Smashed Chickpea Tacos
Perfectly Balance Your Plate
Serve with 1 cup sliced cucumber and celery sticks.
2 cans (19 oz/540 ml) chickpeas
3⁄4 cup water
1 can (5.5 oz/156 ml) tomato paste
8 crunchy taco shells
1⁄2 cup 2% plain Greek yogurt
Toppings (optional): salsa, sliced onions, shredded cabbage, and jalapenos.
- Drain and rinse chickpeas. Add to a sauté pan over medium heat with taco seasoning, water, and tomato paste. Stir to combine and cook until fragrant, 3 – 4 min.
- Meanwhile, cut avocado in half; discard pit. Scoop out flesh and slice.
- Remove pan from heat. Using Ground Meat Separator, lightly mash chickpeas until some have broken up.
- To serve, spoon chickpea filling into taco shells; top with avocado and Greek yogurt. Add additional toppings, if desired.
Per serving: Calories 530, Fat 19 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 77 g (Fibre 18 g, Sugars 10 g), Protein 20 g.
Swap avocado for Epicure’s Guacamole.
Consider cooking chickpeas in microwave using Multipurpose Steamer. Simply combine chickpeas (drained and rinsed), seasoning, water, and tomato paste. Cover; microwave on high 2–3 min until heated through.
Have some chickpea filling leftovers? Try them in a taco salad.