Preheat oven to 400 degrees. Heat naan according to package directions.
Tzatziki sauce adds a savory and herby flavor to these vegetarian garbanzo bean tacos.
Servings and Ingredients
|8 (4-inch) naan flatbread rounds|
|¼ c. tzatziki Greek yogurt dip|
|1 tbsp. fresh lime juice|
|2 tbsp. Gustare Vita olive oil|
|½ small red onion, finely chopped, plus additional for garnish|
|3 clove(s) garlic, minced|
|1 (15.5-oz.) can Hy-Vee no salt added garbanzo beans, drained and rinsed|
|1 tbsp. finely chopped Italian parsley, plus additional for garnish|
|1 tbsp. finely chopped fresh cilantro, plus additional for garnish|
|1 tbsp. finely chopped fresh dill, plus additional for garnish|
|1 tbsp. Hy-Vee ground cumin|
|1 tbsp. ground coriander|
|½ tsp. kosher salt|
|½ tsp. Hy-Vee cayenne pepper|
|½ tsp. coarsely ground Hy-Vee black pepper|
|½ c. Hy-Vee original hummus|
|½ English cucumber, thinly sliced and halved|
Things To Grab
- Small bowl
- Nonstick skillet
Stir together tzatziki dip and lime juice; set aside.
Heat olive oil in large nonstick skillet over medium heat. Add 1/2 small onion and garlic; cook 3 to 4 minutes or until softened, stirring occasionally. Add garbanzo beans; 1 tablespoon each parsley, cilantro, and dill; cumin, coriander, salt, cayenne, and black pepper. Cook 4 to 5 minutes or until heated through, stirring occasionally.
To serve, spread toasted naan with hummus. Top with garbanzo bean mixture, cucumber, and tzatziki mixture. Garnish with additional red onion, parsley, cilantro, and dill, if desired.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 15mg
- Sodium: 1030mg
- Total Carbohydrates: 55g
- Protein: 14g