Mexican
Spicy Chickpea Taco Bowl
A flavorful and hearty taco bowl packed with protein and vibrant ingredients, perfect for a quick and healthy lunch.
Total Time20 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
20
Protein
75
Carbs
20
Fat
15
Fiber
0g
Sodium
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup corn (canned or frozen)
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: Greek yogurt or sour cream for serving
Instructions
- 1In a skillet over medium heat, add olive oil.
- 2Add the drained chickpeas, chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the chickpeas evenly.
- 3Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
- 4In a bowl, layer the cooked quinoa or rice as the base.
- 5Top with the spiced chickpeas, cherry tomatoes, avocado, corn, red onion, and cilantro.
- 6Drizzle with lime juice for added flavor. If desired, top with a dollop of Greek yogurt or sour cream.
- 7Serve immediately and enjoy your fresh taco bowl!
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