| 3 | 40 | 529 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 1 |
| 1 can (15oz) | Chickpeas, canned, low sodium (Check for low sodium brand) |
| 2 cup | Butternut squash (Can buy frozen cubes, or cook from scratch) |
| 1 1/2 tbsp | Taco seasoning mix, McCormick |
1. Drain and rinse chickpeas, place in a large bowl
2. Add 2-3 cups of cubed squash (I always use the frozen kind for this recipe)
3. Mix Taco Seasoning recipe and toss the chickpeas and squash in the spices
4. Spread on parchment paper on a cookie sheet and bake for about 25 minutes at 350
Serve - In tacos, I add thinly shredded red cabbage.
Chickpeas
are a great source of plant-based protein and are high in fiber which helps to promote healthy digestion!
| Meat Alternative | 2.4 |
| Vegetables | 7.1 |
