Roasted Chickpeas and Cauliflower Tacos a perfect quick hunger meal for kids to adult. Roasted Chickpeas and Cauliflower Tacos is a total healthy choice with full of satisfaction and taste! These fusion style tacos are all about the explosion of flavor, texture, freshness and hint of Indian spices. This version kills it in all three categories. The cauliflower and chickpeas have that homemade tandoori masala flavor, which I have recently made, while the cabbage, avocado, onion and fresh tomato add layers upon layer of bright flavor. What takes this to a top tier level though is hands down the cilantro mint dip, so versatile. Its creamy and fresh and exactly what this taco needs, yes it has Indian flavor but just perfectly pair with this taco.

I tossed the chickpeas and cauliflower in the spice mixture called Homemade Tandoori Masala which I recently made. It is a mixture of chili powder, cumin, garlic powder, onion powder, salt and lots of other spices. I roasted them until the chickpeas were crunchy and the cauliflower florets were tender. I could have snacked on the chickpeas and cauliflower straight from the pan (try it this way and taste it you will love it 😉 , they were so flavorful. I stopped myself because I had tacos to make!

Ingredients:

• 5-6 Homemade Tortillas (click here for recipe)
• 1 Small Head of Roughly Chopped Cauliflowers Florets
• 1 Can Chickpeas/1½ Cup Boiled and Cooked Chickpeas
• 2-3 tbsp Homemade Tandoori Masala (click here for recipe)
• 1 tbsp Oil
• Salt
• ½ cup Chopped Tomato
• ½ cup Chopped Onion
• ½ cup Chopped Red Cabbage
• 1 Avocado Diced
• 2-3 tbsp Chopped Cilantro
• ½ Lemon Juice
• ¼ tsp Black Pepper Powder
• ½ cup Coriander/cilantro Dip (click here for recipe)

Method:

1. Wash and drain cauliflower florets, then heat oil into a pan and add the cauliflower florets and ¼ tsp salt, then stir it and cover it for 3-4 minutes.
2. Now add cooked chickpeas, tandoori masala and 2-3 pinch salt (if required), then roast it on medium flame for 4-5 minutes. Now remove it from the flame and keep aside.
3. In a mixing bowl add chopped onion, tomato, avocado, red cabbage, lemon juice, black pepper, chopped cilantro and salt, then mix it with spoon and keep aside.
4. Now heat the griddle and place the tortilla on it, cook the both sides till gets golden brown spot. Use same procedure for remaining tortillas.
5. Place the cooked tortilla on a serving plate and spread the roasted cauliflower and chickpeas mixture over it.
6. Then place 2-3 spoon of the prepared fresh veggies mixture (avocado/onion/prepared cabbage mixture) on it and fold the tortilla.
7. Roasted Chickpeas and Cauliflower Tacos is ready. You can serve it with coriander mint dip.

Tips:

• You can roast chick peas and cauliflowers into the preheated oven on 400°F.
• You can spread the dip over the prepared tacos as per your choice.
• You can also use sour cream instead of dip into the tacos.

Binjal Pandya

Roasted Chickpeas and Cauliflower Tacos

Roasted Chickpeas and Cauliflower Tacos a perfect quick hunger meal for kids to adult. Roasted Chickpeas and Cauliflower Tacos is a total healthy choice with full of satisfaction and taste! These fusion style tacos are all about the explosion of flavor, texture, freshness and hint of Indian spices. This version kills it in all three categories.

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Course: Appetizers &amp, Snacks

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 5-6 Homemade Tortillas
• 1 Small Head of Roughly Chopped Cauliflowers Florets
• 1 Can Chickpeas/1½ Cup Boiled and Cooked Chickpeas
• 2-3 tbsp Homemade Tandoori Masala
• 1 tbsp Oil
• Salt
• ½ cup Chopped Tomato
• ½ cup Chopped Onion
• ½ cup Chopped Red Cabbage
• 1 Avocado Diced
• 2-3 tbsp Chopped Cilantro
• ½ Lemon Juice
• ¼ tsp Black Pepper Powder
• ½ cup Coriander/cilantro Dip

Method

 

1. Wash and drain cauliflower florets, then heat oil into a pan and add the cauliflower florets and ¼ tsp salt, then stir it and cover it for 3-4 minutes.
2. Now add cooked chickpeas, tandoori masala and 2-3 pinch salt (if required), then roast it on medium flame for 4-5 minutes. Now remove it from the flame and keep aside.
3. In a mixing bowl add chopped onion, tomato, avocado, red cabbage, lemon juice, black pepper, chopped cilantro and salt, then mix it with spoon and keep aside.
4. Now heat the griddle and place the tortilla on it, cook the both sides till gets golden brown spot. Use same procedure for remaining tortillas.
5. Place the cooked tortilla on a serving plate and spread the roasted cauliflower and chickpeas mixture over it.
6. Then place 2-3 spoon of the prepared fresh veggies mixture (avocado/onion/prepared cabbage mixture) on it and fold the tortilla.
7. Roasted Chickpeas and Cauliflower Tacos is ready. You can serve it with coriander mint dip.

Notes

• You can roast chick peas and cauliflowers into the preheated oven on 400F.
• You can spread the dip over the prepared tacos as per your choice.
• You can also use sour cream instead of dip into the tacos.