Chickpea Veggie Fajita Wraps
Ingredients
Fajita veggies
- 1.5 bell peppers, sliced
- 1 cup red cabbage, sliced
- 1/2 medium onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- a couple teaspoons oil
- 1/4 cup corn
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash kosher salt
- garlic powder
- black pepper
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro (or substitute parsley)
Spicy tahini sauce
- 2 tablespoons tahini (or substitute 3 tablespoons hummus)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce (optional)
- about 2 tablespoons water (plus more as needed)
Roasted chickpeas
- 1/2 can (about 1 cup) chickpeas, drained, rinsed, and dried
- oil, for drizzling
- generous pinch cumin
- generous pinch chili powder
- generous pinch salt
For serving
- tortillas
Preparation
Preheat oven to 400 degrees Fahrenheit
Place chickpeas on a baking sheet, drizzle with oil, and toss to coat
Sprinkle with cumin, chili powder, and salt, then toss again
Roast chickpeas for 15 to 20 minutes until crispy
Heat oil and spices in a large skillet over medium heat
Add sliced onions and cook for 5 minutes
Add red cabbage and bell peppers, cover, and cook for 5 minutes while stirring occasionally
Add corn and cook until peppers are crisp-tender
Mash avocado with lemon or lime juice, salt, garlic powder, and black pepper in a bowl
Stir in chopped onion, tomato, and cilantro to make guacamole
Whisk tahini, salt, chili powder, lemon juice, hot sauce (if using), and water until smooth, adding more water if needed
Warm tortillas
Assemble wraps by placing roasted chickpeas, sautéed veggies, guacamole, and tahini sauce on tortillas and rolling them up
Tips
You can substitute any vegetables you have on hand
