Easy and Satisfying Chickpea Fajita Wraps
Ingredients
- 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
- 2 teaspoons oil
- 1/4 cup corn
- 1/2 can chickpeas
- oil for roasting
- cumin for roasting
- chili powder for roasting
- salt for roasting
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- garlic powder
- pepper
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro or parsley
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 (add more to thin)
Preparation
Add onions to a large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper, and a couple teaspoons 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 just until peppers are crisp-tender.
Mash 1 avocado for guacamole, then add 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.
For spicy tahini sauce, mix 2 tablespoons tahini or 3 tablespoons hummus with 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 tablespoons water; add another tablespoon water to thin if desired.
Roast chickpeas: Drain and rinse 1/2 can chickpeas, place on a baking sheet, drizzle with oil, sprinkle with a generous pinch of cumin, chili powder, and salt, then toss and roast at 400 degrees Fahrenheit for 15 to 20 minutes.
