with Cucumber, Tomato Salad & Yoghurt
Flavour-fusion tacos might be one of our favourites and oh boy, do we have a twist for you tonight! Filled with spiced chickpeas, crunchy cucumber and a cooling dollop of yoghurt, these are a fun, mixed-up feast that’ll spice up your taco game.
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Leek
1 packet
Tomato
1
Mumbai Spice Blend
1 sachet
Cucumber
1
Greek-Style Yoghurt
1 packet
Mini Flour Tortillas
6
Garlic paste
1 packet
Apricot Sauce
1 packet
Chickpeas
1 tin
Olive oil
1 drizzle
Water
0.25 cup
Butter
20 g
White wine vinegar
1 drizzle
• Roughly chop tomato. Slice cucumber into short sticks.
• Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas and sliced leek, tossing, until softened, 4-5 minutes.
• Add another drizzle of olive oil along with garlic paste and Mumbai spice blend. Stir to coat and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add apricot sauce (see ingredients), the water and butter and cook, stirring chickpeas to coat, 1-2 minutes. Season with salt and pepper.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season and set aside.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Build your tacos by topping tortillas with salad, cucumber and sticky Indianstyle chickpeas.
• Drizzle over Greek-style yoghurt to serve. Enjoy!
2720
kJ
Energy (kJ)
650
kcal
Calories
25.7
g
Fat
11.9
g
of which saturates
72.2
g
Carbohydrate
16.3
g
of which sugars
19.6
g
Dietary Fibre
22.6
g
Protein
0
mg
Cholesterol
916
mg
Sodium
