Roasted Chickpea Fajitas

Name: Roasted Chickpea Fajitas
Yield: 1 serving
Ingredients: To make the Roasted Chickpeas:; 2 teaspoons chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 1/2 teaspoon ground cumin; 1 teaspoon sea salt; 1 tablespoon fresh lime juice; 2 tablespoons water; 1 15 oz. can of chickpeas, drained and rinsed; For the Fajitas:; 1 tablespoon olive oil; 1 onion; 1 clove garlic; 3 bell peppers; 8 ounces sliced mushrooms; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon oregano; salt and pepper; Juice of 1 large lime; 1/3 cup chopped cilantro; For serving:; flour tortillas; diced tomatoes; avocado slices; plain greek yogurt; Lime wedges

User Reviews

4.5

6 reviews

Excellent

Course
Main Course
Cuisine
Vegetarian, Vegan

Roasted Chickpea Fajitas

Iris Warren

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Onion, peppers, and mushrooms are sautéed and served with spicy roasted chickpeas to create these healthy and delicious vegetarian fajitas. Garnish with diced tomatoes, avocado slices, and a dollop of Greek yogurt, if desired.

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Ingredients

To make the Roasted Chickpeas:
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 15 oz. can of chickpeas, drained and rinsed
For the Fajitas:
1 tablespoon olive oil
1 onion sliced
1 clove garlic minced
3 bell peppers any color, sliced (I used yellow, green, and orange)
8 ounces sliced mushrooms
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
salt and pepper to taste
Juice of 1 large lime
1/3 cup chopped cilantro
For serving:
flour tortillas
diced tomatoes
avocado slices
plain greek yogurt I used Chobani or sour cream
Lime wedges

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Instructions

1. To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
2. While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes.
3. In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over vegetables and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh cilantro.
4. Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with tomatoes, avocado slices, and Greek yogurt. Roll up tortillas, and serve immediately.