Description
These Vegan Sheet Pan Chickpea Fajitas are a colorful medley of peppers, onions, and chickpeas, roasted to perfection in 30 minutes. Ideal for a quick weeknight dinner, this recipe combines irresistible flavors and vibrant vegetables without hassle, making it a great choice for families and friends.
Ingredients
Scale
- 1 can chickpeas (15 oz.), drained
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Kosher salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 400°F and prepare a baking sheet with parchment paper.
- Combine chickpeas, sliced onion, yellow and red peppers, and zucchini in a single layer on the baking sheet.
- Drizzle with olive oil and sprinkle with spices, salt, and pepper.
- Toss to coat the chickpeas and veggies evenly with oil and spices.
- Bake for 12-14 minutes, then broil for 1-3 minutes for a charred finish.
- Serve the fajitas on warm tortillas with your choice of toppings.
Notes
For crispy chickpeas, make sure to dry them well after draining.
Experiment with additional toppings like avocado, fresh salsa, or dairy-free sour cream.
Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg