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Cauliflower & Chickpea Tacos


Cauliflower & Chickpea Tacos

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


  • 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)



  • Preheat oven to 425 degrees F.
  • Spread cauliflower, chickpeas, onion, and bell pepper on a rimmed baking sheet. 
  • Drizzle with olive oil then sprinkle with cumin, garlic powder, and salt. 
  • Stir to coat all ingredients with spices and oil. 
  • Spread into an even, single layer.
  • Bake for 40 minutes, then stir and continue baking until cauliflower is tender and chickpeas are crispy (about 10-15 minutes).
  • Fill taco shells with cauliflower chickpea mixture and top with your favorite toppings.