In My Kitchen: Crispy Chickpea and Cauliflower Tacos [VEGAN]

Cauliflower and chickpeas are both go-to vegan / vegetarian ingredients. But it’s not often you see them together!

These tacos use plenty of spices to jazz up the otherwise ordinary ingredients.

You’ll need:

  • 1 medium head cauliflower, chopped into florets
  • 1 15 oz can chickpeas, rinsed, drained and patted dry
  • 1 small red onion, diced
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground chili powder
  • 1 teaspoon ground chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Flour or corn tortillas
  • Optional toppings: Shredded cabbage, sliced jalapeƱos, lime wedges, avocado, sour cream


  1. Preheat oven to 400 degrees. Lightly grease a large baking sheet.
  2. In a large bowl, combine cauliflower, chickpeas and red onion. Drizzle with olive oil and sprinkle with spices. Toss to evenly coat.
  3. Spread in even layer on prepared baking sheet. Bake for 30-35 minutes, stirring halfway through, until the chickpeas are crispy and the cauliflower is just tender. Remove from oven.
  4. Warm up tortillas on grill and fill with cauliflower / chickpea mixture. Add optional toppings. Serve and enjoy!

Source: Well Plated?

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