ROASTED CHICKPEA TACOS WITH SPICY AVOCADO AND CUCUMBER SALSAS


BLACK BEAN, PEPPERONI AND EGG TACOS


This makes enough to fill 16 4-inch homemade tortillas or 8 purchased 6-inch tortillas.


PREP TIME 20 MIN.–COOK TIME 30 MIN. READY IN 35 MIN.–SERVINGS 4


1 (14 oz) can chickpeas 1 tbsp chili powder 1 tbsp canola oil 1 avocado 1 jalapeño 3 green onions


1 (0.75 oz) pkg mint 1 lime, juiced 1 hothouse cucumber 16 leaves butter lettuce 1 cup crumbled feta


STEP 1 Preheat the oven to 400°F. Drain and rinse the chickpeas and mix with the chili powder, oil, a pinch of salt and a few grinds of black pepper. Spread evenly on a baking tray and roast for 30 min., gently shaking the tray every 10 min. STEP 2 While the chickpeas roast, cut the avocado in half lengthwise. Remove the pit, scoop out the flesh with a spoon and place in food processor (a mini food processor works well here). Cut the jalapeño in half lengthwise, remove the seeds with the tip of a knife and roughly chop. Roughly chop the green onions. Remove the leaves from the mint sprigs. Add half the jalapeño, all of the green onions, half of the mint, 2 tbsp lime juice and 3 tbsp water to avocado and purée. Season the guacamole with salt (in moderation), pepper and more lime juice if desired. Store covered in the refrigerator. STEP 3 Cut the cucumber lengthwise, remove the seeds with a teaspoon and cut into cubes. Thinly slice the remaining mint leaves and finely dice the remaining jalapeño and toss with the cucumber. Season to taste with salt (in moderation) and pepper. STEP 4 To assemble, top each tortilla with a lettuce leaf, guacamole, cucumber salsa, chickpeas and crumbled feta.


Per serving: 311 calories, 19g fat, 7g saturated fat, 33mg cholesterol, 737mg sodium, 26g carbohydrate, 10g fiber, 4g sugar, 13g protein


This makes enough to fill 16 4-inch homemade tortillas or 8 purchased 6-inch tortillas.


PREP TIME 15 MIN.–COOK TIME 20 MIN. READY IN 35 MIN.–SERVINGS 4


Surprise


If you’ve never roasted chickpeas before, you’re in for a nice surprise. Crunchy, savory and full of fiber and protein, they make an excellent snack as well as taco filling.


4 medium tomatoes 1 green bell pepper 1 red onion ½ tsp crushed red pepper 2 tbsp chopped fresh cilantro 2 tbsp olive oil


2 tbsp orange juice 2 (14 oz) cans black beans 4 oz pepperoni 6 large eggs ½ cup grated Cheddar cheese


STEP 1 Make the salsa: Cut the tomatoes into quarters, remove the seeds and dice the flesh. Halve the green pepper, remove the seeds and dice. Finely chop the onion. In a large bowl, mix the tomatoes, bell pepper, crushed red pepper, cilantro, 1 tbsp oil, the orange juice and half the chopped onion. Season with salt (in moderation) and pepper. STEP 2 Heat 1 tbsp oil in a skillet and fry the remaining onion for 5 min., stirring frequently. Drain and rinse the beans, add to the onion and cook for a further 5 min. Transfer to a bowl, cover and keep warm. Wipe out skillet with a paper towel. STEP 3 Roughly dice the pepperoni. Add to skillet over medium heat and cook 5 min. While pepperoni cooks, lightly beat the eggs and stir in the grated cheese and a pinch of ground pepper. Using a slotted spoon, transfer pepperoni to bean mixture but do not discard any fat remaining in the skillet. Lower heat and pour eggs into skillet. Stir gently with a wooden spoon and cook 5 min., or until eggs are set. STEP 4 Top warmed tortillas with the bean and pepperoni mixture, eggs and half the salsa. Serve, passing the remaining salsa.


¡Salud!


Pick up a bottle of margarita mix to make the ultimate Cinco de Mayo cocktail. Add sparkling water for a virgin drink or tequila for the real thing.


MARCH/APRIL 2016 87


Per serving: 601 calories, 33g fat, 11g saturated fat, 368mg cholesterol, 1480mg sodium, 43g carbohydrate, 16g fiber, 6g sugar, 34g protein


angel food cake next month:


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