These BBQ Cauliflower & Chickpea Tacos are where smoky, tangy, and creamy collide in the best way possible. Roasted cauliflower and chickpeas get tossed in bold BBQ sauce, then tucked into soft tortillas with a crunchy lime slaw and creamy avocado. The result is a fresh, hearty plant-based taco that delivers big-time flavor.
This is a meatless meal that doesn’t hold back. The cauliflower roasts until crispy on the edges, while chickpeas turn golden and just a little crunchy. That combo of textures plus the rich BBQ glaze gives you serious taco satisfaction.
And then there’s the slaw—it’s not your average cabbage salad. This version is tossed with a creamy lime dressing that cuts through the smoky BBQ flavors and brings brightness to every bite. Top with avocado slices, fresh cilantro, or a squeeze of extra lime for the full experience.
These tacos are easy to prep, totally customizable, and perfect for weeknight dinners, casual gatherings, or a plant-powered Taco Tuesday.
Servings: 4 (makes about 8 tacos)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Roasted BBQ Filling:
- 1 small head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup BBQ sauce (your favorite variety)
For the Creamy Lime Slaw:
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup Greek yogurt or mayo
- Juice of 1 lime
- 1 tsp maple syrup or honey
- Salt and pepper, to taste
To Assemble:
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Fresh cilantro (optional)
- Lime wedges
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower and chickpeas with olive oil, garlic powder, salt, and pepper. Spread on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until golden and crispy.
- Remove from oven and toss with BBQ sauce while warm.
- While veggies roast, mix slaw ingredients in a bowl. Chill until ready to use.
- Warm tortillas, then fill with BBQ cauliflower-chickpea mix and slaw.
- Top with avocado, cilantro, and a squeeze of lime. Serve immediately.
Tips:
- Use your favorite BBQ sauce—smoky, spicy, or sweet all work.
- For extra crunch, add thinly sliced red onion to the slaw.
- Double the filling and slaw for a crowd.
Why You’ll Love This Recipe:
- A bold, plant-based taco that satisfies.
- Crunchy, creamy, smoky, and tangy in every bite.
- Easy to prep and great for leftovers.
- No meat, no problem—just flavor.
These BBQ Cauliflower & Chickpea Tacos are a flavorful, plant-forward meal with crispy roasted veggies, bold BBQ sauce, and a tangy lime slaw. Easy to make and hard to resist, they’re the ultimate vegetarian taco night win.
