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Parve
Easy
40 Minutes
Diets 
Instead of filling these tacos with meat, I use cauliflower and chickpeas for a vegetarian dish. I used the same tahini dip as in the za’atar fries to add flavor to these tacos. Watch all 4 Amazing Ways to Eat Tahini!
1 (24-ounce) bag Beleaf Frozen Cauliflower
1 (15-ounce) can Glicks Chickpeas, drained
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
juice of 1 lemon
1/4 cup Haddar Baracke Tahini
2 tablespoons Gefen Lite Mayonnaise
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon cumin
1/4 teaspoon Gefen Dried Parsley
1/2 teaspoon salt
2–3 tablespoons water
2–3 wraps or tortillas (can be gluten-free)
1 avocado, sliced or diced
1 handful salad greens, such as baby kale
1 handful fresh parsley
Preheat oven to 425 degrees Fahrenheit. Spread cauliflower and chickpeas on a greased baking sheet. Sprinkle with salt, paprika, cumin, turmeric, and cinnamon and toss with garlic and oil to combine. Bake for 25 minutes. Squeeze with fresh lemon (a must!).
Assemble the tacos. In the middle of each wrap or tortilla, add diced avocado. Add cauliflower and chickpeas. Top with greens and parsley and drizzle with tahini dip.
Combine all dip ingredients.
Sponsored by Haddar
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