Chickpea Tacos with Cauliflower, Avocado Crema and Simple Carrot Slaw

5 from 9 votes

Chickpea Tacos with Cauliflower, Avocado Crema and Simple Carrot Slaw

These Chickpea Tacos have it all, savory veggies, crunch and creaminess. The Chickpea & Cauliflower filling is flavored with Mexican Spices. And each taco is garnished with crunchy cabbage and carrot slaw and finished with a dollop of Vegan Avocado Crema.

Prep Time20

Cook Time30

Total Time50

Course: Lunch

Cuisine: Mexican, Plant Based

Servings: tacos

Calories: 96kcal

Author: Maren Epstein

Cost: $15

Equipment

Sheet Tray
Food Processor - optional

Ingredients

Spice Blend for Chickpeas and Cauliflower

2 tsp Cumin
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 tsp Sea Salt

For Chick Pea Taco Filling

1 head Cauliflower cut into bite sized florets
1 can or 1.5 cups Chickpeas cooked, rinsed and patted dry
1 tbsp Lime Juice
1 tbsp Olive, Coconut or Safflower Oil
1 tbsp Water
1 bag Tortillas or Collard Greens

Avocado Crema (Optional)

2 Avocados
2 cloves Garlic Clove minced

Cabbage Slaw

1/2 C Red Cabbage green or Napa cabbage will also work
/12 C Carrots matchstick sliced or buy the pre-cut carrots

Instructions

Preheat oven to 400-F. Mix spices together. Then combine chick peas, cauliflower, spices, oil, lime and water. Roast on sheet tray in an even layer for 15 minutes. Mix then roast for another 15-20 minutes until the cauliflower is slightly charred and crispy.
Meanwhile, for the Avocado Crema. Combine avocados, garlic and lemon juice in cuisinart. Mix until a creamy consistency is reached. Season to taste with extra lemon and S/P.
For The Cabbage Carrot Slaw. Combine Cabbage and Carrot with oil and massage.
Toast the Tortillas on a stove top flame or grill. Assemble tacos with the cauliflower and chickpeas, avocado crema and slaw.

Notes

This recipe has a lot of components. For Quick dinners you can skip the slaw and or avocado crema and toss the roasted veggies over a salad, into a tortilla or collard green wrap!

Storage - Store all of the components in separate containers in the fridge and combine right before eating for quick weekday meals.

Nutrition