2 cans no salt added chickpeas, drained and rinsed
1 head cauliflower, cut into florets
3 Tbsp olive oil
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¾ tsp salt
½ tsp black pepper
¼ tsp cayenne
10 (6-inch) flour tortillas
Guacamole:
2 ripe avocados
¼ cup cilantro, chopped
¼ cup onion, finely diced
½ tsp garlic salt
¼ tsp black pepper
Instructions
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or mist with nonstick cooking spray and set aside.
Combine zucchini, onion, chickpeas, and cauliflower in a large bowl and drizzle with olive oil; toss well. Sprinkle with cumin, chili powder, garlic powder, salt, pepper, and cayenne; toss well. Spread vegetable mixture on the baking sheets in a single layer and roast for 20 minutes; tossing once half way through.
Meanwhile, mash avocados in a small bowl. Mix in the remaining guacamole ingredients.
Serve vegetable mixture in tortillas and top with guacamole