Cauliflower Chickpea Tacos with Creamy Cilantro Slaw | Green Zone Health & Fitness

Cauliflower Chickpea Tacos with Creamy Cilantro Slaw

October 2, 2017 9:09 pm Published by Leave your thoughts

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, 50cal/tortilla)

1 teaspoon agave


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 baking pan lined with foil and sprayed with non-stick cooking spray.  Drizzle with agave and a quick spray of non-stick cooking spray (so rub ingredients stick).  Cover beans and florets with BBQ rub ingredients and coat evenly with hands.  Back 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


Want help with plant based cooking techniques, ingredient substitutions or setting up your plant based pantry?

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This post was written by GreenAdmin

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