Chickpea Lettuce Tacos

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Servings: 4 Prep: 15 min Cook: 15 min Low Carb Pescetarian Vegan Vegetarian Homestyle Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Red Bell Pepper, Yellow Bell Pepper, Cauliflower, Butter Lettuce, Extra Virgin Olive Oil, Lime, Salsa

Ingredients

parchment paper ⚠

1 small red bell pepper ⚠

1 small yellow bell pepper ⚠

1 yellow onion

½ head cauliflower ⚠

1 head butter lettuce ⚠

15 ounces cooked chickpeas

1 tablespoon extra virgin olive oil ⚠

2 tablespoons taco seasoning

1 avocado

½ lime ⚠

salsa, for serving ⚠

Instructions

1. Preheat oven to 400F. Line two baking sheets with baking parchment.

2. Deseed and slice bell peppers. Peel and dice onion. Separate cauliflower into florets and cut into bite-sized pieces. Separate lettuce leaves. Drain and rinse chickpeas.

3. Place cauliflower, bell peppers, onion, and chickpeas into a large bowl.

4. Drizzle with olive oil and sprinkle on taco seasoning. Mix well to combine and pour onto lined baking sheets.

5. Place the trays in oven and bake for 18 minutes, until the cauliflower edges start to brown a little.

6. While the cauliflower is cooking, peel, pit, and dice avocado. Squeeze lime juice over the top to keep it from browning. Place lettuce leaves on serving platter.

7. Remove taco filling from the oven. Divide equally among lettuce leaves and garnish with the avocado and salsa. Serve immediately.