2In a medium bowl, whisk together the vinegar, mustard, honey and olive oil. Add the chopped cabbage and carrots and toss to coat. Cover and refrigerate.
3In a small bowl, mix together the cumin, paprika, garlic powder, onion powder, salt, sugar, and pepper.
4Toss the chickpeas and cauliflower in olive oil, and spread onto a baking sheet. Sprinkle with BBQ seasoning, ensuring an even coat over the chickpeas and cauliflower. Bake for 25 minutes, flipping once.
5Warm the corn tortillas and add about 1/4 cup of cauliflower and chickpeas each. Top with slaw and enjoy!