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Chickpea Tacos

Chickpea Tacos

Calories 338 (35% from fat)
Fat 13 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 3.5 mg.
Sodium 788 mg.
Carb. 47 gram
Fiber 10 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 11 gram

Ingredients


1 can (15.5 oz. can) low sodium chickpeas, drained and rinsed

1 tsp. cumin, ground

1 tsp. chili powder

1/2 tsp. kosher salt

1/2 tsp. black pepper

buttery cooking spray


1 1/2 cups coleslaw mix
(This is the mix of green cabbage, carrots and red cabbage shredded, without the dressing mixed in.)

6 Tbsp. salsa

3 Tbsp. red onion, diced


1/3 cup fat free sour cream

1 Tbsp. lime juice

3/4 cup avocado, chopped

6 taco shells (We used Old El Paso Taco Shells.)


These vegetarian tacos are extremely easy to make and bring together just the right mix of creamy sauce and spicy fillings.

1. Heat a non stick pan over medium heat. Then mix together the chickpeas, cumin, chili powder, salt and pepper in a bowl.

2. Lightly coat the pan with buttery cooking spray. Add the spiced chickpeas and cook, approximately 4-5 minutes, until they start to turn brown. When finished set aside.

3. Combine the coleslaw mix, salsa and red onions in a bowl. Then set aside.

4. In another bowl, stir together the sour cream and lime juice. Then fold in the chopped avocado.

ASSEMBLY

5. Lay out 6 taco shells. Divide the chickpeas evenly between them. Then do the same for the coleslaw and red onion mix. Finally top each one with the sour cream and avocado mixture.

Yield: 3 Servings (2 Tacos Per Serving)


Chickpea Tacos 

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