Monday, June 10, 2013
I had leftover arugula in the fridge. I didn't want to use it for a salad, so I started thinking outside the box. I figured it would work well in tacos, a nice change from lettuce. I made a bunch of chickpeas in the slow cooker for the meatloaf in the last post and for tacos. I came across a recipe for jerk chickpeas, which sounded way more interesting than just chickpea tacos. These were so simple to prepare. I served the jerk chickpeas with arugula, avocado, and wheat tortillas. Yum! I even got a shout-out from the recipe author for praising the recipe on Twitter. Make these!