there are more recipe daydreamers out there!
Wow, you’re a total genius! I love making tempeh tacos (I crumble the tempeh and pan fry it with home made taco seasoning) but I’ve never thought of using chickpeas before. This is definitely happening next time we do taco night, which now I’m going to have to schedule for asap! Thanks for the recipe.
A genius, eh? Don’t encourage me! ;-P
I love tempeh tacos too, but sometimes you just need something a little lighter. Enter chickpeas! Good luck with your next taco night, Katie!
WOW these look incredible – I am a little jealous that you get avocados in your CSA, I guess that is one of the perks of living in Cali!….I have never thought to sautee my chickpeas in braggs, it sounds amazing
Thanks, Heather! There isn’t much I haven’t tried sauteeing in Braggs, but chickpeas are my favorites. You should try tossing them In a salad after sauteeing them in Braggs- it’s so good!
Yu-uuuuum! Just made this for dinner! So good! I used 1/2 an avocado with a full can of beans, should have used the whole avocado. But a really juicy summer tomatoe on top fixed it just fine. Such amazing flavor- I added fresh cilantro from my garden. Thanks for a quick and easy dinner!!
No problem! I’m so glad you liked them, Jennifer! You’re the best! I hope you’re having a great weekend!
This is just what I need on a hot summer day. Well, this and a nice cold beer
Sounds 100% perfect to me!
I made these for dinner last night and just had leftovers for lunch, they were amazing!
Yay, Krystal! I love hearing that! Thank you!
i prepped the “meat” for the tacos for dinner tomorrow…OMG! sooo yummy and sooo easy! cant wait till tomorrow!!
Enjoy!