Servings: 6-8 tacos
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
- 1 can chickpeas (15 oz can, 1 ½ cup cooked chickpeas or 215 grams)
- 4 cups chopped cauliflower florets, loosely packed (360 grams)
- 3 Tbsp oil (30 grams)
- 2 Tbsp lime juice (20 gram or 1 small lime juiced)
- 2 tsp Rumi Spices Black Cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper
- 6-8 taco shells
- 1 cup guacamole (or smashed avocado with salt and lime)
- Chopped cherry tomatoes
- First preheat the oven to 375F.
- Then, drain and rinse the canned chickpeas. Dry completely and add to a large baking sheet. Next, chop the cauliflower and add to the baking sheet with the chickpeas.
- Add the remainder of the ingredients to the sheet pan including the oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Then, use your hands or a spoon to mix the seasoning until the cauliflower and chickpeas are completely coated.
- Add the sheet pan to the oven and bake the taco filling for 25-30 minutes until the chickpeas and cauliflower are browned and cooked throughout. Remove and set aside.
- Fill each taco shell with 2 Tbsp of guacamole/ smashed avocado on the bottom and then top with a heaping spoonful of the chickpea cauliflower taco filling. Top with chopped cherry tomatoes, jalapeno, and cilantro or your choice of toppings. Enjoy!
- Taco filling can be stored in a closed container in the fridge for 3-4 days.
- I recommend cooking the filling with an oil that has a high smoke point such as coconut oil, avocado oil, or vegetable oil.
Photo and recipe created by Megan Horowitch who you can follow on her blog, ShortGirlTallOrder, where you can check out more of her amazing recipes.