Chickpea Butternut Squash Tacos

This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

  • 1 pack taco seasoning
  • 6 tbsp lime juice, divided
  • 1 tbsp olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 lb butternut squash, diced chickpea size
  • 1 c chopped cabbage, sliced thin
  • 1 avocado, sliced thin
  • Mexican creama or sour cream
  • Taco sheslls
  • Hot sauce

Preheat oven to 400.

In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

Toss cabbage with remaining lime juice.

Steam taco shells to soften for 10 min.

To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

Serves 6. 7 WW points per 2 taco.

Chickpea Crepe with Goat Cheese and Zucchini Ribbons

These make a great light lunch in less than 30 minutes. 

Ingredients:
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
Salt
4 oz goat cheese
Pepper
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves

Slice the Zucchini thin on a mandoline. Toss  with lemon juice and 1 tbsp olive oil.

Mash goat cheese and lemon zest together in a small bowl.  Season with salt and pepper.

In a small pan, heat ghee and sauté the onions until carmalized. Set aside.

Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through. 

Top with goat cheese, Zucchini and pine nuts. 

Serves 2.