Share on Facebook Share on Twitter Share on Google Plus Share on Pinterest Share on Linkedin
Chili Cauliflower Chickpea Tacos with Mango Salsa
by Jamie Vespa on Tuesday June 21, 2016
Chili Cauliflower Chickpea Tacos with Mango Salsa
Chili-roasted cauliflower and chickpea tacos topped with refreshing mango salsa make for the ultimate vegan hand-held delight! These tacos are just as nutritious as they are flavorful.
  • 10 corn or flour tortillas
  • 4 cups chopped cauliflower (~1 small head)
  • 1 cup cooked chickpeas (if using canned, be sure to drain and rinse them)
  • 3 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Zest of 1 lime
  • Pinch of sea salt and black pepper to taste

***Mango Salsa***                 

  • 1 mango, peeled and diced
  • 1 jalapeño, seeded and finely chopped
  • ½ red bell pepper, diced
  • Juice of 1 lime
  • 3 tbsp fresh cilantro, chopped
  • Sea salt and black pepper to taste
  1. Preheat oven to 425 degrees F and line two rimmed baking sheets with foil.
  2. Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.
  3. Spread mixture evenly onto baking sheets (try to avoid crowding) and roast for 25 minutes, tossing once halfway through.
  4. In the meantime, prepare salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.
  5. To prepare tacos, toast tortillas on heated skillet (optional). Fill with cauliflower and chickpeas, top with ~2-3 tbsp of mango salsa and additional toppings if desired: cabbage slaw, extra cilantro, lime juice and yogurt. Enjoy!
Prep time: 
Cook time: 
Total time: 
Serves: 10 tacos
Nutrition Information
Serving size: 2 tacos with ingredients evenly distributed Calories: 305 Fat: 14 gm Saturated fat: 1.5 gm Carbohydrates: 39 gm Sugar: 11 gm Sodium: 280 mg Fiber: 8.5 gm Protein: 7 gm Cholesterol: 0 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.