Chickpea Veggie Fajita Wraps
Ingredients
Veggies
- 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
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- salt (generous dash)
- garlic powder
- pepper
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro or parsley
Spicy tahini sauce
- 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)
- 2 tablespoons water
Chickpeas
- 1/2 can drained and rinsed chickpeas
- oil (drizzle)
- cumin (generous pinch)
- chili powder
- salt
Preparation
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 red cabbage and bell peppers. Cook for another 5 minutes with lid on, stirring occasionally.
Add 1/4 cup corn and cook 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.
Mix 2 tablespoons tahini or 3 tablespoons hummus with 1/4 teaspoon each of kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 tablespoons water to make spicy tahini sauce. Add another tablespoon of water to thin if desired.
Place 1/2 can drained, rinsed, and dried chickpeas 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.