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Roasted Chickpea Taco Salad Rice Bowls with Creamy Curry Dressing
PEAS AND CRAYONS22Ingredients
35Minutes
1060Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups chickpeas
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/8 tsp. cayenne pepper (or paprika)
- salt (to taste)
- 2 cups rice (yellow saffron, cooked)
- 1 diced tomato (or 1 cup halved cherry tomatoes)
- 2 cups vegetables (you have on hand)
- 2 cups romaine lettuce (chopped/shredded)
- 3 oz. grated cheddar (freshly, chipotle, or Mexican cheeses [optional])
- dressing (Creamy Curry)
- 3 Tbsp. mayo (fresh or store bought, [or yogurt!])
- 1/2 tsp. curry powder (plus more to taste)
- 1/2 tsp. white vinegar
- 1/8 tsp. garlic powder
- 1 pinch onion powder
- 1 pinch mustard powder
- salt
- pepper
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NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1060Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1890mg79% |
| Potassium1030mg29% |
| Protein31g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate135g45% |
| Dietary Fiber17g68% |
| Sugars3g |
| Vitamin A260% |
| Vitamin C70% |
| Calcium45% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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