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Avocado-Kichererbsen-Tacos mit Sour Cream

Avocado and chickpea tacos

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
These meat free crunchy tacos are fresh and herbaceous, with a hint of smokiness from the barbecue sauce-coated chickpeas. Add in any other veggies you like to make it your own.

Ingredients

Canned chickpeas, rinsed and drained

1 400g can

Canola oil

1 tsp

Barbecue sauce

1½ tbs

Avocado

1 medium, roughly chopped

Lime juice

1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Light sour cream

50 ml

Fresh chives

1½ tbs, finely chopped

Garlic

1 clove(s), minced

Caster sugar

⅛ tsp, (1 pinch)

Tomato(es)

2 large, roughly chopped

Cos lettuce

1 baby, shredded

Green shallot(s)

2 individual, chopped

Fresh flat-leaf parsley

1½ tbs, chopped

Hard taco shell

8 regular

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Heat oil in a large nonstick frying pan over medium heat. Cook chickpeas for about 5 minutes, or until lightly toasted. Add barbecue sauce and cook for a further 3 minutes, until chickpeas are completely coated in sauce.
  2. Place avocado in a small bowl and drizzle with 1 tablespoon of the lime juice. Toss to coat and set aside. Combine yoghurt, sour cream, chives, garlic and sugar in a small bowl. Season to taste with salt and pepper.
  3. To assemble tacos, stuff tomatoes, lettuce, shallots, parsley, chickpeas and avocado evenly into taco shells. Serve with sour cream, lemon wedges and any remaining vegetables.

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