Chickpea Veggie Fajita Wraps
Ingredients
Fajita vegetables
- 1.5 bell peppers
- 1 cup 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)
- water (about 2 tablespoons, add more to thin)
Roasted chickpeas
- 1/2 can chickpeas (drained, rinsed, and dried)
- oil (drizzle)
- cumin (generous pinch)
- chili powder (generous pinch)
- salt (generous pinch)
Preparation
Add onions to a large skillet with chili powder, kosher salt, garlic powder, oregano, cumin, black pepper, and oil, then cook for 5 minutes.
Add red cabbage and bell peppers, cover with a lid, and cook for another 5 minutes, stirring occasionally.
Add corn and cook until the peppers are crisp-tender.
Mash avocado with lemon or lime juice, salt, garlic powder, pepper, finely chopped onion, chopped tomato, and chopped cilantro or parsley to make guacamole.
Mix tahini or hummus with kosher salt, chili powder, lemon juice, hot sauce if using, and water to achieve desired consistency for the spicy tahini sauce.
Place drained and dried chickpeas on a baking sheet, drizzle with oil, sprinkle with cumin, chili powder, and salt, then roast at 400 degrees Fahrenheit for 15 to 20 minutes.
Assemble the fajita wraps by filling tortillas with the cooked vegetables, roasted chickpeas, guacamole, and tahini sauce.
Tips
You can use whatever vegetables you have on hand for the fajita filling.
