Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.