So we were in the middle of moving, spending the whole day bringing up some of the smaller items to the seventh floor and getting back down just to grab another box and start the cycle all over again. We didn’t realized how we happened to miss lunch and later, dinner, but around 8 pm after bringing up the last piece of our belongings, we found ourselves starving and tired.
I tend to believe it was destiny (and pure hunger) that brought us to the local organic shop where we bought the first thing that was on the menu. Little did I know that the combination of a warm flavorful tortilla, seasoned roasted chickpea, and cauliflower bits, crunchy kale, and cabbage slaw would become my favorite so quickly.
Usually, I become addicted to one particularly delicious food very quickly, and I tend to eat it over and over again for breakfast, lunch, and dinner until I’m literally sick of it. So the next day, I went to that place again, and the tacos were no longer on the menu. When I asked if they only serve those on a particular day, the guy answered, “Well yeah, we serve it every Tuesday in January.”
“You’re saying the next one will be in 2019?”
“Should be.”
I didn’t like the answer much, but the guy was generous enough to hold the line and run through the list of ingredients with me.
I got back home and began experimenting. It wasn’t my first try (nor was it my second or third), but I finally came close to that taste I initially tried to imitate. And you know what? We’ve been eating those quite often, and I’m still in love with them.
So now, I’m sharing the recipe with you and getting back to stuffing my face with these Cauliflower and Chickpea Tacos. You’re welcome!
Vegan Cauliflower and Chickpea Tacos
Prep 10 mins
Cook 35 mins
Total 45 mins
Delicious Cauliflower and Chickpea Vegan Tacos with Kale Slaw and Jalapeno for a kick! We’ve got you covered for your next taco craving!
Ingredients
- 1 (15 oz.) can of chickpeas, drained and rinsed
- 1 large head cauliflower, washed and cut into bite-size florets
- 2 tbsp (15 g) taco seasoning
- (or make your own: 2 tsp chili powder + 1 tsp ground cumin + ¼ teaspoon garlic powder + ¼ teaspoon onion powder + 1 teaspoon sea salt)
- 2 tbsp olive oil
- Corn & Wheat tortillas (or corn tortillas)
- 9 oz bag of shredded green & red cabbage with orange carrots (or make your own – 3.5 oz – 1 cup (100 g) of shredded green cabbage, 3.5 oz – 1 cup (100 g) shredded red cabbage, 2 oz – 1 cup (55 g) shredded carrots).
- 1/2 cup (35 g) chopped kale
- 1/2 cup (4 oz – 115 g) vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1/2 tsp pepper
- 1 jalapeño, sliced, seeds removed (optional)
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl mix chickpeas and cauliflower florets with taco seasoning and olive oil. Line baking sheet with parchment paper and place seasoned chickpeas and cauliflower on baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
- To make kale cabbage slaw, mix green and red cabbage, carrots and kale in a big mixing bowl. Add mayonnaise, vinegar, lime juice, salt and pepper. Mix well and refrigerate until ready to use.
- Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with kale cabbage slaw. Add sliced jalapeño on top if desired.
