Roasted Chickpea Fajitas

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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

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.

4.5 from 2 votes


  • 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. 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. 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. 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. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Can’t wait to try this! I’m also a huge fan of roasted chickpeas and I’m sure they taste great in fajitas. Strange how I never noticed you were a vegetarian before. I’m not vegetarian but I really enjoy eating meat-free most of the time.

  2. I love this idea, Maria. I’m a meat eater (and so is Peter) but we are intending on making a better effort of eating much less meat this year. This looks like a delicious dinner or lunch idea. I adore chickpeas–they’re my favorite legume. Great recipe! Thank you for sharing it with us.

  3. It’s all about balance for me. This is a great way to balance all the cookies that I eat. I love great meatless meals like this. When they have this much flavor, it’s much easier to talk my husband into it too!

  4. What a great idea, roasting the chickpeas first before mixing it with all the other ingredients. Looks so good, I don’t think anyone would miss the meat.

  5. This looks great. I always get stuck in a rut and end up cooking the same thing. Often my food tastes good but looks terrible! This is really inspirational as it look lovely and has lots of different textures. Thanks!

  6. This reminds me of the first time I made sweet potato and black bean burritos. My husband asked, “what’s the meat?” none. “what’s the cheese?” none. Turned out to be one of his favorite dinners ever! I know he’d love these too, as we are both chickpea fiends!

  7. I wholeheartedly agree with your healthy eating viewpoint! that’s how I try to live also. 🙂

    these fajitas sound delicious! I’m always looking for fun, meat-free versions of my favorite entrees. A definite need to try!

  8. I usually just make veggie fajitas for myself and chicken for the rest of the family but maybe, just maybe my super meat-eater of a husband will go for these. I haven’t been a fan of the chickpea in anything but hummus until recently but hopefully since they’re crisp in this recipe, we’ll love them!

  9. I made your honey roasted chickpeas a few weeks ago, and it set off a storm of chickpea snacking here. I roasted them with Adobo seasoning too, and my family inhaled them! They even eat them out of the can, as I am skinning them. Who knew that one of “mom’s wierd foods” could turn out to be…good?? I am going to make these fajitas this weekend while the going is still good. Can’t beat .67 a can and healthy too!
    I’m just curious, with your vegetarian cooking, have you ever used any Penzey’s Spices, or their blends? I’m thinking their fajita seasoning would be perfect on this. They have alot of delicious salt free blends that makes eating sometimes bland healthier things better!

  10. These look delicious! I only recently discovered your blog and I have really been enjoying going through the archives and have been bookmarking recipes like crazy! I couldn’t put my finger on it exactly, but I just kept thinking, “Man this couple cooks the kind of food I like to eat.” Reading this post when you said you don’t eat meat, it clicked! I’m not strictly vegetarian, but I do tend towards vegetarian and I love cooking with veggies and baking all kinds of sweets — and those tend to be the kind of recipes you post! So keep up the good work, you’re my new favorite blog 🙂

  11. I made these last night for dinner. They were fabulous! Thanks for posting the recipe. My husband has asked that they be a regular on the dinner table.

  12. This is such a great idea! I would never have put chickpeas in a Mexican meal but it’s brilliant! Randy LOVES fajitas and I’ve never made them at home. Thanks for the inspiration!

  13. Loved this recipe. Will become a go to dinner for weekdays. A little filling goes a long way and reheats well next day. The yoghurt made up for cheese and the mushrooms sub for meat in my view. I also added some sweet corn to counter the lime. Am trying to go meatless more often and this will definitely be on the menu again!

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