I decided to throw all of my favorite ingredients into to one recipe and came up with Roasted Chickpea & Avocado Salsa Taco Boats. I am obsessed with these new stand n' stuff soft taco shells from Old El Paso. We've been using them a lot lately to make mini taco salads and they are so yummy.
And this meal is super quick and easy to throw together. All I did was sprinkle some olive oil and homemade taco seasoning on a can of drained chickpeas and baked them at 400 degrees for 20 minutes. In a "taco boat," add lettuce, chick peas and top with avocado salsa (recipe below) and enjoy!
1-2 ripe avocados, diced 1 cup grape tomatoes, sliced lengthwise 1 corn cob, kernels removed 1/2 medium red onion, finely diced handful cilantro, finely chopped 1/2 jalapeno, minced 1 lime, juiced salt & pepper to taste