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Chickpea Tacos with Avocado Cream.

  • 2
    avocados
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2
    green bell peppers
  • 1
    lime
  • 2
    red bell peppers
  • 12
    small flour tortillas
  • 1 medium
    yellow onion
  •  
    chili powder
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  •  
    soy sauce
  • 1
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 2
    Wash and dry the fresh produce.
    2 red bell peppers
    2 green bell peppers
    2 avocados
    1 lime
  • 3
    Seed and small dice the bell peppers; set aside.
  • 4
    Peel and small dice onion.
    1 medium yellow onion
  • 5
    Preheat a large skillet over medium-high heat.
  • 6
    Peel and mince garlic.
    2 cloves garlic
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 8
    Add the bell peppers, onion, garlic, and chickpeas. Cook until the chickpeas are slightly golden, stirring occasionally, about 3-4 minutes.
  • 9
    Add soy sauce, chili powder, and paprika to the chickpeas and sauté for 5-7 more minutes, until golden brown.
    ¼ cup soy sauce
    1 tsp chili powder
    ½ tsp paprika
  • 10
    Add the avocados, water, and salt to a blender. Juice the lime into the blender. Purée until smooth.
    ¼ cup water
    ¼ tsp salt
  • 11
    Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.
    12 small flour tortillas
  • 12
    To assemble, add the chickpea vegetable mixture to each tortilla. Top with a drizzle of the avocado cream. Enjoy!