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Grilled Zucchini Chickpea Tacos

« Back to Academy

Grilled Zucchini Chickpea Tacos

« Back to Academy

Grilled Zucchini Chickpea Tacos

Yields 4 MetPro Servings Total (1 serving = 2 corn tortillas with ⅔ cup chickpeas & ¼ avocado)
MetPro Notes: Good option for those on higher phases (885+) with 3 meal carbs at dinner

MetPro Serving Breakdown:

Meal Carbs = 3 (Basic: 45g meal carb)
Protein = 1 (Basic: 15g protein)
Fat = .5 (Basic: 7.5g fat)


  • 1 Tbs olive oil (divided)
  • 8 small corn tortillas (2 = 15g carbs)
  • 2 medium zucchini, cut into ½ in strips
  • 1 15oz can of chickpeas, drained and rinsed
  • 1 cup finely chopped red cabbage
  • 1 large avocado, chopped
  • 2 green onions, sliced
  • ⅓ cup cilantro, chopped
  • Salsa (optional)

Spices for the Seasoning

  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika


1.) Preheat grill to medium-high heat.
2.) In a small bowl, combine spices. Stir until combined.
3.) Place the zucchini strips in a medium bowl. Place the rinsed and drained chickpeas in a medium bowl. Drizzle a little olive oil over the zucchini and a little over the chickpeas. Toss. Pour half of the seasoning mixture over the zucchini strips and half over the chickpeas. Stir until zucchini and chickpeas are well coated.
4.) Place seasoned zucchini and chickpeas on a large grill pan.
5.) Place the grill pan on the hot grill and grill until zucchini is cooked and chickpeas are slightly crispy, about 10 minutes.
6.) Heat or char the corn tortillas on the grill or over a gas flame.
7.) For 1 serving (2 tortillas), place zucchini + ⅓ cup of chickpeas in each tortilla. Add red cabbage, ⅛ avocado, cilantro, and salsa, if desired. Serve warm.
For additional Protein, sub out avocado for 5 oz tofu (per serving)

Category: Recipes

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