- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 (16 ounce) garbanzo beans, drained and rinsed
- 1 tablespoon taco seasoning mix
- 1/2 teaspoon ground cumin
- 3/4 cup chicken broth
- salt and ground black pepper to taste
- 1 head iceberg lettuce, halved
- 1 avocado, sliced
- 1 tomato, chopped
- 1 (3 ounce) can sliced black olives
- Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
- Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.
04/07/2018
recipepes.com
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