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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Aug 28, 2013 · Modified: Jul 21, 2022 by Becca Heyes · This post may contain affiliate links · 12 Comments

    Chickpea tacos with avocado cream

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    Chickpea tacos with avocado cream [Amuse Your Bouche]

    Avocados are always on offer in my local supermarket (still ridiculously expensive, but they're cheaper if you buy in bulk) - so every now and then, I buy a few, eat them incessantly for a few days, then get sick of them and go a few weeks with none - which is why avocado recipes on this blog always seem to come in groups! Luckily I haven't yet reached the stage where I can't stand the sight of them, so here's another recipe (to follow on from the other day's goat's cheese guacamole) - avocado cream. It's a mild and creamy avocado sauce made with Greek yoghurt to amp up the creaminess even more. I served it dolloped on top of some chickpea tacos, which was the perfect way to add a touch of decadence to an otherwise simple taco filling, but I bet you creative people can think of another million uses for it too.

    Avocado cream

    The recipe written out below makes about a cup (enough for about 4 portions of these tacos - we have some left for dinner, yippee!), but it would be easy to scale it up if you wanted more. And believe me, you'll want more. I'm picturing this on salads, in sandwiches, dolloped on pizza... I pretty much want to put this on every meal from now on. Weirdly I didn't actually 'discover' avocados until a year or so ago, so I guess I'm still in the stage where I'll happily eat them in any way possible. Plus eating avocados makes me feel like it's still summer, despite the looming return to work after the summer holidays (schools go back on Monday, boooo).

    Chickpea tacos with avocado cream

    By the waaaay, I've got two cookbook giveaways coming up in the next couple of weeks, so make sure you stop back soon.

    Chickpea tacos with avocado cream
     
    Recipe Type: Main meal
    Author: Becca @ Amuse Your Bouche
    Prep time: 15 mins
    Total time: 15 mins
    Serves: 4
    Ingredients
    • 2 x 400g tin chickpeas, drained (240g each when drained)
    • 2 medium / large tomatoes, diced
    • 3tbsp fresh coriander, chopped
    • ½tsp smoked paprika
    • Salt
    • Black pepper
    • 2 ripe avocados
    • 1 clove garlic
    • 1tbsp freshly squeezed lemon juice
    • 2tbsp (heaped) Greek yoghurt
    • 1tbsp extra-virgin olive oil
    • 8 mini flour tortillas
    Instructions
    1. To make the taco filling, place the chickpeas in a large bowl and coarsely mash with a fork (the filling looks prettier if you peel the chickpeas first, but I definitely wouldn't bother with this unless you're desperate for it to look pretty. I picked a few of the skins out when the chickpeas were part-mashed, but didn't bother being too thorough). Add the tomatoes, chopped coriander and smoked paprika, and season to taste. I served this filling at room temperature, but you could microwave it for a minute or so to warm it first if you prefer.
    2. For the avocado cream, blitz the avocados, garlic and lemon juice together in a food processor until smooth, then add the yoghurt and olive oil, and blitz again to combine. Season to taste.
    3. Serve the taco filling inside the mini tortillas, dolloped with the avocado cream.
     
    3.2.1255

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    Comments

    1. Kristan says

      July 05, 2015 at 5:17 pm

      These look yummy, I can't wait to make them. My new boyfriend is a vegetarian... my kids and I are not, so trying to find things we can all enjoy at dinner time has been a bit of a challenge. Lol

      Reply
      • Becca @ Amuse Your Bouche says

        July 05, 2015 at 6:01 pm

        My husband eats meat and I'm a veggie - so hopefully there will be something here you can all enjoy! :)

        Reply
    2. Dee says

      December 04, 2014 at 1:59 am

      These are awesome (and I am super picky!). Some green onions complete the flavors for me. Thank you!

      Reply
    3. Jacqueline says

      September 04, 2013 at 10:53 am

      I do like the look of these Becca.

      I have the same wee food processor. Ity's ever so handy for sauces and dips.

      Reply
      • [email protected] says

        September 04, 2013 at 11:47 am

        Yeah I use it alllllll the time! :)

        Reply
    4. LittleMonsterx14 says

      August 29, 2013 at 10:26 pm

      YUM this is perfection!!!

      Reply
    5. Michelle Fed Up and Drunk says

      August 29, 2013 at 1:01 pm

      What a great way to use avocados! I always run out of ideas and end up with gone-off avocados in my fridge, which isn't great considering they are rather expensive!

      Reply
    6. Miss Messy says

      August 29, 2013 at 11:18 am

      That avocado cream sounds awesome! This is a great use for chickpeas! I wouldn't have thought of this :)

      Reply
    7. rebecca says

      August 29, 2013 at 3:19 am

      wow these look so good and your right they are very expensive in the UK

      Reply
    8. Kody says

      August 28, 2013 at 8:08 pm

      Is there a link to the recipe for the chickpea tacos? Those sound delicious too!!

      Reply
      • [email protected] says

        August 28, 2013 at 8:28 pm

        The recipe for the tacos is included in the same box as the one for the avocado cream :)

        Reply
        • Kody says

          August 28, 2013 at 8:30 pm

          Oh duuuhh hahaha little spacey today. Thanks!!

          Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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