By accident, while attempting to duplicate something else, I sort of created this. My doubting wife was astounded and decided to keep it on the menu! As desired, tuck in extra toppings. Sun-dried tomatoes would go well with this, in my opinion.
| Prep Time: | 20 mins |
| Cook Time: | 22 mins |
| Total Time: | 42 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 (16 ounce) garbanzo beans, drained and rinsed
- 1 tablespoon taco seasoning mix
- ½ teaspoon ground cumin
- ¾ cup chicken broth
- salt and ground black pepper to taste
- 1 head iceberg lettuce, halved
- 1 avocado, sliced
- 1 tomato, chopped
- 1 (3 ounce) can sliced black olives
Instructions
- Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
- Pull lettuce “cups” out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 11 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 927 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I loved everything about this recipe and this is coming from someone who is not a big fan of chickpeas. I used a little more seasoning than the recipe called for but that is the beauty of this recipe. You can add things to your liking. This one is a keeper!