Two Peas and Their Pod

Roasted Chickpea Fajitas

I don’t make New Year’s Resolutions, but healthy eating is always a goal of mine. I figure if I eat healthy most of the time and exercise daily then I can eat as many cookies as I want..ha! Just kidding-sort of:)  I did go a little cookie crazy during December, so I am trying to refocus. I am excited to share with you one of my new favorite healthy recipes-Roasted Chickpea Fajitas. I love snacking on roasted chickpeas, so I knew I would love them in fajitas.

I seasoned the chickpeas with lime juice and fajita spices and roasted them in the oven for 30 minutes. I wanted to crisp them up before adding them to the onion, peppers, and mushrooms. When the chickpeas were done roasting, I stirred them into the sizzling vegetables and added fresh cilantro. When Josh got home from work he asked what was cooking-our house smelled amazing thanks to me:) I told him chickpea fajitas. He thought I said chicken and asked if I was going to start eating meat in 2012. I said no meat for me, we are having CHICKPEA fajitas. He looked intrigued.

I set the table and put out some toppings to garnish the fajitas-diced tomatoes, avocado slices, plain Greek yogurt, and lime wedges. You can also add salsa, cheese, or sour cream. Use whatever toppings you like. We filled our flour tortillas with the roasted chickpea and vegetable mixture and added on our toppings. I waited to take a bite because I wanted to watch Josh’s reaction as he tasted the fajitas. He loved it! Honestly, I don’t know how he even tasted the fajita because he ate it so fast:) He made another one before I even had a bite of mine. Guys:)

I am so glad Josh liked my Roasted Chickpea Fajitas. They will be making a regular appearance at our dinner table. The fajitas are fresh, full of flavor, and good for you too. The roasted chickpeas add a nice crunch to the spicy vegetables. These vegetarian fajitas are one of my new favorite meals. Give them a try-I think you will like them too:)

If you are looking for more healthy recipes, check out our 50 Healthy Recipes to Kick Off 2012 post.

Roasted Chickpea Fajitas

Yield: Serves 4-6

Cook Time: 35-40 minutes

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.


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


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.

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112 Responses to “Roasted Chickpea Fajitas”

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  3. Courtney — January 22, 2012 @ 4:50 pm

    This looks so incredible!! I could easily gobble up 3! This pregnancy is full of veggies! All I can handle.

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  6. Shraddha — January 30, 2012 @ 1:13 pm

    I made this for a 70 ppl party along with your Sweet Potato Tostada. I also made Blackbean/Corn/Avocado salad I found on

    People loved it thoroughly. Thank you for this recipe.

  7. Two Peas — January 30, 2012 @ 10:18 pm

    So glad everyone liked the fajitas!

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  9. Theresa — February 22, 2012 @ 6:22 pm

    I just made these for dinner and they were DELICIOUS!! Will definitely add this to my recipe collection.

  10. Two Peas — February 22, 2012 @ 9:01 pm

    Glad you liked the chickpea fajitas!

  11. Karen — February 24, 2012 @ 9:05 pm

    This is one of the best recipes I have made lately. We’ve already made it a bunch of times. Winner! We ran out of tortillas last time, so I put some of the leftovers in an omelette and it was awesome. I blogged about it here:

  12. I love what happens to chick peas when they are roasted. I have all these ingredients in my pantry. Can’t wait to try this!

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  15. Csouth — March 16, 2012 @ 11:25 am

    I made these last night and they were delicious. The chickpeas are amazing on their own, too.

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  19. Ash — May 6, 2012 @ 7:28 pm

    So excited to try this. I never ate a chickpea till coming to this site !Thanks for sharing

  20. April — May 7, 2012 @ 1:49 pm

    These look good

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  24. Jennifer — October 10, 2012 @ 10:00 am

    Just reading this recipe makes my mouth water…… Thank you! I am going to try this

  25. Pingback: Long-Distance Cooking Dates: Vegetable and Roasted and Chickpea Fajitas | Piebelly

  26. AR-Texas — January 19, 2013 @ 12:56 am

    Fajita IS beef and only beef…a cut of meat. Misuse of the word. Fajitas doesn’t mean vegetables tossed together. This is a chick pea stir fry.

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