Meal Details
1. Spiced chickpea & smashed avocado tacos
559cal, 16p, 46c, 25f (per meal)
16 tsp (85g)
2 avocado(s) (402g)
4 tsp (20mL)
1 tsp, leaves (1g)
2 tsp (5g)
1 tsp (3g)
4 tsp (20mL)
2 can(s) (896g)
8 tortilla, medium (approx 6" dia) (208g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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
141cal, 3p, 15c, 6f (per meal)
2 tbsp (30mL)
1/2 small (35g)
1/2 cucumber (8-1/4") (151g)
1 medium whole (2-3/5" dia) (123g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.