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Ingredients

• 1   avocado, peeled, pitted, and diced
• 1 15-ounce  can chickpeas, rinsed and drained
• 3 tablespoons  chopped cilantro
• 4 teaspoons  fresh lime juice
• 1   clove garlic, minced (1 teaspoon)
• 8   corn taco shells
• 2 cups  baby salad greens
• 1 cup  prepared salsa (medium or hot)
• 1/2 cup  nondairy sour cream

Description

Turns Out, Tacos Don't Have To Be Hot To Be Delicious. The Chickpea-avocado Mash Used As A Filling Here Is Prepared And Served At Room Temperature. (It Makes A Great Sandwich Spread As Well.) Because The Fat Content Of Taco Shells Can Vary, Look For B

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