Description
These Vegan Sheet Pan Chickpea Fajitas are packed with flavor from roasted veggies and chickpeas, making them an easy, healthy dinner option for any night. Versatile and colorful, they bring a satisfying meal to your table without fuss.
Ingredients
- Chickpeas (1 can, 15 oz)
- Yellow and Red Peppers (1 each)
- Red Onion (1)
- Zucchini (1 small)
- Olive Oil (3 tablespoons)
- Chili Powder (1 tablespoon)
- Cumin (1 tablespoon)
- Garlic Powder (1 teaspoon)
- Paprika (1 teaspoon)
- Dried Oregano (1 teaspoon)
- Kosher Salt and Fresh Cracked Pepper
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Toss chickpeas, red onion, yellow and red peppers on the baking sheet in a single layer.
- Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- Toss to coat the ingredients evenly with oil and spices.
- Bake for 12-14 minutes until vegetables begin to caramelize.
- Switch to broil for 1-3 minutes for extra char, watching carefully to prevent burning.
- Serve wrapped in tortillas with desired toppings.
Notes
Leftovers can be stored in an airtight container for up to three days in the refrigerator.
For extra crunch, dry chickpeas with a paper towel before roasting.
Feel free to mix in other veggies like mushrooms or corn for varied flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg