Kevin Nealon's Chickpea Tacos
If Paul McCartney's Mexican-themed dish wasn't enough for your tastebuds, perhaps Kevin Nealon can get them excited with this spicy taco dish. (Because nothing says "Thanksgiving" or "Christmas" like tacos!)
1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 - 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 - 10 taco shells
In large sauté pan, heat oil over medium heat.
Cook
onion, celery, and green pepper until softened. Add chickpeas, salsa,
cumin, and chili powder. Stir and cook until warmed. Mash chickpeas
slightly with a fork for better texture.
Fill shells evenly
with mixture from sauté pan. If desired, top with any of the following:
chopped tomatoes, shredded soy or rice cheese, low-fat guacamole,
shredded lettuce, hot sauce, or salsa.
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