1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
To prepare the chickpeas: Soak chickpeas for 4-5 hours in cold water. Drain and rinse.
To cook the chickpeas: In a pot, add soaked chickpeas, 4 cups of water and 1⁄4 tsp baking soda. Add salt and boil chickpeas for 20 minutes or until tender.
In a separate bowl, add tomato, red onion, cucumber, coriander, lemon juice and cumin. Mix well. Add jalapeño.
Add cooked chickpeas to the mixture and toss well until all chickpeas are well coated.
Serve over shredded lettuce.
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content