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Crunchy Roasted Cauliflower Chickpea Tacos


Inspired by one of the most popular recipes from The 321 Method meal plans, this recipe will even convert the meat lovers. Crispy cauliflower and chickpeas make a delicious high protein, plant based taco


  • 1 cup chickpeas (1/2 of a 19 oz can)
  • 4 cups cauliflower, cut into bite sized florets
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • Coarse salt and freshly-cracked pepper to taste (approx. ¼ tsp each)
  • 1 tsp chili powder
  • 4 corn tortillas
  • ½ avocado, diced
  • 1 jalapeno, sliced, seeds removed
  • 2 cups arugula
  • Optional toppings: cilantro, red onion, tomatoes, salsa, hot sauce

Lime Crema

  • ⅓ cup 0% plain Greek yogurt
  • Juice of half a lime
  • Coarse salt and freshly cracked pepper to taste


  1. Preheat oven to 400°F
  2. Toss Chickpeas and cauliflower in oil, garlic powder, salt, pepper and chili powder. Toss evenly to coat. Spread mixture out evenly on a parchment paper lined baking sheet and place in the oven for 30-45 minutes until edges of cauliflower are nicely browned. Stir halfway through.
  3. Heat tortillas in the microwave, toaster or oven if desired.
  4. Once cauliflower and chickpea mixture is cooked, divide between tortillas and top with avocado, jalapenos, arugula and additional optional toppings. Drizzle with lime crema. Serve and enjoy!


  • Sub Greek yogurt for a dairy free yogurt or cashew cream to make this recipe vegan
  • Find the 15 minute version of this recipe in The 321 Method Meal Plans!
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Mexican Fusion

Keywords: One Pan, mexican, Cinco de Mayo

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