Roasted Chickpea & Cauliflower Tacos

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegetarian
Nutrition: 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 4 servings


  • 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)


  1. 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.