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Made with pantry staple ingredients, this chickpea fajita recipe comes together in just 30 minutes and all on one sheet tray. Packed with protein and fiber, chickpeas are the perfect vegetarian base for at-home fajitas!
save this recipe!Mexican food is one of my favorite cuisines. Whether it be tacos, guacamole, or a breakfast burrito, my year in Texas solidified my love of really solid Mexican cuisine.
So I wanted to create a really, like really, simple fajita recipe to get those same classic flavors on the table in under 30 minutes. And these chickpea fajitas are just that!
Reader rating
“These came out too good! I don’t think I can make veggie fajitas any other way from now on! So easy and delicious! Can’t wait to make this recipe again!” —Alfonso
grab these ingredients
I’m betting you already have most of what you need. Jump down to the recipe card for exact measurements.
- Chickpeas: Dried chickpeas that have been rehydrated work well too and have less sodium. If chickpeas aren’t your jam, black beans and pinto beans work too, but won’t be as crispy as oven-roasted chickpeas.
- Bell Peppers: Any color will work! Thinly slice them for that classic fajita presentation or dice them for kiddos.
- More Veggies: To bulk up the recipe, I like to pack it with zucchini, red onion, and mushrooms (but throw in any veggies you have on hand!).
- Spices: Make your own fajita spice blend by mixing chili powder, cumin, smoked paprika (not sweet), salt, garlic powder, and onion powder.
I ♥︎ Chickpeas
Chickpeas are a nutrient powerhouse and incredibly cheap, making for a great high-protein plant-based meal! There’s a reason I have so many chickpea recipes!
Bake unlined
In my testing, I’ve found that baking the fajitas on an unlined sheet tray resulted in the best crispy edges and charred flavor. It is a bit more clean up, so feel free to line your sheet tray to save on clean up time.
save on dishes
I often put all the veggies directly onto the sheet tray, drizzle with oil, and sprinkle with spices. Then toss with my hands right in the tray to not have to dirty a mixing bowl.
more ways to use fajita veggies
These vegan fajitas are great in tortillas, or you can make a double batch and use them in any of these recipes throughout the week! Even just as a quick lunch with rice or a salad. We love a dinner that doubles as great meal prep.
- Easy Bean and Cheese Tacos: These crispy tacos are the perfect base for adding chickpea fajitas to.
- Air Fryer Nachos: Bulk up your nachos with more protein and fiber from these fajita chickpeas.
- Vegan Burritos: These are vegan fajitas anyway, so save time and roll them up into a burrito!
Crispy Chickpea Fajitas With Veggies
Ingredients
- 2 15-oz cans chickpeas, 425 g cans
- 2 medium bell peppers, any color
- 2 large portobello mushrooms
- 1 medium zucchini
- ½ medium red onion
- ¼ cup olive oil, 60 mL
- 1 Tbsp chili powder
- 1 tsp each cumin and smoked paprika
- ½ tsp each salt, garlic powder, and onion powder
- 4 medium tortillas, warm in a skillet before serving
- To serve: guacamole, sour cream, cheese, cilantro
Instructions
- Dry Chickpeas: Preheat oven to 400°F (204°C). Drain 2 15-oz cans chickpeas then spread them onto a few layers of paper towels to dry while you prepare the rest.
- Prep Veggies: Cut 2 medium bell peppers and 2 large portobello mushrooms into strips. Cut 1 medium zucchini into bite-sized halfmoons. Cut ½ medium red onion into slices.
- Season: Transfer chickpeas onto half of a large unlined rimmed baking sheet. Add sliced veggies to the other half (keep chickpeas and veggies separate so that the chickpeas will get crispy). Drizzle everything evenly with ¼ cup olive oil and sprinkle on 1 Tbsp chili powder, 1 tsp each cumin and smoked paprika, and ½ tsp each salt, garlic powder, and onion powder. Toss to evenly coat.
- Bake: Bake for 20 to 25 minutes, or until veggies are tender and beginning to char at the edges.Turn oven to "broil" and continue cooking for 2 to 3 minutes, watching closely until edges are crispy and charred.
- Assemble: Spoon mixture onto tortillas and finish with your favorite fajitas toppings, like guacamole, sour cream, cotija or feta cheese, and cilantro!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
These came out too good! I don’t think I can make veggie fajitas any other way from now on! So easy and delicious! Can’t wait to make this recipe again!
Thrilled you loved it, thanks for the review!
Loved this recipe! It was absolutely delicious and I’ll definitely make it again!
Happy you enjoyed it, thanks for cooking with us!
The Crispy Chickpea Fajitas with veggies was fabulous! Instead of a tortilla, I put all the veggies with the crunchy chickpeas in a bowl over a roasted sweet potato and a baked chicken thigh. I used sour cream instead of cheese and added a bit of Taco Sauce. The seasoning mixture was delicious!!! Great job Sarah!
So happy you loved it, happy eating!
Thank you for such a great recipe. I added A jalapeño pepper for extra spice and served this with lime cilantro rice! Easy and fast..just mouthwatering!
Delish! Added a jalapeño pepper..like spice. It was fast and easy! I served it with lime/ cilantro rice. Thank you!
So glad it turned out so well, the added jalapeño sounds delicious!
Loved it! Great flavors. Will be making it again.
Big smiles over here, thanks for trying it!
I’m making this in a few days. Do you think I could make it without adding the 1/4 cup olive oil?
The oil helps the chickpeas and veggies to get nice and crispy, but you could reduce it if you’re looking to reduce calories. It might just not get quite as crispy!
Hi Sarah,
I can’t wait to make so many of your recipes! For the chickpea fajitas, the cheeses you recommend are cotija or feta. Is this for a health or a taste reason? Just asking because we love cheddar on southwestern food.
Thank you so much for your wonderful recipes!
Just for taste reasons! Cheddar would be delicious too!
This was so delicious and easy to make! I ate it with cilantro lime rice. Definitely a keeper.
Love hearing this, thanks so much Carrie!