Chickpea Tacos

I generally eat a hot lunch everyday.  Adam makes fun of me, because while he ALWAYS eats a couple of sandwiches, apples and carrots for lunch at work, I concoct elaborate noodle dishes, stir fries, or platters of roasted fish, sweet potatoes and steamed veggies for myself.  Sorry, a cold sandwich - particularly in this weather - just doesn't cut it for me.

This meal turned out very warm and comforting and just what I needed this week.  The picture gives you an idea of just how big my lunch usually is (I had a massive bowl of cole slaw on the side of those 2 tacos).  Yes yes, I know, it's unbelievable that someone as little as me eats so much.  I hear that all the time.  It's gotta be the weight lifting.  Although, considering that Little A ate more than her body weight in oatmeal this morning, maybe its a genetic thing.

This whole recipe was devoured by moi over 2 lunches, but I'm guessing most people with puny normal appetites could stretch this to 3 or 4 meals.  Admittedly, I heaped on so much that my tacos fell apart.  I definitely needed a bib.  For the daintier folks, you could probably get 8 tacos out of this...compared to my 4 massive ones.  So either a few lunches or dinners for yourself, or enough to share with your loved ones.


Chickpea Tacos

1 can chickpeas, drained and rinsed (or 1.5 cups cooked)
1 red onion, diced
4 roma tomatoes, diced
2-3 cloves garlic, minced
2 tsp mild or spicy chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 cup cider vinegar
1/2 cup of your favorite salsa
1 can tomato paste
1 ripe avocado, diced

Corn tacos (soft or crunchy) or whole grain tortillas or pita.

Saute everything together except chickpeas, tomato paste and avocado, until onion and tomatoes have cooked down and are tender.  Add remaining ingredients and simmer over low heat for 10 minutes.  Spoon desired amount onto tacos or tortillas.  Keep leftovers refrigerated for up to 4 days or freeze.

I have shared this recipe with Gluten-Free Friday and Wellness Weekend Link-ups for this week.