Recipe Details:This is a recipe for a delicious and easy diabetic-friendly meal that is perfect for a weekend dinner.
- Canned chickpeas – 1lb.
- Arugula – ½ lb
- Tomatoes – 2
- Tortillas – 6 pieces
- Soy sauce – 1 tbsp.
- Freshly squeezed lemon juice – 2 tsp.
- Ground chilli - 1/3 tsp.
- Ground cumin – ½ tsp.
- Salt and ground black pepper – to taste
- Paprika – ½ tsp.
- Dried garlic – ¼ tsp.
- Dried onion – ¼ tsp.
- Dried marjoram – 1/4 tsp.
- Cayenne pepper (optional) – to taste
Recipe Directions:Step 1
Wash the chickpeas and dry.
Mix the soy sauce, lemon juice, salt and spices, add the chickpeas and stir.
Put the mixture on the baking sheet lined with baking paper in one layer.
Preheat oven to 395 F. Bake for about half an hour, until the chickpeas get crispy.
Preheat oven to 375 F. Wrap the tortillas in a damp paper towel and microwave for 30 seconds. Then hang each tortilla on the rack of the oven, so that there are two crossbars in the middle of the tortilla, and the edges hang down. Bake until the tortillas are crispy (about 10 minutes).
Place the chickpeas in the taco cakes, top with arugula and diced tomato. Serve and enjoy!
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