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Chickpea Tacos with Cauliflower, Avocado Crema and Simple Carrot Slaw

Maren Epstein
5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner, Entree, Lunch
Cuisine Mexican, Plant Based
Calories 355 kcal

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.
Keyword Chickpea-Tacos, detox, gluten free, vegan