Chickpea Veggie Fajita Wraps

1. Roast chickpeas while cooking the veggies by placing drained and rinsed chickpeas on a baking sheet, drizzling with oil of choice, sprinkling with a generous pinch each of cumin, chili powder, and salt, and roasting at 400 degrees Fahrenheit for 15 to 20 minutes.

2. For the veggies, add sliced onion 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.

3. Cook the onion mixture for 5 minutes, then add sliced red cabbage and bell peppers.

4. Cook with the lid on for another 5 minutes, stirring occasionally, then add 1/4 cup corn and cook until peppers are crisp-tender.

5. Make the guacamole by mashing 1 avocado and mixing in juice of 1/2 lemon or lime, a generous dash each of salt, garlic powder, and pepper, 2 teaspoons finely chopped onion, 1/4 cup chopped tomato, and 1 teaspoon chopped cilantro or parsley.

6. Prepare the spicy tahini sauce by mixing 2 teaspoons tahini or 3 teaspoons hummus with 1/4 teaspoon each of kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce if desired, and about 2 teaspoons water, adding more water to thin if needed.

7. Assemble the fajita wraps by filling tortillas with the cooked veggies, roasted chickpeas, guacamole, and tahini sauce.

Tips

1. You can use whatever vegetables you have on hand for flexibility.

2. This recipe makes an easy and satisfying option for lunch or dinner.