Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By SweetSugarBean

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Roasted Chickpea & Cauliflower Tacos

Prep Time 35 minutes
Cook Time 15 minutes


  • 6 cups cauliflower, chopped into bite-size pieces
  • 1 can chickpeas, rinsed (19 oz can, or about 2 cups cooked)
  • 2 tbsp lime juice, fresh
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • pepper, fresh
  • 1 cup feta cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice
  • pepper, fresh ground
  • 8 tortillas, corn
  • 1 cup cabbage, red; shredded
  • avocado, diced
  • 1 jalapeno pepper, diced (optional)


  • Preheat the oven to 400F. In a large bowl, stir together the lime juice, olive oil, chili powder, cumin, coriander, salt, sugar, garlic powder and pepper. Stir in the cauliflower and chickpeas. Spread onto a parchment lined baking sheet and roast for 30-35 minutes, until the chickpeas are slightly crispy and the cauliflower is tender. Stir it about every 15 minutes. Remove from the oven and let it cool. In a small bowl stir together the feta, cilantro, lime juice and pepper. Fill the corn tortillas (warm them first) with some of the roasted chickpea and cauliflower mixture, a bit of the shredded cabbage, avocado, jalapeno pepper and a good amount of the feta/cilantro mixture. Serve them warm. Makes 4 servings.