Chickpea Veggie Fajita Wraps

Slice 1.5 bell peppers, 1 cup sliced red cabbage, and 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, then add red cabbage and bell peppers.

Cook for another 5 minutes with lid on, stirring occasionally.

Add 1/4 cup corn and cook just until peppers are crisp-tender.

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 to make guacamole.

For spicy tahini sauce, combine 2 tablespoons tahini or 3 tablespoons hummus, 1/4 teaspoon kosher salt, 1/4 teaspoon chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 tablespoons water, adding more water to thin if desired.

While veggies cook, roast chickpeas: place 1/2 can drained, rinsed and dried chickpeas on a baking sheet, drizzle with oil, toss, sprinkle with a generous pinch of cumin, chili powder, and salt, toss again, and roast at 400 degrees Fahrenheit for 15 to 20 minutes.