Nitty Gritty Vegan

Cauliflower & Chickpea Tacos

When making vegan tacos, you have the option to make something that resembles ground beef. But sometimes, you just want to have some veggies. With this recipe, you can mix and match whatever you have in your kitchen. Don’t have chickpeas, but you have quinoa or rice, that would be great. Or, you could add black beans. Whatever your heart desires.

If you want a little extra flavor, I would suggest adding some pickled jalapenos, corn salsa, tomatoes, and freshly chopped cilantro. Something else that would be delicious on top is vegan queso. There are multiple recipes out there, but I will be posting my recipe within the next month. The only thing is that the recipe uses a store-bought item that isn’t available everywhere. But it’s the best vegan queso that I’ve ever had. Even non-vegans love it! I’m still getting used to taking photos of the food that I make and setting aside enough time when there is still daylight for the photographs. So, I didn’t get any photos with the extra toppings, but you get the idea. This is actually a very easy recipe, especially if you use frozen cauliflower. You just mix everything together and put it in the oven, it can’t get any easier than that. I would like to point out that fresh cauliflower would be ideal, but my grocery store was out this week. It’s probably because it was on sale for $1.99 for a whole head of cauliflower! Oh well, the frozen cauliflower will still get the job done.

 

I was able to keep this recipe oil free, thanks to silicone baking mats. If you don’t have one of these, parchment paper should work as well and would still keep the recipe oil free. Otherwise, you could always spray your baking pans with oil if you want.

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Cauliflower & Chickpea Tacos

Servings: 8

Ingredients

  • 1 head cauliflower, cut into florets (or 2 frozen bags) $2.38
  • 15 oz can chickpeas, drained, rinsed, and pat dry $0.69
  • 1 medium red onion, sliced $0.60
  • 1-2 tsp chili powder $0.30
  • 1 tsp ground cumin $0.30
  • ½ tsp garlic powder $0.16
  • ½ tsp pink Himalayan salt (or regular salt) $0.13
  • 8 whole wheat tortillas $1.60
  • 2.5 oz organic baby spring mix $1.80
  • 2 green onions, chopped $0.32
  • Any desired toppings like avocado and salsa $3.00

Total Cost: $11.28

Cost per serving: $1.41

 

Instructions

  1. Preheat oven to 400° F and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, combine all ingredients except the tortillas, spring mix, green onions, and toppings. Mix well.
  3. Place the mixture onto the baking sheet(s) spread evenly. Bake for 30 minutes or until the chickpeas are crispy and everything is starting to brown.
  4. Assemble your tacos with any desired toppings. Don’t be afraid to get creative. You can double up on the chickpeas, make some vegan queso blanco, or you could even put hummus on the tortillas.

If you end up making this recipe, don’t forget to tag me on Instagram @nittygrittyvegan

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