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Roasted Chickpeas and Cauliflower Tacos

Roasted Chickpeas and Cauliflower Tacos Photography

Roasted Chickpeas and Cauliflower Tacos Photography

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. It’s 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!

Roasted Chickpeas and Cauliflower Tacos Photography

Ingredients:

• 5-6 Homemade Tortillas (click here for recipe)
• 1 Small Head of Roughly Chopped Cauliflowers Florets
• 1 Can Chickpeas/1 ½ 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.

Roasted Chickpeas and Cauliflower Tacos Photography

Tips:

• 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.

Roasted Chickpeas and Cauliflower Tacos Photography

5.0 from 1 reviews
Roasted Chickpeas and Cauliflower Tacos
 
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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.
Author: Binjal Pandya
Recipe type: Appetizers & Snacks
Cuisine: Indian
Ingredients
  • 5-6 Homemade Tortillas
  • 1 Small Head of Roughly Chopped Cauliflowers Florets
  • 1 Can Chickpeas/1 ½ 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
Instructions
  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.
3.5.3208
Roasted Chickpeas and Cauliflower Tacos was last modified: July 19th, 2016 by Binjal's VEG Kitchen

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07/19/2016   Binjal's VEG Kitchen
  Appetizers & Snacks, Fusion International, Quick Recipes     appetizer, breakfast, easy, fusion, healthy, kids friendly, mexican, quick
  • Homemade Tandoori Masala
  • Sweet Lemon Pickle (Limbu Nu Athanu)

7 Responses to “Roasted Chickpeas and Cauliflower Tacos”

  1. Khushboo@carveyourcraving / 20 Jul 2016 11:30am #

    Binjal Di , they look fantastic . Feel like grabbing one right away.

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    • Binjal's VEG Kitchen / 20 Jul 2016 12:28pm #

      Thanks Khushboo!

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  2. Febina / 20 Jul 2016 3:15am #

    I found this recipe long back on pinterest but unfortunately couldnt make to the blog. It was yumm, especially that cilantro dip avocadoes, unlike you i tossed cauliflower and chickpeas in garam masala. your pics are gorgeous and tempting me to try once again. And i used pita instead of tacos.

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    • Binjal's VEG Kitchen / 20 Jul 2016 12:27pm #

      yes it was delicious! my version is totally different! i used tandoori masala and cilantro mint chutney as a dip not avocado added in that! try this way its super yum! thanks Febina!

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Binjal's VEG Kitchen

binjalsvegkitchen

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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