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three tacos filled with chickpea, cauliflower, cherry tomatoes, jalapeno slices, cilantro, and a wedge of lime on a plate

Cumin Lime Cauliflower Chickpea Tacos

The easiest cauliflower chickpea taco recipe seasoned with cumin & lime that can be made on one sheet pan!
5 from 5 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 small tacos


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


  • 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!


  • 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.


Serving: 1taco | Calories: 202kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 188mg | Potassium: 415mg | Fiber: 6g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!