Avocado Roasted Chickpea Taco Salad Recipe


Whenever I think about making tacos, it feels difficult to decide what to add and what not to. Because you just cannot eat same ingredient tacos again and again. While searching for the yummy taco ingredients I came across with Avocado and roasted chickpea taco salad and I just loved the way it was presented. When the first time I tried this I thought this is something I could eat again and again. I was deciding what to add and what not to than the ingredients I loved, were chickpeas, avocados, cilantros, sometimes mint leaves, different kinds of herbs and yes garlic, I love the taste of garlic in it. Let’s have a look at the recipe and ingredients. I’m sure Avocado roasted chickpea taco salad recipe will turn out to be an amazing dish addition to your cooking list.

Taco Salad Recipe

Avocado Roasted Chickpea Taco Salad Recipe


Chickpeas: 1 can (rinsed and drained)
Carrot: ½ cup (grated)
Avocado: 1 (large and mashed)
Cilantro: ¼ cup (fresh and chopped)
Spring onion: ¼ cup (chopped)
Garlic: 2 cloves (grated)
Lime juice: 2 tsp.
Soy sauce: 1 tbsp.
Olive oil: 1 tsp.
Salt, pepper and cayenne pepper to taste
6 tortillas of corn


Open the chickpeas can and rinse through tap water and drain. Now take a frying pan and add 1 tsp of olive oil and heat on medium flame for 30 seconds and add all the chickpeas, and stir continuously. Now add soy sauce and keep stirring until the chickpeas turned golden brown or roasted form and the sauce become thick. Remove from the flame and set them aside for 5 minutes for cooling. Now take a fork and press the chickpeas in a way so that they would be mashed with chunks, which means not properly mashed.

Now ripe the avocado and place in medium bowl and mash the fruit evenly. Add semi-mashed chickpeas to the bowl along with carrots, onions, grated garlic, lime juice and cilantro. Mix everything with gloves on hands. I prefer mixing with hands than spoon or fork because that’s how you can mix really well. Taste the mixture than add salt, pepper and cayenne pepper if you desire because usually it does taste really well without them.

Now prepare taco shell and place 2 spoon full of the avocado chickpeas mixture in the taco and place in nice glass plates and sprinkle with cilantro or mint leaves with parmesan cheese (if you want to add).


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