Roasted Chickpea Fajitas
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Two Peas & Their Pod · by Maria Lichty★ 4.5 (2)

Roasted Chickpea Fajitas

NUTRITION · PER SERVING—
CAL 27%·PRO 42%
CARBS 83G62% OF CAL
15G FIBER52G OTHER16G TOTAL SUGAR
FAT 15G26% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced roasted chickpeas paired with sautéed peppers, onions, and mushrooms, served in tortillas with fresh toppings like avocado and tomatoes. A flavorful vegetarian take on fajitas.

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Nutrition & ingredients

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
PREP
—
SODIUM
1005MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.