Spicy Chickpea Tacos with Arugula
Recipe type: Dinner
Cuisine: Mexican
Serves: 6
As Lauren shares in her book: These may be the tastiest tacos ever. With this recipe, expect a thick and spicy sauce dotted with meaty garbanzos, the peppery cool of arugula, and the crunchy bite of corn taco shells. Spoon extra filling over brown rice if you run short of taco shells. When I made this recipe, I topped my tacos with plain Greek yogurt. Other topping options that I'd enjoy include avocado, reduced-fat shredded cheese, and shredded red cabbage. Recipe courtesy: The Everything Easy Pre-Diabetes Cookbook
  • Two 15-ounce cans low-sodium chickpeas, drained and rinsed
  • ¼ cup tomato paste
  • One 8-ounce can tomato sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light brown sugar or brown sugar-style erythritol
  • 2 teaspoons chili powder
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • 12 hard taco shells
  • 3 cups baby arugula
  • ¼ cup chopped fresh cilantro (or parsley)
  1. In a medium saucepan, add all ingredients except taco shells, arugula, and cilantro and stir well to combine,
  2. Place the pan over medium heat and simmer, stirring frequently, for 10 minutes. Remove from heat.
  3. Fill taco shells with arugula and spoon bean mixture over top. Garnish with cilantro and serve.
Nutrition Information
Serving size: 2 tacos Calories: 250 Fat: 9g Saturated fat: 1.5g Carbohydrates: 40g Sugar: 7g Sodium: 600mg Fiber: 13g Protein: 9g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2022/01/19/spicy-chickpea-tacos-with-arugula/