May Recipes

Vegetarian Tzatziki Tacos

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Two Vegetarian Tzatziki Tacos
Hands On:
25 minutes
Total Time:
35 minutes
Serves:
4

Ingredients

  • 8 (4-inch) naan flatbread rounds
  • ¼ cup 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 Italian parsley, finely chopped, plus additional for garnish
  • 1 tbsp fresh cilantro, finely chopped, plus additional for garnish
  • 1 tbsp fresh dill, finely chopped, 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 Hy-Vee black pepper, coarsely ground
  • ½ cup Hy-Vee original hummus
  • ½ English cucumber, thinly sliced and halved
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Preparation

1
Preheat oven to 400 degrees. Heat naan according to package directions.
2
Stir together tzatziki dip and lime juice; set aside.
3
Heat olive oil in large nonstick skillet over medium heat. Add ½ 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.
4
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.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:410
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 1030mg 45%
Total Carbohydrate: 55g 20%
Dietary Fiber: 7g 25%
Sugars: 6g 12%
Protein: 14g 28%

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