This is the perfect vegetarian alternative to your usual homemade fajita recipe!
Keyword: chickpea, fajitas
2canschickpeasdrained and rinsed
2bell peppers (colors of your choice)sliced
Tortillas and desired toppings
Preheat the oven to 400 degrees.
Drain the cans of chickpeas and rinse them under the sink inside a colander.
Spread on a paper towel and pat them dry. Some skins may fall off, that's okay! Just remove the skins that detached.
Transfer the chickpeas to a sheet pan. Drizzle on 1 tsp of olive oil and 1/4 tsp of salt. Mix to combine.
Roast in the oven for 25 minutes.
Before the chickpeas are finished, cook the vegetables. Heat up the other 1 tsp of olive oil in a cast-iron skillet over medium heat.
Add in the sliced bell peppers and onions and sprinkle in the paprika, chili powder, garlic powder, cumin, and the other 1/4 tsp of salt. Mix to combine.
Cook in the skillet for five minutes, stirring occassionally.
Serve each fajita with a scoop of the roasted chickpeas, some peppers and onions, and any other desired toppings in your tortillas. My preferred toppings of choice are taco sauce, avocado slices, and cilantro.
Calories reflect 1 serving, which is for 2 fajitas (including two soft flour taco tortillas).