Chickpea Tacos with Yogurt and Spinach Slaw
These quick and easy chickpea tacos are packed with protein and low in calories, featuring a refreshing yogurt and spinach slaw wrapped in soft tortillas.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 2 cups canned chickpeas
- 8 corn tortillas
- 2 cups spinach
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 red onion
Instructions
- 1
Drain and rinse the canned chickpeas under cold water.
- 2
In a medium bowl, mix chickpeas with olive oil, cumin, garlic powder, salt, and pepper until well coated.
- 3
Heat a non-stick skillet over medium heat and add the chickpeas. Cook for 5-7 minutes, stirring occasionally, until they start to crisp up.
- 4
While chickpeas are cooking, thinly slice the red onion and chop the spinach finely.
- 5
In a separate bowl, combine Greek yogurt with lemon juice, salt, and pepper. Mix until smooth. Stir in the chopped spinach and sliced red onion to create the slaw.
- 6
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
- 7
Assemble the tacos by placing the cooked chickpeas and a generous spoonful of spinach slaw on each tortilla.
- 8
Serve immediately, optionally garnishing with additional lemon juice.
Cook it this week.
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