Meal Details
1. Chickpea bowl with spicy yogurt sauce
1505cal, 62p, 206c, 31f (per meal)
1/4 cup (67mL)
3 1/3 cup (617g)
1 2/3 cup (467g)
1/4 cup (67g)
6 2/3 small (467g)
6 2/3 can(s) (2986g)
1 2/3 cup chopped (100g)
Recipe has been scaled from original by 6.67x. 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. Easy chickpea salad
467cal, 24p, 50c, 9f (per meal)
4 tbsp (60mL)
4 tbsp (3mL)
4 can(s) (1792g)
2 small (140g)
4 cup cherry tomatoes (596g)
12 sprigs (12g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!
3. Carrot sticks
108cal, 2p, 16c, 0f (per meal)
16 medium (976g)
Recipe has been scaled from original by 16x. Adjust cook times and pan sizes accordingly.
1
Cut carrots into strips and serve.