Spicy Chickpea Tacos with Avocado Cream
Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 1 can (400g) of chickpeas, drained and rinsed
- 1 tbsp of olive oil
- 1 tsp of chili powder
- 1 tsp of cumin
- 1/2 tsp of garlic powder
- 1/4 tsp of salt
- 5 small corn tortillas
- 1 ripe avocado
- 1/2 cup of Greek yogurt
- 1 tbsp of lime juice
- 1/4 cup of chopped cilantro
Kitchen Tools Needed:
- mixing bowl
- pan
- spatula
- knife
- cutting board
Instructions:
- Heat the olive oil in a pan over medium heat.
- Add the drained chickpeas, chili powder, cumin, garlic powder, and salt to the pan. Stir and cook for about 2-3 minutes until the chickpeas are heated through and slightly crispy.
- While the chickpeas are cooking, prepare the avocado cream by mashing the avocado in a mixing bowl. Add Greek yogurt, lime juice, and chopped cilantro, and mix until smooth and well combined.
- Warm the corn tortillas in a separate pan for about 30 seconds on each side.
- To assemble the tacos, place a portion of the spicy chickpeas on each tortilla and top with the avocado cream.
Macros:
- Total Calories: 335kcal
- Carbs: 30g
- Proteins: 10g
- Fats: 15g
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