These Cumin Lime Cauliflower Chickpea Tacos make the best sheet pan taco recipe that requires little clean-up or prep time. Plus, the cumin and lime taco seasoning give these vegan & gluten-free chickpea cauliflower tacos such a unique and delicious flavor!
*Recipe originally shared May 2020 and updated July 2021*
The first taco recipe I ever made for SGTO was my Lentil Tacos with Avocado Pico de Gallo. It was one of those recipes that made me realize adding legumes to tacos is better than any vegan taco meat.
I knew the next taco recipe I made had to include my FAVORITE legume- chickpeas! Plus, adding cauliflower was an easy choice because chickpeas and cauliflower are a match made in heaven.
Taco filling ingredients:
Ingredient Notes:
- Cumin: I used Rumi Spice Cumin for this dish and it's probably my favorite brand to buy cumin from. The flavor is incredible!
- Avocado Oil: While you can use any oil for this dish, I prefer one with a high smoke point so it doesn't burn in the oven. Olive oil tends to burn a bit when roasting veggies, so I find avocado oil works better.
- You will also need corn tortillas for this recipe, avocados if you are making guacamole, and tomatoes, jalapeno, and additional lime juice if you'd like to make a pico de gallo as a taco topping.
How to make cauliflower chickpea tacos
The prep time for these vegan chickpea tacos is honestly SO minimal! First, chop up the cauliflower. Then, add it to a pan with the rest of the ingredients including chickpeas, avocado oil, lime juice, cumin, paprika, garlic powder, salt, and pepper.
Mix everything together and then roast for 25-30 minutes until the chickpeas are crispy and the cauliflower is soft in the center with crisp browned edges.
Tips & tricks:
- Don't overcrowd the pan. I used a very large pan- specifically my NordicWare aluminum baking pan- to cook all my veggies and chickpeas. If you cannot add everything to one pan without overloading the pan, just use two pans.
- If you use two pans, add them to the same rack in the oven. Otherwise, they won't cook the same and the pan that is underneath won't get as crispy as the pan on top. Also, it's very important to add the tray to the middle rack so it doesn't burn.
- Chop the cauliflower into bite size pieces. First of all, this helps the vegan cauliflower taco meat cook fully. Second of all, bite size pieces will just be more enjoyable to eat.
- Toss the ingredients together with your hands vs. a spoon. I always use my hands to coat my veggies and chickpeas in seasoning and oil so I can make sure it really gets rubbed in. Sure, it's a little messier, but what's a good dinner without a little mess?!
- Make sure the chickpeas are rinsed & COMPLETELY dry before adding them to the sheet pan. This makes such a huge difference. I speak about it a bit more in my Roasted Sriracha Chickpeas recipe, but the same logic applies here. Wet chickpeas will end up steamed, not roasted and crispy. Needless to say, dry those chickpeas! OH and PS- this also applies to the cauliflower.
- Stir the taco filling ingredients half way through baking. This leads to a more evenly baked chickpea taco filling!
Assembling the vegan tacos:
While this chickpea cauliflower taco filling is SUPER simple & flavorful, I love to serve it with extra toppings.
To serve the tacos as you see pictured, mash up 2 avocados with 2 Tbsp lime juice, ½ tsp garlic powder, and salt to taste. Then, add 2 Tbsp of the smashed avocado to the bottom of your taco shell. Next, top with a heaping spoonful of the cumin lime cauliflower chickpea filling.
To finish it off, garnish with fresh tomatoes, jalapeño (only if you like it spicy), and fresh cilantro.
Other taco topping ideas:
- The cilantro chimichurri I used in my Portobello Mushroom Taco Recipe
- The cilantro crema I used in my Buffalo Cauliflower Tacos. It also goes so well with this cumin lime taco flavor!
- Black beans- for even more protein!
- Pickled Red Onions for something tangy!
- Vegan Sour Cream for something smooth and creamy.
- Lettuce, kale, or another green for something fresh and crunchy.
FAQ & Expert Tips:
Yes! The filling itself is entirely gluten-free. Just make sure to use corn tortillas instead of flour tortillas to keep the entire taco gluten-free too.
The taco filling can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Leftovers are best enjoyed warm.
I truly hope you love these flavorful Cumin Lime Cauliflower Chickpea Tacos! They're the perfect easy vegan dinner recipe to whip up in 40 minutes or less. Plus, let's be honest, who doesn't love a sheet pan dinner?! There's nothing quite like less dishes for cleanup especially when the end result is these crispy cumin lime vegan tacos!
-TSG
More Weeknight Dinner Ideas You Will Love:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest or sign up for our newsletter!
Cumin Lime Cauliflower Chickpea Tacos
Ingredients
Taco Filling:
- 15 oz canned chickpeas 1 ½ cup cooked chickpeas
- 4 cups chopped cauliflower florets loosely packed
- 3 tablespoon oil I used avocado oil
- 2 tablespoon lime juice 1 small lime juiced
- 2 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt & pepper to taste I use at least 1 tsp salt, more for stronger flavor
Taco Ingredients:
- 6-8 taco shells any works, flour or corn
- 1 cup guacamole or smashed avocado with salt, lime, and garlic powder
- Chopped cherry tomatoes
- Cilantro stems removed
- Sliced jalapeño only add if you like spicy food
Instructions
- Preheat the oven to 375F.
- While the oven is preheating, drain and rinse the canned chickpeas. Dry completely and add to a large baking sheet. Next, chop the cauliflower into bite size pieces and add to the baking sheet with the chickpeas.
- Add the remainder of the taco filling ingredients to the sheet pan including the oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Then, use your hands to mix the seasoning until the cauliflower and chickpeas are completely coated.
- Add the sheet pan to the oven (on the middle rack) and bake the taco filling for 25-30 minutes until the chickpeas and cauliflower are browned and cooked throughout. The cauliflower should be crisp on the outside but easily pierceable and the chickpeas will be crisp on the outside and soft on the inside. Then, remove and set aside.
- Fill each taco shell with 2 Tbsp of guacamole/ smashed avocado on the bottom and then top with a heaping spoonful of the chickpea cauliflower taco filling. Top with chopped cherry tomatoes, sliced jalapeño, and cilantro or your choice of toppings. Serve and enjoy!
Notes
- Taco filling can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. Leftovers are best enjoyed warm.
- Pro Tip: Make sure the chickpeas and cauliflower are completely dry before adding to the pan and seasoning. Otherwise, they won't get as crispy in the oven.
Madison says
Thank you for the tasty recipe 😋