Skinny Mediterranean Chickpea Tacos Recipe

Skinny Mediterranean Chickpea Tacos

Prep Time 10 min
Total Time 10 min
Servings 6

Hummus in a taco? Yum! Try this delicious twist on hummus using chickpeas with creamy tzatziki sauce.



1 tablespoon vegetable oil
1 cup chopped red onion
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pint cherry or grape tomatoes, quartered
2 cups shredded romaine or iceberg lettuce

Tzatziki Sauce

1 cup Yoplait® Greek 100 plain yogurt
1 cup chopped seeded English (hothouse) cucumber
1 teaspoon lemon juice
1/4 cup chopped fresh cilantro
Taco Shells 6
Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz package)

  1. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes or until soft. Add chickpeas. Cook 5 to 6 minutes, stirring occasionally, until starting to turn golden brown. Stir in chili powder, cumin and salt; remove from heat.

  2. While chickpea mixture is cooking, mix Tzatziki Sauce ingredients in medium bowl. In each taco shell, spoon sauce, top with chickpea mixture, tomatoes and lettuce. Top with additional sauce. Serve immediately.

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