Meal Details
1. Spiced chickpea & smashed avocado tacos
838cal, 25p, 69c, 38f (per meal)
24 tsp (128g)
3 avocado(s) (603g)
2 tbsp (30mL)
1/2 tbsp, leaves (2g)
3 tsp (7g)
1/2 tbsp (5g)
2 tbsp (30mL)
3 can(s) (1344g)
12 tortilla, medium (approx 6" dia) (312g)
Recipe has been scaled from original by 3x. 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. Simple salad with celery, cucumber & tomato
171cal, 6p, 17c, 6f (per meal)
1/2 cup (120mL)
5 1/3 stalk, medium (7-1/2" - 8" long) (213g)
2 2/3 package (5.5 oz) (413g)
2 2/3 cucumber (8-1/4") (803g)
2 2/3 medium whole (2-3/5" dia) (328g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.