Cauliflower & Chickpea Tacos


Cauliflower & Chickpea Tacos

Quick, easy, healthy, and kids love it -- this recipe checks all the boxes, and it makes a perfect weeknight dinner. It only takes about 10 minutes to prep, and all cooking takes place in the oven, which means I can catch up with the kids or enjoy a margarita with my husband while it’s cooking. Then all I have to do is set up the toppings and taco shells on the table. The kids love to assemble them!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 4


  • 1 head cauliflower (cut into bite-size pieces)
  • 1 can chickpeas (drained, rinsed, patted dry)
  • 1 cup red onion (chopped)
  • 1 cup red pepper (chopped)
  • 2 tablespoons olive oil
  • 3/4 teaspoons cumin powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 tacos (hard shells)



  1. Preheat oven to 425 degrees F.

  2. Spread cauliflower, chickpeas, onion, and bell pepper on rimmed baking sheet. 

  3. Drizzle with olive oil then sprinkle with cumin, garlic powder, and salt. 

  4. Stir to coat all ingredients with spices and oil. 

  5. Spread into even, single layer.

  6. Bake for 40 minutes, then stir and continue baking until cauliflower is tender and chickpeas are crispy (about 10-15 minutes).

  7. Fill taco shells with cauliflower chickpea mixture and top with your favorite toppings.