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Nutrition Facts
Serving Size 244 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 230 mg 10%
Total Carbohydrate 41 g 14%
Dietary Fiber 10 g 40%
Sugars 3 g
Protein 8 g
Vitamin A 150% Iron 10%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Kale and Chickpea Tacos

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

3 cup(s) kale, stemmed and chopped
1 Tsp apple cider vinegar
1/2 cup(s) white onion, julienned
1/2 cup(s) roma tomato, chopped
1 Tbsp olive oil
1/2 Tsp salt
1/2 Tsp cumin
1 cup(s) chickpeas, rinsed and drained
8 corn tortillas
1/2 cup(s) avocado, peeled and sliced
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Place a 9 x 13-inch baking dish in oven then preheat oven to 375ºF.
In a large bowl, combine kale, apple cider vinegar, onion, tomatoes, olive oil, salt and cumin.
In a separate bowl, gently crush the chickpeas, then add them to other ingredients and mix well.
Once the glass dish is hot, carefully remove it from oven and add vegetable mixture.
Place dish back in oven and allow vegetables to roast until onions and kale are browned around the edges.
Remove dish from oven and allow to cool.
To serve, spoon vegetable mixture inside a lightly warmed tortilla and garnish with avocado.



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