Chickpea Veggie Fajita Wraps
Ingredients
- 1.5 bell peppers
- 1 cup sliced red cabbage
- 1/2 medium onion
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- oil (a couple teaspoons)
- 1/4 cup corn
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- generous dash of garlic powder
- generous dash of pepper
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro or parsley
- 2 tablespoons tahini or 3 tablespoons hummus
- 1/4 teaspoon kosher salt (for sauce)
- 1/4 teaspoon chili powder (for sauce)
- juice of 1 lemon
- 1 teaspoon hot sauce (optional)
- 2 tablespoons water
- 1/2 can drained and rinsed chickpeas
- oil (for chickpeas)
- generous pinch of cumin
- generous pinch of chili powder
- generous pinch of salt
Preparation
Slice 1.5 bell peppers, prepare 1 cup sliced red cabbage, and chop 1/2 medium onion.
Add onions to a large skillet with 1 teaspoon each of chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper, and a couple teaspoons of oil. Cook for 5 minutes.
Add the red cabbage and bell peppers. Cook for another 5 minutes with the lid on, stirring occasionally.
Add 1/4 cup corn and cook until peppers are crisp-tender.
For guacamole: Mash 1 avocado and mix with juice of 1/2 lemon or lime, a generous dash of salt, garlic powder, pepper, 2 tablespoons finely chopped onion, 1/4 cup chopped tomato, and 1 tablespoon chopped cilantro or parsley.
For spicy tahini sauce: Combine 2 tablespoons tahini (or 3 tablespoons hummus), 1/4 teaspoon each of kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 tablespoons water. Add more water to thin if desired.
Roast the chickpeas: Drain and rinse 1/2 can of chickpeas, place on a baking sheet, drizzle with oil, sprinkle with a generous pinch of cumin, chili powder, and salt. Toss and roast at 400 degrees Fahrenheit for 15 to 20 minutes.
