Rainbow Veggie Chickpea Fajitas (Print Version)

Colorful roasted vegetables and chickpeas with fajita spices, topped with creamy guacamole yogurt sauce.

# What You’ll Need:

→ Vegetables and Chickpeas

01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 large red onion, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup cherry tomatoes, halved
07 - 1 can (15 ounces) chickpeas, drained and rinsed
08 - 2 tablespoons olive oil

→ Fajita Seasoning

09 - 1.5 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground cumin
12 - 0.5 teaspoon garlic powder
13 - 0.5 teaspoon onion powder
14 - 0.25 teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt
16 - 0.5 teaspoon black pepper

→ Guacamole Yogurt Drizzle

17 - 1 ripe avocado
18 - 0.5 cup plain Greek yogurt or dairy-free alternative
19 - Juice of 1 lime
20 - 1 small garlic clove, minced
21 - 2 tablespoons fresh cilantro, chopped
22 - 0.25 teaspoon salt

→ To Serve

23 - 8 small flour or corn tortillas, gluten-free if needed
24 - 0.5 cup fresh cilantro leaves
25 - 1 lime, cut into wedges

# How to Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or foil.
02 - In a large mixing bowl, combine sliced bell peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil. Add all fajita seasoning ingredients and toss until evenly coated.
03 - Spread the seasoned vegetable mixture in an even, single layer across the prepared sheet pan.
04 - Place in preheated oven and roast for 22 to 25 minutes, stirring halfway through cooking, until vegetables are tender and beginning to caramelize at the edges.
05 - While vegetables roast, mash the avocado in a small bowl until creamy. Fold in Greek yogurt, lime juice, minced garlic, fresh cilantro, and salt. Stir until smooth and well combined.
06 - Heat tortillas according to package directions until warm and pliable.
07 - Place warm tortillas on serving plates. Fill each tortilla with roasted vegetable and chickpea mixture. Generously drizzle with prepared guacamole yogurt sauce. Garnish with fresh cilantro leaves and additional lime juice if desired.

# Additional Tips::

01 -
  • One pan means minimal cleanup, and your kitchen doesn't smell like a grease fire.
  • The guacamole yogurt drizzle is creamy and tangy in a way that makes you feel fancy without actually trying hard.
  • You can swap vegetables around based on what's in your crisper drawer, so it never feels repetitive.
02 -
  • If you skip rinsing and patting dry the chickpeas, they'll steam instead of roast, and you'll lose that crucial crispy texture that makes them satisfying.
  • The avocado oxidizes quickly, so make that drizzle just before serving or squeeze extra lime juice over it to keep it from turning that sad brown color.
03 -
  • Cut your vegetables slightly thicker than you think you need to because they shrink more than expected as they roast, and thicker pieces are less likely to burn.
  • Keep that guac yogurt drizzle until the very last second, and if you're making this for guests, assemble the fajitas right in front of them so the tortillas stay warm and the toppings don't get soggy.
Go Back