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
- 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
- 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.
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!
Caralyn @ glutenfreehappytummy
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 😛
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!!
Just made these for dinner tonight and sweet Moses! They were divine! I added the garlic and a bit of onion in while the chickpeas were browning up, and a bit of chili pepper to the final chickpea-avocado mix. Heavenly. I have been searching for a vegan taco that I actually enjoyed for ages. I've tried so many substitutes for the meat - mushrooms, TVP, walnuts and beans, tofu, etc. None of them were right. But this. THIS. This was just perfect. Thanks for sharing such a great recipe.
Wow! What a compliment- Thank you! I'm so glad you liked the tacos. They're one of our faves too. We make them at least once a month, but usually more. 🙂
This is so creative/awesome/delicious. I subbed coconut oil for the olive oil but left everything else the same and it turned out great. Thanks for this - love it !! 🙂
So happy that you liked it! Thanks for stopping by to let me know. 🙂
My hubby & I have just begun exploring Vegan & Vegetarian recipes. He used to L.O.V.E. meat, but thanks to recipes like this and others, he's more than satisfied substituting chickpeas, beans, avocado, sweet potato, etc. The flavor of these tacos blew my socks off (metaphorically speaking, since I live in Florida & am usually barefoot). As I'm writing this, my husband just chimed in from the other room, "Honey, that was delicious"....and then an apology for finishing off the last bit. Thank you for sharing this recipe!
I am so happy that you and the hubby liked it! It's one of mine and my husband's faves too. 🙂 And congratulations on your journey into vegan/vegetarian cooking! I hope you and your husband continue to love it. Let me know if you ever need any help or if you have any questions! Take care! 🙂
I just made this as a guacamole for the superbowl and had everyone begging for the recipe! What a winner! I doubled the quantity of everything and added 2 (small) extra avocados to give a more of "dip" texture. Can't wait to have the leftovers for lunch :d
Your recipe is hands down the best in all categories. The Taste is absolutely fabulous, and the simpleness of the ingredients and method for cooking it has made me so happy to have found you. Am looking forward to checking out what else you have to share. Also, I have been sharing it with everyone I know and it has been a big hit. I hope they will follow you too!
I am so happy you like the recipe! It's one of our favorites too- we maki it all the time! Thank you for stopping by and thank you for sharing with your friends! 🙂
You have made my day! I was googling a Vegetarian Times recipe and this came up in the results. I had all the ingredients except tomato. First time using my Braggs. I couldn't quite imagine how it would all taste but WOW, do I love it. Thanks so much. I've recently had to to modify my vegetarian diet to exclude gluten and am struggling. This was a real treat...thanks! Also...it turned out that my gluten free tortillas were frozen so I did trader joes blue corn tortilla chips aka nachos...so good. Thanks again!
3 years to the date, and this is still my absolute favorite taco recipe. I love the look on people's faces when they try these, they always ask for seconds! I top mine with southwestern style salsa and they're gone in no time! Thank you so much for this recipe!
This was a hit with my family! Including my meat-loving husband and daughter. Thank you!
We are loving this recipe, have made it several times! With the hot weather we're having this week, it's so simple to just have it on hand, with tortillas and toppings and assemble when you're ready !