Avacado cheese Taco Boats

Serves: 1-2
Prep time: 20 Minutes

100 gram organic chickpeas (soaked overnight and pressure cooked 3 whistles)
1 ripe avocado, mashed
1 cup grated cheese
Shredded carrot {one piece}
Sliced red onions {one medium}
Finally chopped lettuce {4-5 leaves}
and spring onions {three pieces}
1/3 cup fresh coriander, finely chopped
5-6 taco shells

4 tbsp tahini
1 lemon, juiced
1 garlic, smashed
2-3 tbsp cold water
Pink salt and pepper to taste

Whisk all ingredients for the dressing until smooth.
Combine all ingredients for the taco boats (except the tortillas) in a bowl and lightly mash, until everything is mixed together.
Scoop about 2 tbsp of the filling mixture into each tortilla, drizzle with tahini sauce and serve.

To make Tahini Sauce at home:
Roast a cup of white seasme seeds in a pan.
Allow it to cool. Grind well. Add a spoon of Olive oil & blend well. Set aside for 2 hours. Once done use the sauce as directed.