lunch recipe · #01363
Cucumber Mango Lime Canned Chickpeas Tacos
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 tortillaCorn Tortilla
- 12 ozCanned Chickpeas
- 8 ozCucumber
- 6 ozMango
- 2 tbspLime Juice
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Canned Chickpeas if needed. Wash the fresh taco ingredients under running water, keep leafy greens separate from raw meat and poultry, and prepare the Cucumber, Mango, Lime Juice.
- Heat the Olive Oil in a skillet. Cook the Canned Chickpeas with the Table Salt and Black Pepper until browned and hot, then stir in the Cucumber, Mango, Lime Juice.
- Warm the Corn Tortilla in a dry skillet, divide the Canned Chickpeas mixture among the tortillas, and serve promptly.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9.5 g
- Carbohydrates
- 48.9 g
- Fat
- 7.4 g
- Fiber
- 9.6 g
- Sodium
- 518.5 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.