Chickpea Tacos with Avocado Salsa
Enjoy these quick and delicious chickpea tacos with avocado salsa, packed with protein and flavor, perfect for a light and satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
340
Calories
Macros · per serving
31g protein
45g carbs
13g fat
Ingredients
For 4 servings
- 2 cups canned chickpeas
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt — to taste
- black pepper — to taste
- 8 corn tortillas
- 1 avocado
- 1 lime
- 1 tomato
- 1/2 red onion
- 1/4 cup cilantro
- 1 jalapeño
Instructions
- 1
Drain and rinse the canned chickpeas thoroughly.
- 2
In a skillet over medium heat, warm 2 tablespoons of olive oil.
- 3
Add chickpeas, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Stir well and cook for 5-7 minutes until chickpeas are heated through and slightly golden.
- 4
Meanwhile, dice the avocado, tomato, and red onion. Mince the jalapeño and chop the cilantro.
- 5
In a bowl, combine avocado, tomato, red onion, jalapeño, and cilantro. Squeeze the juice of 1 lime over the mixture and toss gently to make the salsa.
- 6
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 7
Assemble the tacos by placing a generous scoop of chickpeas into each tortilla, followed by a spoonful of avocado salsa.
- 8
Serve immediately and enjoy.
Cook it this week.
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