Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Chickpea Taco Bowls
NUTRITION · PER SERVING45M COOK
CAL 42%·PRO 83%
CARBS 131G62% OF CAL
31G FIBER0G ADDED27G INTRINSIC74G OTHER27G TOTAL SUGAR
FAT 20G21% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpea Taco Bowls use spiced chickpeas as a substitute for ground meat, served with lettuce, cheese, sour cream, and quick-pickled onions. A satisfying vegetarian take on taco night.
mainmexicanbowlbeans🍳 skilletgluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound dried chickpeas, see notes above
- 3 tablespoons plus 1 teaspoon kosher salt
- 2 tablespoons oil, grapeseed or olive
- 2 cups diced onions
- Kosher salt, to taste
- 2 cloves garlic, minced
- 1 tablespoon chili powder, see notes above
- 2 teaspoons cumin
- 1 cup crushed tomatoes, see notes above
- 1 tablespoon cider (or other) vinegar
- 4 cups cooked chickpeas, from above, or two 15-oz cans, drained and rinsed
- 1/2 lime, for juicing, plus more for serving
- For serving: grated cheese, sour cream, finely shredded romaine lettuce, diced avocado, quick-pickled onions, (see notes above)
At a glance
PER SERVING · TIME 45M
CAL 42%·PRO 83%
CARBS 131G62% OF CAL
31G FIBER0G ADDED27G INTRINSIC74G OTHER27G TOTAL SUGAR
FAT 20G21% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 5308mg
- Total sugar
- 27g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1842mg
- Calcium
- 266mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 5308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.