Chickpea Veggie Fajita Taco Wraps

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 the 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, and pepper, 2 tablespoons finely chopped onion, 1/4 cup chopped tomato, and 1 tablespoon chopped cilantro or parsley.

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, adding more water to thin if desired.

Place 1/2 can drained, rinsed, and dried chickpeas on a baking sheet.

Drizzle with oil of choice and toss.

Sprinkle with a generous pinch of cumin, chili powder, and salt, then toss again.

Roast at 400 degrees Fahrenheit for 15 to 20 minutes.

Assemble the taco wraps by combining the roasted chickpeas, sautéed vegetables, guacamole, and spicy tahini sauce in tortillas or wraps.