Tortilla Cup filled with Chickpea Salad

Today we went to yoga, it was free after all.  After going to the class, I felt like I should try to maintain some sort of healthiness to go along with my shining light that is my inner CHI (Namaste, Namaste).  After class, Jon and I started talking about CHI…. but then we drove by Domino’s, and we realized that CHI sounds a lot like Cheese..  By the time we got home I no longer wanted healthy light stuff, but oozing cheese, maybe a warm brie and tomato sandwich with some fake ham, and mustard.

Because it’s only Day 7 of 2010, I decided its a bit too soon to give in.  So this is a healthy lunch, light but filling.  If you have some fresh herbs on hand, throw those in (cilantro, parsley, even basil).  There’s no cheese in this,  add some feta if you’ve got it.

Tortilla Cup filled with Chickpea Salad
Serves 2

2 Corn Tortillas
10-12 Black Olives
2 Spring Onions
1/2 Lemon
3 Tbsp Extra Virgin Olive Oil (I’ve been scolded for writing EVOO by Jon, because apparently EVOO is the acronym made famous by his nemesis, Rachel Ray)
2 Roma Tomatoes
Sea Salt and Freshly Ground Pepper
Italian Herbs
1/2 Avocado
1/2 can of chickpeas
Spices (for tortilla): Paprika, Garlic Powder, Red Chili Pepper Flakes.

Line a greased ramekin witha tortilla, and rub with olive oil, paprika, red chili flakes, garlic powder, salt and pepper.  Broil at high in the oven for about 10 minutes, until golden and crisp.  Remove form oven and set aside.

In a mixing bowl, combine chickpeas, chopped up tomato, olives, and chopped spring onion.  Douse with olive oil and lemon juice, season with salt, pepper, and italian herbs (fresh ones if you have them on hand). Mix well, and add in avocado. Place in ramekin and eat.