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Ingredients42 m servings 344 cals
Original recipe yields 4 servings
- Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
- Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.
Per Serving: 344 calories; 18.1 g fat; 40.2 g carbohydrates; 8.8 g protein; < 1 mg cholesterol; 927 mg sodium. Full nutrition
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