Meal Details
1. Chickpea bowl with spicy yogurt sauce
753cal, 31p, 103c, 16f (per meal)
2 1/4 tbsp (33mL)
1 2/3 cup (308g)
13 1/3 tbsp (233g)
2 1/4 tbsp (33g)
3 1/3 small (233g)
3 1/3 can(s) (1494g)
13 1/3 tbsp chopped (50g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Cook rice according to package and set aside.
2
Mix Greek yogurt, sriracha, and some salt into a small bowl until incorporated. Set aside.
3
Heat oil in a skillet over medium heat. Add onion and cook 5-10 minutes until softened.
4
Add in chickpeas and some salt and pepper and cook for 7-10 minutes until golden.
5
Turn off heat and stir in parsley.
6
Serve chickpea mixture over rice and drizzle spicy sauce on top.
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.