CHICKPEA SALAD TACOS with ROASTED CAULIFLOWER

Chickpea Salad Ingredients:
2 Cups / 1 can (540ml Can) Cooked Chickpeas
1 medium Ripe Avocado (246g approx. by weight including the seed)
80g / 3/4 cup Grated Carrots
65g / 1/2 cup Red onion - finely chopped
20g / 2 Tablespoon Jalapeno Pepper - finely chopped
12g / 1/4 cup Cilantro (Coriander leaves) - finely chopped
3 Tablespoon Plant-based Mayonnaise
Lime OR Lemon Juice to taste (I have added 1+1/2 Tablespoon of lime juice)
Salt to taste (I have added 3/4 Teaspoon of pink Himalayan salt)
1/2 Teaspoon Ground Black Pepper OR to taste

👉 METHOD:
Drain well 1 can of cooked chickpeas or 2 cups of home cooked chickpeas. Transfer the chickpeas to a bowl and lightly mash most of it with a potato masher or a fork. Add the avocado and light mash it as well but do leave some chunky pieces. DO NOT MASH IT TO A PASTE.