Chickpea and Avocado Tacos

A healthy, quick meal that can be eaten for breakfast, lunch or dinner !
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people


  • 600 grams Canned Chickpeas, drained and rinsed (or protein of choice such as chicken/fish)
  • 1 Tbsp Oil (rice bran, sunflower or olive)
  • 1 tsp Cumin
  • ½ tsp Ground coriander
  • 2 Tbsp Lime juice
  • 1 Large ripe avocado
  • 4 Tbsp Coconut yogurt
  • 2 tsp Lemon juice
  • Salt and pepper
  • ½ Cup Lettuce leaves shredded
  • ½ Cup Kale leaves shredded
  • 1 Red onion, peeled and sliced
  • 2 Tomatoes, diced or cut in to wedges
  • ½ Red capsicum, finely chopped.
  • 1 Tbsp Light olive oil
  • 3 Tbsp Fresh Coriander leaves (to serve)
  • 1 Lime, cut in to wedges (to serve)

Taco Shells

  • Sunflower Oil; for deep frying
  • 6 Rice paper


  • In a small bowl mash the avocado with a fork until smooth. Add the yogurt and lemon juice and stir until blended. Season with salt and pepper. Cover and place in fridge until ready to serve.
  • Heat a little oil in a fry pan over medium to high heat, add the drained and rinsed chickpeas to pan and saute until golden brown, about 5-7 minutes. Remove from pan using a slotted spoon and transfer to a plate with a paper towel to drain. After a minute or two transfer to a bowl, add in the cumin, ground coriander and lime juice, toss to combine. Season with a little salt and pepper, cover and keep warm.
  • Mix together the lettuce, shallots, tomato and green red capsicum in a medium serving bowl, set aside.
  • To make the rice paper taco shells pour 4 inches of sunflower oil into a deep frypan or pot, heat until bubbling. Add a rice paper sheet to the hot oil and using a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs, the rice paper should be translucent and bubbled. Remove and drain on a plate with paper towel. Proceed with the rest of the rice paper.
  • Fill the taco shells with the salad mixture, top with the chickpeas and spoon over the avocado dressing. Serve immediately with a little fresh coriander and a squeeze of lime juice.


If you don’t have time to make the rice paper tacos, serve in your favourite tortilla

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