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!
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.
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