Greek Chickpea Tacos
These vegetarian pitas are practically made for warm weather.
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
- Cal/Serv:
- 429
Ingredients
- 1
15-oz. can no-salt-added chickpeas, rinsed
- 2 tbsp.
olive oil
- 2 tbsp.
lemon juice, divided
- 1 tsp.
dried oregano
- 4
whole-wheat pitas
- 2 c.
mixed greens
- 1
large tomato, diced
- 1/2
small red onion, thinly sliced
- 1/4 c.
pitted kalamata olives, chopped
- 1 c.
plain Greek yogurt
- 1/2
seedless cucumber, peeled and grated, plus more for serving
- 2 tbsp.
chopped mint, plus more for serving
- 1
small clove garlic, grated
kosher salt
Directions
- Step 1In bowl, mash chickpeas with olive oil, 1 tbsp. lemon juice, and dried oregano. Spread one-quarter of mixture on each of 4 warmed pitas.
- Step 2Divide mixed greens, tomato, red onion, and olives among pitas.
- Step 3In second bowl, combine Greek yogurt, cucumber, mint, remaining 1 tbsp. lemon juice, garlic, and a pinch of salt. Spoon on top, then sprinkle with more mint and diced cucumber if desired.
Nutrition per serving: 429 cal, 17 g pro, 58 g carb, 10 g fiber, 6 g sugars (0 g added sugars), 16.5 g fat (3.5 g sat fat), 8 mg chol, 696 mg sodium
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