For a delicious, meatless Taco Tuesday at the office, pack these chickpea taco lettuce wraps for lunch.

These are one of the most straight-forward lunches you can make, and they’re extremely customizable. The beauty of these tacos is that you can really top them with anything you desire — or anything that’s in the fridge.

The nutrient-densechickpeasin this recipe are packed with protein and fiber. In fact, one serving of this recipe contains a whopping amount of daily recommended可溶性纤维.

And because this recipe makes 2 servings, it’s perfect to make for dinner and then pack half away for lunch the next day.

Servings:2

Cost per serving:$ 2.25

Ingredients

  • 1 tbsp. olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 tbsp. taco seasoning
  • 6 large bibb or romaine lettuce leaves
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 一半的鳄梨，切成丁
  • 2 tbsp. pickled jalapeno, chopped
  • 2 tbsp. fresh cilantro, chopped
  • 1石灰

Directions

  1. Heat a sauté pan with the olive oil. Once hot, add the onion and cook until softened.
  2. Stir in the garlic and the chickpeas. Season the mixture with the taco seasoning and cook until golden.
  3. 将鹰嘴豆混合物倒入生菜包裹中，并在上面撒上切碎的奶酪，莎莎酱，鳄梨，腌制的墨西哥胡椒，新鲜的香菜和挤压柠檬汁。享受！
Pro tipPack the chickpea mixture and the lettuce and toppings in separate containers so you can heat the chickpeas before assembling.