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. Simple salad with tomatoes and carrots
98cal, 4p, 7c, 3f (per meal)
3 tbsp (45mL)
1 medium (61g)
2 hearts (1000g)
2 medium whole (2-3/5" dia) (246g)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.
3. Chips and guacamole
263cal, 4p, 20c, 16f (per meal)
1
Serve guacamole with the tortilla chips.