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Crispy Chickpea Fajitas With Veggies

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Crispy Chickpea Fajitas With Veggies are a colorful and satisfying plant-based meal featuring smoky roasted chickpeas, tender bell peppers, and sweet onions. Wrapped in warm tortillas and topped with fresh garnishes, these fajitas are perfect for easy weeknight dinners and meal prep.

Ingredients

  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 bell peppers (mixed colors), sliced
  • 1 large red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 8 small flour or corn tortillas
  • Fresh cilantro
  • Lime wedges
  • Sliced avocado
  • Salsa
  • Vegan sour cream or Greek yogurt (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Pat the chickpeas dry with paper towels.
  3. In a bowl, toss the chickpeas with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
  4. In a separate bowl, toss the bell peppers and onion with olive oil, chili powder, cumin, and salt.
  5. Spread the chickpeas and vegetables evenly on the prepared baking sheet.
  6. Roast for 25–30 minutes, stirring halfway through cooking.
  7. Continue roasting until the chickpeas are crispy and the vegetables are tender with lightly charred edges.
  8. Warm the tortillas in a skillet or microwave.
  9. Fill each tortilla with the roasted chickpeas and vegetables.
  10. Top with cilantro, avocado, salsa, and a squeeze of fresh lime juice.
  11. Add vegan sour cream or Greek yogurt if desired and serve immediately.

Notes

  • Dry the chickpeas thoroughly before roasting for maximum crispness.
  • Add mushrooms, zucchini, corn, or black beans for extra flavor and variety.
  • Serve over rice, quinoa, or cauliflower rice for a fajita bowl version.
  • Store the roasted chickpeas and vegetables separately in the refrigerator for up to 4 days.
  • Reheat in an oven or air fryer to help restore crisp texture.
  • Use vegan toppings and tortillas to keep the recipe fully plant-based.

Nutrition

Find it online: https://thefamilycooking.com/crispy-chickpea-fajitas-with-veggies/