Clean Eating Chickpea Tacos

You can never have too many Mexican recipes, so give Clean Eating Chickpea Tacos a try. This recipe serves 6. Watching your figure? This gluten free recipe has 117 calories, 5g of protein, and 5g of fat per serving. For 53 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 19 would say it hit the spot. From preparation to the plate, this recipe takes around 15 minutes. If you have vegetable broth, tortillas, onion powder, and a few other ingredients on hand, you can make it. It is brought to you by The Gracious Pantry. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so great. If you like this recipe, you might also like recipes such as Clean eating chickpea curry, Clean eating chickpea fritters, and Clean Eating Chickpea Burgers.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tbsp. oil

15 oz. can chickpeas (no sugar added, rinsed and drained)

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. ground cumin

vegetable broth (for cooking, as needed)

your favorite taco toppings

your favorite tortillas

Equipment:

frying pan

potato masher

Cooking instruction summary:

Instructions Combine all the filling ingredient sin a large skillet. Mash the chickpeas with a potato masher or fork. Don't over smash them. Just enough to have mostly large pieces. Heat the mixture in the skillet. If the oil cooks out, ad vegetable broth to continue cooking. But only add 1 tbsp. at a time. If you add too much, you'll end up with refried chickpeas. When the mixture is fully heated and everything is mixed together, use it to build your tacos in place of meat.

 

Step by step:


1. Combine all the filling ingredient sin a large skillet.

2. Mash the chickpeas with a potato masher or fork. Don't over smash them. Just enough to have mostly large pieces.

3. Heat the mixture in the skillet. If the oil cooks out, ad vegetable broth to continue cooking. But only add 1 tbsp. at a time. If you add too much, you'll end up with refried chickpeas.

4. When the mixture is fully heated and everything is mixed together, use it to build your tacos in place of meat.


Nutrition Information:

Quickview
126k Calories
4g Protein
4g Total Fat
17g Carbs
3% Health Score
Limit These
Calories
126k
6%

Fat
4g
8%

  Saturated Fat
0.58g
4%

Carbohydrates
17g
6%

  Sugar
0.82g
1%

Cholesterol
0.0mg
0%

Sodium
418mg
18%

Get Enough Of These
Protein
4g
10%

Manganese
0.7mg
35%

Vitamin B6
0.41mg
20%

Fiber
4g
17%

Iron
2mg
12%

Vitamin A
502IU
10%

Phosphorus
90mg
9%

Copper
0.15mg
8%

Magnesium
30mg
8%

Folate
27µg
7%

Vitamin E
0.99mg
7%

Potassium
188mg
5%

Calcium
51mg
5%

Selenium
3µg
5%

Zinc
0.75mg
5%

Vitamin B1
0.07mg
5%

Vitamin K
3µg
3%

Vitamin B3
0.53mg
3%

Vitamin B5
0.25mg
3%

Vitamin B2
0.04mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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