Greek Chickpea Tacos with Tzatziki
and cucumber and tomato salsa

Name: Greek Chickpea Tacos with Tzatziki
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Oregano, dried; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Lemons, wedges; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, olive; 12 Tortillas, taco-sized flour or corn; 2 oz Baby spinach; 2 cloves Garlic, chopped; 6 leaves Mint, finely chopped; 4 oz Cucumbers, grated; 1 cup Yogurt, plain or Greek; 1/2 tsp Lemon zest; 1/4 Onions, medium red, diced; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These tacos are a friendly reminder that there are no rules when it comes to how you fill them! We used Greek flavor inspiration to fill these tacos with lightly seasoned chickpeas, fresh cucumber and tomato salsa, and a super creamy yogurt sauce.

Ingredients

Metric

Servings:

Greek Chickpea Tacos:

Oregano, dried - 1 tsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Lemons - 1 , wedges
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp
Tortillas, taco-sized flour or corn - 12
Baby spinach - 2 oz

Tzatziki:

Garlic - 2 cloves , chopped
Mint - 6 leaves , finely chopped
Cucumbers - 4 oz , grated
Yogurt, plain or Greek - 1 cup
Lemon zest - 1/2 tsp

Cucumber and Tomato Salsa:

Onions, medium red - 1/4 , diced
Tomatoes, cherry or grape - 1 1/2 cups , halved
Cucumbers - 12 oz , diced
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp

Prep

Make seasoning for chickpeas - Combine oregano, paprika, salt, and black pepper. (Can be done up to 5 days ahead)
Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mint / Cucumbers (portion for tzatziki) - Prep as directed and combine. (Can be done up to 3 days ahead)
Make tzatziki - Combine garlic, mint, cucumbers (portion for tzatziki), yogurt, and lemon zest. (Can be done up to 3 days ahead)
Lemons / Tomatoes / Cucumbers (portion for salsa) - Prep as directed. Store lemon wedges in one container. Combine tomatoes and cucumbers in another container.
Make salsa - Combine tomatoes, cucumbers (portion for salsa), onions, vinegar, and olive oil (portion for salsa). Season with some salt and pepper.
Beans - Drain and rinse.

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Make

Toss beans with seasoning.
Heat a skillet with olive oil (portion for tacos) and add beans. Saute until beans are warmed through, 4 to 5 minutes.
Warm tortillas according to package directions.
Assemble tacos by filling tortillas with spinach, chickpeas, tzatziki, and some salsa. Serve with lemon wedges and any remaining salsa on the side. Enjoy!

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