Chickpea Fajitas
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12 Ingredients
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40 min total
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Serves 4
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Easy
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Mexican
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Crisp roasted chickpea fajitas: smoky chickpeas piled into charred tortillas with guacamole, quick-pickled salsa and harissa cream. A vibrant vegetarian feast.
Spiced chickpeas roasted until crisp, then piled into charred tortillas with smashed avocado, a quick-pickled salsa and harissa cream: these meat-free fajitas have plenty going on. They're fresh, bright and good fun to build at the table. Everyone gets to load their own, which is half the appeal.
Jump to recipe
Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 400g Chickpeas
- 1 tblsp Olive Oil
- pinch Paprika
- 2 small cut chunks Tomatoes
- 1 finely sliced Red Onions
- 2 tsp Red Wine Vinegar
- 1 Avocado
- Chopped Lime
- 100g Sour Cream
- 2 tsp Harissa Spice
- 4 Corn Tortillas
- to serve Coriander
Tags:
Vegetarian
Preparation
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain and pat the chickpeas dry, tip onto the tray, add the oil and paprika, toss to coat, then roast for 20-25 minutes until browned and crisp, shaking halfway.
- Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Mash the avocado in another bowl, leaving some chunks, then stir in the lime juice and season well. Mix the soured cream with the harissa and set aside.
- Heat a griddle pan until nearly smoking and char the tortillas one at a time on each side.
- Put everything on the table and build the fajitas: spread a little harissa cream over a tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, and serve with lime wedges for squeezing.
Tips from the ZestyPlate Kitchen
- Dry the chickpeas thoroughly before roasting, or they'll steam instead of crisping.
- While the chickpeas roast, pickle the onion and tomato so you have a zingy salsa ready to go.
- Char the tortillas in a dry, hot pan for a smoky edge.
- Lay everything out and let people build their own. It's more fun and you can tailor each one.
Frequently Asked Questions
Pat them very dry, spread them out so they aren't crowded, and roast until browned, shaking the tray halfway through.
Yes. Swap the soured cream for a plant-based version or cashew cream and the whole thing is vegan.
Grilled peppers, sweetcorn, shredded lettuce or a little cheese all work well here.
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