Mexican Chickpeas
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (5)

Mexican Chickpeas

NUTRITION · PER SERVING40M COOK
CAL 34%·PRO 42%
CARBS 77G45% OF CAL
21G FIBER2G ADDED11G INTRINSIC43G OTHER13G TOTAL SUGAR
FAT 35G46% OF CAL
6G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy spiced Mexican Chickpeas are tossed with cumin, chili powder, and other warm spices, served with cilantro-lime crema. Great for bowls, wraps, or as a standalone vegetarian main.

mainmexicanbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 (15.5-ounce) cans chickpeas (also called garbanzo beans; drained, rinsed, and dried)
  • 3 tablespoons olive oil
  • 1 tablespoon ground chili powder (see note 2)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 2 limes
  • 1 clove garlic
  • 1/2 cup loosely packed fresh cilantro (leaves and stems)
  • 1/2 tablespoon coarsely chopped jalapeño (seeds and ribs removed)
  • 1/3 cup sour cream (fat-free/lite works great)
  • 2 tablespoons olive oil
  • 1/2 tablespoon honey
  • 1-1/2 cups cooked quinoa (or 1 (8-ounce) packet precooked quinoa, see note 4)
  • 1 large ripe avocado
  • Serving suggestions (see note 5)
PREP
20M
SODIUM
787MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.