These taco seasoned chickpeas are a deliciously simple way to add plant protein and fiber to your favorite taco, burrito bowl, taco salad (or any other south of the border themed eat you can think of!).
15 oz can chickpeas (I look for reduced sodium or no salt added)
2 teaspoons taco seasoning (you can use any kind you like here!)
1/4 cup water
Add chickpeas, taco seasoning and 1/4 cup water to medium sauce pan, cover and bring to a boil
Reduce heat and simmer on low for 5 minutes, then lift lid off pan and use pack of fork or spoon to gently smash chickpeas.
Serve as a replacement for taco meat in a taco, on nachos, with a taco salad or in a build your own burrito bowl.
All ingredients are used in low FODMAP amount according to the Monash University App, if you use a low FODMAP taco seasoning.
- Category: entree
- Method: stove-top
- Cuisine: dinner, mexican
- Serving Size: 1/4 cup
- Calories: 76.1
- Sugar: 2.3 g
- Fat: 1.5 g
- Carbohydrates: 12.5 g
- Fiber: 3.5 g
- Protein: 3.8 g
Keywords: gluten free, low fodmap, dairy free, vegan, chickpeas, garbanzo beans, mexican