Who needs chicken when you can make our Chickpea Fajitas? Tender, hearty, and with a hint of crunch, baked chickpeas lend appealing nuttiness and a protein boost to this plant-powered take on classic fajitas. Strips of bright bell peppers, zucchini and red onion add a vitamin-loaded burst of colour to this easy, satisfying dish served on Silver Hills Bakery's sprouted tortillas.
1can (398 ml / 14 fl oz)chickpeas, drained and rinsed
1mediumgreen bell pepper, cut into thin strips
1mediumred bell pepper, cut into thin strips
1mediumyellow pepper, cut into thin strips
1smallzucchini, cut into thin strips
1mediumred onion, cut into thin strips
1Tbspoil
½Tbspchili powder
¼tspdried oregano
½tspsmoked paprika
to tastesalt and pepper
Instructions
Preheat your oven to 400°F.
Combine all ingredients in a large bowl and toss until vegetables are evenly coated. Spread in a single layer on a baking sheet fitted with parchment, and bake chickpea fajita filling until vegetables are cooked to desired tenderness, about 15 to 20 minutes. Toss halfway so they cook evenly.
Serve with warmed tortillas and your favourite toppings.
Tips
Add your favourite toppings when serving (cilantro, salsa, vegan sour cream, avocado)