Chickpea Tacos

This is, by far, the easiest meal I have ever made. The boys LOVED them! It literally took me 5 min. to prepare this meal- that's a winner! Oh, and I tripled the recipe for a family of 5. We had enough leftover for two more tacos.

1 avocado, peeled, pitted, and diced
1 15 oz. can chickpeas, rinsed and drained (I used dry and soaked and boiled them myself)
3 tbsp. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced
corn taco shells
2 cups baby salad greens
1 c. salsa
1/2 c. non-dairy sour cream

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
2. Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in seperate bowls, and set out alongside chickpea-avocado mash.
3. To serve, let each person build their own taco by filling each shell with 1/4 c. chickpea-avocado mash, some greens, salsa, and sour cream.

Yummy Veggie Wraps

I've never been a person that likes to mix my greens with fruit, or anything with fruit for that matter.............until a couple years ago. My sister-in-law made this wonderful rice/apricot dish, that I just loved, and my other sister-in-law made a salad, that had mandarins in it, that has become my absolute favorite salad. So I've been playing with the combo with these yummy, yummy wraps.

You can put just about anything in these and use any kind of wrap. The one I had today had the following in it:

sprouts

fresh spinach

cucumbers

tomatoe

avocado

pear

craisins

candied walnuts

raspberry chipotle sauce and..............for those of you that aren't vegan.........I added

once slice pepper jack cheese and

1-2 tbsp of Bleu Cheese dressing

Kevin left out the chipotle sauce, cheese and bleu cheese and opted for Newman's Olive Oil and Vinegar dressing.

For me, it's almost orgasmic but I guess you can decide for yourself:) The thing that made it so heavenly for me was the raspberry chipotle sauce that Costco is carrying right now.