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