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.
3. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
4 tbsp (60mL)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
1 1/3 package (5.5 oz) (207g)
1 1/3 cucumber (8-1/4") (401g)
1 1/3 medium whole (2-3/5" dia) (164g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.