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Roasted Chickpea & Cauliflower Tacos

Roasted Chickpea & Cauliflower Tacos

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

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)

Instructions

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.