Recipe for Chickpea Salad Tacos with Roasted Cauliflower | Simple Vegan and Vegetarian Dishes | Chickpea Recipe Ideas
📬 Feel free to share your thoughts on my chickpea salad veggie wrap / tacos recipe in the comment section
✅ AVOCADO CHICKPEA SALAD RECIPE:
👉 Chickpea Salad Components:
2 Cups / 1 can (540ml Can) Prepared Chickpeas
1 medium Ripe Avocado (approx. 246g by weight including the seed)
80g / 3/4 cup Shredded Carrots
65g / 1/2 cup Finely Chopped Red Onion
20g / 2 Tablespoons Jalapeno Pepper – finely chopped
12g / 1/4 cup Cilantro (Coriander leaves) – finely chopped
3 Tablespoons Plant-based Mayonnaise
Lime OR Lemon Juice to personal taste (I used 1+1/2 Tablespoons of lime juice)
Salt to personal taste (I used 3/4 Teaspoon of pink Himalayan salt)
1/2 Teaspoon Ground Black Pepper OR to personal taste
👉 METHOD:
Thoroughly drain 1 can of cooked chickpeas or 2 cups of homemade cooked chickpeas. Put the chickpeas in a bowl and gently mash most of them with a potato masher or fork. Add the avocado and lightly mash it, leaving some chunks. AVOID MASHING INTO A PASTE.
Next, incorporate the grated carrot, chopped red onion, jalapeno pepper, cilantro, lime juice, plant-based mayonnaise, salt, ground black pepper, and mix well. Cover the bowl and let it chill in the fridge until ready to use.
✅ ROASTED CAULIFLOWER RECIPE:
800g / 1 small Cauliflower head – cut into florets (thoroughly washed and drained)
👉 Cauliflower Dressing:
2+1/2 Tablespoons Tomato Paste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1+1/2 Teaspoons Paprika
1/4 Teaspoon Cayenne Pepper OR to personal taste (Optional)
1/2 Teaspoon Ground Black Pepper
Salt to personal taste (I used 3/4 Teaspoon of pink Himalayan salt)
1+1/2 Tablespoons / 15g Finely Chopped Garlic
1+1/2 Tablespoons White Vinegar (I used white wine vinegar but regular white vinegar is also fine)
3+1/2 Tablespoons Olive Oil
1/2 Teaspoon Sugar (I utilized organic cane sugar)
👉 METHOD:
PREHEAT OVEN TO 400 F.
In a small bowl, combine all dressing ingredients thoroughly. Add the dressing to the cauliflower florets and gently mix until each floret is evenly coated with the spices.
Transfer the florets to a baking tray lined with parchment paper. Ensure the florets are spread out properly for even baking (to prevent steaming). Bake in the preheated oven at 400F for about 25 minutes.
After 25 minutes, remove the tray from the oven and flip the cauliflower florets for even browning. Bake for an additional 10 to 15 minutes or until the florets turn golden brown. Monitor closely to prevent burning, as baking time varies. It took around 13 minutes in my oven. Once roasted, remove and let it cool on a wire rack.
✅ TO ASSEMBLE THE TACOS / WRAP:
👉 Ingredients:
Preferred Tortilla (I used gluten-free tortillas)
Preferred Lettuce
Chickpea Avocado Salad
Roasted Cauliflower
Choice of Microgreens / Sprouts (I added mustard microgreens)
Toast tortillas on your stove.
Layer the toasted tortillas with lettuce, then spoon the chickpea avocado salad on top of the lettuce, followed by roasted cauliflower and preferred toppings like micro-greens/sprouts.
▶️ IMPORTANT TIPS:
👉 While not obligatory, I recommend using parchment paper to line the baking tray for easy cleanup.
👉 After transferring cauliflower to the tray, avoid overcrowding to ensure even baking and optimal browning, preventing steaming.
👉 Baking time varies by oven, so keep a close eye to prevent burning. It took a total of 38 minutes in my oven to bake the cauliflower.
👉 Adjust baking time according to your specific oven.
👉 Experiment with your choice of toppings freely
Attribution: YouTube/Food Impromptu
