ROASTED CAULIFLOWER AND GARBANZO BEANS IN PAPADUM TACOS! 

It's time to experiment! 

All times are right times for experimenting something new with the usual ingredients! And what more could you want when the experiments turn out to be healthy and delicious! This cauliflower and chickpea recipe is exactly what we're talking about here!

With Pride of India's Indian Whole White Garbanzo Beans and Papadum Lentil Crisps, we bring you these homemade tacos that would make your day!      

WHAT YOU NEED

• 1 1/2 cups of Pride of India Garbanzo Beans, drained and rinsed 

• 1 small cauliflower cut into bite-size pieces

• 2 tbsp Pride of India Organic Red Chili Ground, 1 tsp Pride of India Organic Cumin Seed Ground, and 1/4 tsp Pride of India Organic Garlic Ground  

• 1 tsp Pride of India Himalayan Pink Salt     

• 1 tbsp lime juice

• 1 tbsp oil

• Pride of India Papadum Lentil Crisps

• 1 jalapeño sliced

• 1 avocado chopped 

HOW TO MAKE 

• Mix chili powder, garlic powder, cumin, pink salt, lime juice, oil, and water in a bowl. Add the chickpeas and cauliflower to the mixture and cover them with it. 

• Place them in a greased baking tray and roast them for 30-35 mins until chickpeas and cauliflower are crispy and roasted. 

• Now to make papadum tacos, heat a non-stick pan and roast the papadum each side till it becomes tender. Lightly wrap around a thick rolling pin to get the shape of taco shells and they're ready. 

• Add the garbanzo beans and cauliflower mixture to the tacos and top it with chopped jalapenos and avocados. 

Your healthy taco dish is ready! Pair it with sauces or salsa and add to the relishing taste!