Easy Chickpea Vegetable Fajita Wraps
Ingredients
Vegetable filling
- 1.5 bell peppers, sliced
- 1 cup red cabbage, sliced
- 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
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash salt
- generous dash garlic powder
- generous dash black 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 (plus more as needed)
Roasted chickpeas
- 1/2 can chickpeas, drained, rinsed, and dried
- oil, for drizzling
- generous pinch cumin
- generous pinch chili powder
- generous pinch salt
Preparation
Roasted chickpeas
Preheat oven to 400 degrees Fahrenheit.
Place chickpeas on a baking sheet and drizzle with oil. Toss to coat.
Sprinkle with cumin, chili powder, and salt. Toss again.
Roast for 15 to 20 minutes.
Vegetable filling
Heat oil in a large skillet over medium heat.
Add onions, chili powder, kosher salt, garlic powder, oregano, cumin, and black pepper. Cook for 5 minutes.
Add red cabbage and bell peppers. Cover and cook for 5 minutes, stirring occasionally.
Add corn and cook until peppers are crisp-tender.
Guacamole
Mash avocado with lemon or lime juice, salt, garlic powder, and black pepper.
Stir in onion, tomato, and cilantro.
Tahini sauce
Whisk tahini, kosher salt, chili powder, lemon juice, hot sauce (if using), and water until smooth.
Add more water if needed to reach desired consistency.
Assembly
Warm tortillas.
Fill each tortilla with the vegetable mixture, roasted chickpeas, guacamole, and tahini sauce.
Roll up and serve.
Tips
Use any vegetables you have on hand.
