These crispy chickpea & cauliflower tacos are bursting with flavour! They are such a simple meal idea and great if you’re vegetarian.
I love making different taco variations, I have them at least once a week!
I’m absolutely obsessed these crispy chickpea and cauliflower tacos. They’re fresh, flavourful and so easy to make. I love having them with a delicious homemade sauce which pairs perfectly!
Other easy dinners to try:
Crispy chickpea & cauliflower tacos
These crispy chickpea & cauliflower tacos are bursting with flavour! They are such a simple meal idea and perfect if you're vegetarian.
Ingredients
- 1 tbsp olive oil
- 1/2 a head of cauliflower
- 1 can (400g) chickpeas rinsed/drained
- 40g Mexican spice I used one from Coles
- 2 avocados
- pinch of salt
- 2 tsp lemon juice
- 8 mini soft shell tacos
- coriander finely chopped
- shallots finely sliced
- 200g slaw mix
Sauce
- 2 tbsp (heaped) greek yoghurt
- 1 tsp (heaped) dijon mustard
- 1 tsp (heaped) seeded mustard
- 1 tsp lemon juice
- 1 tsp minced garlic
- 2 tsp honey
- salt/pepper
- coriander finely chopped
Instructions
- Preheat oven to 180ºc and lined a baking tray.
- Chop up cauliflower and add to the baking tray along with the chickpeas. Drizzle with olive oil and add the spice mix. Mix until everything is coated and bake for 30 minutes (mixing halfway) or until chickpeas are crispy.
- While the chickpeas and cauliflower are roasting, in a bowl mash together avocados, salt and lemon juice. In another bowl, mix together all ingredients for the sauce.
- Heat up your mini tortillas and add crispy chickpeas and cauliflower, slaw mix, avocado mash, sauce, coriander and shallots. Enjoy!
Notes
If you have an air fryer feel free to cook your chickpeas and cauliflower in there, it won’t take as long!
