CHICKPEA SALAD TACOS with ROASTED CAULIFLOWER | Easy Vegan and Vegetarian Meals | Chickpea Recipes
Chickpea Salad Tacos with Roasted Cauliflower Recipe | Easy Vegan and Vegetarian Meals | Chickpea Recipes
💬 Let me know in the comments if you enjoyed my chickpea salad vegetable wrap / tacos recipe
✅ AVOCADO CHICKPEA SALAD RECIPE:
👉 Chickpea Salad Ingredients:
2 Cups / 1 can (540ml Can) Cooked Chickpeas
1 medium Ripe Avocado (246g approx. by weight including the seed)
80g / 3/4 cup Grated Carrots
65g / 1/2 cup Red onion – finely chopped
20g / 2 Tablespoon Jalapeno Pepper – finely chopped
12g / 1/4 cup Cilantro (Coriander leaves) – finely chopped
3 Tablespoon Plant-based Mayonnaise
Lime OR Lemon Juice to taste (I have added 1+1/2 Tablespoon of lime juice)
Salt to taste (I have added 3/4 Teaspoon of pink Himalayan salt)
1/2 Teaspoon Ground Black Pepper OR to taste
👉 METHOD:
Drain well 1 can of cooked chickpeas or 2 cups of home cooked chickpeas. Transfer the chickpeas to a bowl and lightly mash most of it with a potato masher or a fork. Add the avocado and light mash it as well but do leave some chunky pieces. DO NOT MASH IT TO A PASTE.
Now add the grated carrot, chopped red onion, jalapeno pepper, cilantro, lime juice, plant-based mayonnaise, salt, ground black pepper and mix until well combined. Cover the bowl and let it chill in the refrigerator until ready to use.
✅ ROASTED CAULIFLOWER RECIPE:
800g / 1 small head of Cauliflower – cut into florets (thoroughly washed and strained)
👉 Cauliflower Dressing:
2+1/2 Tablespoon Tomato Paste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1+1/2 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper OR to taste (Optional)
1/2 Teaspoon Ground Black Pepper
Salt to taste (I have added 3/4 Teaspoon of pink Himalayan salt)
1+1/2 Tablespoon / 15g Garlic – finely chopped
1+1/2 Tablespoon White Vinegar (I have added white wine vinegar but regular white vinegar works well too)
3+1/2 Tablespoon Olive Oil
1/2 Teaspoon Sugar (I have added organic cane sugar)
👉 METHOD:
PREHEAT THE OVEN TO 400 F.
To a small bowl add all the ingredients of the dressing and mix until well combined. Add the dressing to the cauliflower florets and mix gently until each floret is well coated with the spices.
Transfer the florets to a baking tray lined with parchment paper. Make sure the cauliflower florets are spread it out properly so that it can bake evenly (otherwise they will end up steaming). Bake in the preheated oven at 400F for about 25 minutes.
After 25 minutes, remove the baking tray from the oven and flip the cauliflower florets. This will allow the cauliflower to bake and brown evenly. Bake for another 10 to 15 minutes or until the florets are roasted golden brown. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 13 minutes to bake it in my oven. Once roasted, remove from the oven and rest the tray on a wire rack.
✅ TO ASSEMBLE THE TACOS / WRAP:
👉 Ingredients:
Tortilla of choice (I have used gluten-free tortillas)
Lettuce of choice
Chickpea Avocado Salad
Roasted Cauliflower
Microgreens / Sprouts of choice (I have added mustard microgreens)
Toast some tortilla on your stove.
Layer the toasted tortillas with some lettuce. Now scoop the chickpea avocado salad on top of the lettuce, followed by the roasted cauliflower and your favourite toppings. I have topped it with some micro-greens/sprouts.
▶️ IMPORTANT TIPS:
👉 It’s not mandatory but i prefer lining the baking tray with parchment paper. It keeps things clean and hence less clean up after
👉 After transferring the cauliflower to the baking tray, do not over crowd – spread it out properly so that it can bake evenly and for optimal browning, otherwise they will end up steaming
👉 The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me total 38 minutes to bake the cauliflower in my oven
👉 Every oven is different so adjust the baking time accordingly
👉 Feel free to use any toppings of your choice
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