Meal Details
1. Spiced chickpea & smashed avocado tacos
279cal, 8p, 23c, 13f (per meal)
8 tsp (43g)
1 avocado(s) (201g)
2 tsp (10mL)
4 dash, leaves (1g)
1 tsp (2g)
4 dash (2g)
2 tsp (10mL)
1 can(s) (448g)
4 tortilla, medium (approx 6" dia) (104g)
1
Heat oil in a skillet over medium-high heat. Add the chickpeas and cook for 3-4 minutes, stirring occasionally, until golden. Add the oregano, smoked paprika, garlic powder, and some salt and pepper. Stir and cook for 1 more minute, then remove from heat and drizzle with lime juice.
2
Place some avocado in the center of each tortilla and mash it with a fork into an even layer. Top with the cooked chickpeas and a drizzle of salsa verde. Serve.
2. Tomato cucumber salad
71cal, 2p, 7c, 3f (per meal)
1 tbsp (15mL)
1/4 small (18g)
1/4 cucumber (8-1/4") (75g)
1/2 medium whole (2-3/5" dia) (62g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.