Vegan Tortillas with BBQ Chickpea & Cauliflower

This recipe is a no brainer (except for cooking the chickpeas myself). If you’re in a rush or if you just don’t feel like spending too much time in the kitchen, you can buy canned chickpeas to save yourself a little bit of time. I’m still trying to convert my other half to veganism – it might be an impossible quest – yet he really enjoyed this recipe!

As for me, I can never resist crunchy spicy cauliflower…nor coleslaw salad. The combination of the two was quite a blast. Also, I’m thinking this an ideal dish to prepare for when my vegan friends are visiting: it’s easy and can be prepared in advance. When I’m throwing a dinner party, there is nothing I love more than listening to the latest gossips during the “aperitif” (drinking a cocktail with appetizers before a meal, a 100% French affair). Running in the kitchen all night long…not so much.

 

Serving: 4 people

Total Time: chickpeas to prepare the night before and to cook for 1 hour, preparation and cook time: 45 minutes

 

vegan tortillas with coleslaw salad, roasted cauliflower and chickpeas with tahini sauce

 

vegan tortillas with coleslaw salad, roasted cauliflower and chickpeas with tahini sauce

 

Ingredients:

– 1 cauliflower

– 1 cup (200g) dry chickpeas (you can also buy canned chickpeas)

– 8 soft tortillas

– ½ red cabbage, shredded

– 200g coleslaw

– 2 tsp tahini

– the juice of 1 lemon

– 2 tbs apple cide vinegar

– 1 tsp maple syrup

– 1 tsp chipotle chili pepper (or less if you don’t like when it’s too hot)

– ½ tsp ground cumin

– 1 tsp ground coriander

– olive oil

– black pepper & salt

– vegan sliced cheese

 

Directions:

Soak the chickpeas in a large bowl the night before.

Bring water to a boil and cook the chickpeas for 1 hour. Drain and set aside.

Preheat the oven to 450°F (230°C).

Wash the cauliflower and cut it into florets.

Arrange the cauliflower florets and chickpeas on a baking sheet.

Sprinkle with olive oil, chipotle chili pepper, ground cumin, ground coriander, salt and pepper.

Using your fingers, rub the veggies to make sure they’re evenly coated with olive oil and spices.

Cook in the oven for 30 minutes.

Meanwhile, prepare the tahini sauce. In a jar, mix together tahini, lemon juice, apple cider vinegar and maple syrup.

In a salad bowl, mix together the coleslaw preparation with the shredded red cabbage.

Prepare your tortillas as follow: display 3 tbs. of the BBQ chickpea and cauliflower mixture on the tortillas, add a layer of salad and season with tahini sauce.

To decorate, you can add small chunks of vegan cheese.

Enjoy!

 

vegan tortillas with coleslaw salad, roasted cauliflower and chickpeas with tahini sauce

 

vegan tortillas with coleslaw salad, roasted cauliflower and chickpeas with tahini sauce

 

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