Cauliflower & Chickpea Tacos

chickpea and cauliflower tacos. The perfect plant based dinner. thenomadicwife.com

Ingredients

MAKES 2 PORTIONS 

1 15 oz can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
6 6" corn tortillas

Marinade 

2 t chili powder
1 t ground cumin
1 t nutritional yeast, optional
1 t Himalayan salt
1 lime, juiced
1 t olive oil
2 garlic cloves, chopped
1 small onion, chopped

Toppings

1 C red cabbage, shredded
1 C arugula
1 small red onion chopped
1 large avocado, sliced - not shown
1 C plain yogurt
1 T apple cider vinegar
1/4 C cilantro, chopped

Directions

Prep 10 Mins + 30 mins baking

Grab a large container and mix your chickpeas, cauliflower & marinade.
Let them soak for 10-15 mins (up to overnight).
Place all of it onto a baking sheet & bake at 400 for about 30 minutes
In the meantime, cut your avocado into slices
Chop some cilantro & red onion for topping
Make a quick creamy dressing with the yogurt, apple cider vinegar & cilantro
Assemble and enjoy!