Crispy Chickpea Tacos with Creamy Cabbage Carrot Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Tacos with Creamy Cabbage Carrot Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Tacos with Creamy Cabbage Carrot Slaw

Enjoy a vibrant mix of spiced roasted chickpeas nestled in warm whole wheat tortillas, elevated by a tangy and refreshing cabbage carrot slaw dressed in creamy Greek yogurt and lime juice. This dish brings crunchy textures and bold flavors for a satisfying meal at any time of day.

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NUTRITION

565kcal
Protein
34.9g
Fat
11.9g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 tsp Olive Oil

2 Whole Wheat Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2/3 cup Nonfat Plain Greek Yogurt

Juice of 1 Lime

1 tbsp Cilantro (garnish)

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Salt & Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chickpeas with olive oil and the mixed spices to coat evenly.

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    In a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, and lime juice. Mix well and season lightly with salt and pepper.

  • 4

    Warm the whole wheat tortillas in a skillet or microwave for a few seconds until pliable.

  • 5

    Assemble the tacos by placing a generous portion of the creamy slaw on each tortilla, followed by a topping of crispy chickpeas.

  • 6

    Garnish with freshly chopped cilantro and serve immediately.

Crispy Chickpea Tacos with Creamy Cabbage Carrot Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Tacos with Creamy Cabbage Carrot Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Tacos with Creamy Cabbage Carrot Slaw

Enjoy a vibrant mix of spiced roasted chickpeas nestled in warm whole wheat tortillas, elevated by a tangy and refreshing cabbage carrot slaw dressed in creamy Greek yogurt and lime juice. This dish brings crunchy textures and bold flavors for a satisfying meal at any time of day.

NUTRITION

565kcal
Protein
34.9g
Fat
11.9g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

1 tsp Olive Oil

2 Whole Wheat Tortillas

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2/3 cup Nonfat Plain Greek Yogurt

Juice of 1 Lime

1 tbsp Cilantro (garnish)

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Salt & Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chickpeas with olive oil and the mixed spices to coat evenly.

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    In a bowl, combine shredded cabbage, shredded carrot, Greek yogurt, and lime juice. Mix well and season lightly with salt and pepper.

  • 4

    Warm the whole wheat tortillas in a skillet or microwave for a few seconds until pliable.

  • 5

    Assemble the tacos by placing a generous portion of the creamy slaw on each tortilla, followed by a topping of crispy chickpeas.

  • 6

    Garnish with freshly chopped cilantro and serve immediately.