Cauliflower Chickpea Tacos with Creamy Cilantro Slaw

Servings: 10     Calories: 152    Carb: 21g    Protein: 9g    Fat: 3g



1 head cauliflower

1 can garbanzo beans, rinsed and drained

10 corn tortillas (Mission brand 50 calorie tortillas)

BBQ Rub:

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon black pepper

1 organic Stevia packet

Creamy Cilantro Slaw:

1 14oz bag of cole slaw mix (you can also use broccoli slaw)

½ cup plain coconut yogurt

2 teaspoons spicy brown mustard

1 organic Stevia packet

1 ½ teaspoons apple cider vinegar

½ teaspoon black pepper

1 teaspoon water

Juice of one lime

1 bunch of cilantro, chopped


  1. Preheat oven to 375 degrees
  2. Make the slaw (this can be made ahead of time and placed in fridge):
    1. In a large mixing bowl add all of the slaw ingredients (minus the slaw and cilantro). Mix ingredients together until combined.
    2. Add slaw and cilantro then mix until well combined.
  3. In a small bowl mix BBQ rub ingredients together, set aside.
  4. Separate cauliflower florets and chop into bite sized pieces. Place florets and beans onto a large bowl and coat evenly with BBQ rub ingredients.  Bake for 25-27 minutes, flipping once.
  5. Warm up corn tortillas on the stove, in the oven or in the microwave. Add about ¼ cup of the cauliflower mixture to each taco and top with slaw!

Optional Toppings (not included in macros)

Green onions


Hot sauce

Coconut yogurt


Dairy free cheese

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