Rainbow Veggie Chickpea Fajitas (Print-Friendly)

Roasted colorful vegetables and chickpeas with a creamy guacamole yogurt drizzle and fresh herbs.

# What You'll Need:

→ Vegetables & Chickpeas

01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 large red onion, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup cherry tomatoes, halved
07 - 1 can (15 oz) chickpeas, drained and rinsed
08 - 2 tablespoons olive oil

→ Fajita Seasoning

09 - 1 1/2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon cayenne pepper, optional
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper

→ Guacamole Yogurt Drizzle

17 - 1 ripe avocado
18 - 1/2 cup plain Greek yogurt or dairy-free alternative
19 - Juice of 1 lime
20 - 1 small garlic clove, minced
21 - 2 tablespoons fresh cilantro, chopped
22 - 1/4 teaspoon salt

→ For Serving

23 - 8 small flour or corn tortillas, gluten-free if needed
24 - 1/2 cup fresh cilantro leaves
25 - 1 lime, cut into wedges

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss the sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil and all fajita seasoning ingredients until evenly coated.
03 - Spread the seasoned vegetable and chickpea mixture in an even layer on the prepared sheet pan.
04 - Roast for 22 to 25 minutes, stirring halfway through cooking, until vegetables are tender and beginning to caramelize.
05 - While vegetables roast, mash the avocado in a small bowl. Stir in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until smooth and creamy.
06 - Warm tortillas according to package instructions.
07 - Fill each tortilla with roasted vegetables and chickpeas. Drizzle generously with guacamole yogurt sauce. Top with fresh cilantro and an extra squeeze of lime if desired.

# Expert Advice:

01 -
  • One pan, zero fuss: Everything roasts together while you have time to breathe or set the table.
  • Actually tastes like indulgence: The guac yogurt drizzle feels fancy but takes about the time it takes to open an avocado.
  • Works with whatever you have: Swap any vegetable and the fajita seasoning keeps it feeling intentional, not improvised.
  • High fiber, genuinely filling: Chickpeas make this satisfying enough that you don't need meat to feel like dinner.
02 -
  • Don't skip rinsing the chickpeas: That starchy liquid is what prevents them from crisping up, and crispy chickpeas are what make this feel like an actual meal rather than just roasted vegetables.
  • Spread everything in a single layer or it won't caramelize: I learned this the hard way by piling vegetables on top of each other and ending up with steamed rather than roasted results.
  • Make the guac yogurt while vegetables roast, not in advance: Avocado oxidizes, and while it's still edible, the drizzle tastes fresher and brighter when you're eating it within minutes of making it.
03 -
  • Taste the guac yogurt and adjust before serving: Avocados vary wildly in flavor, so you might need more lime juice or salt depending on what you're working with.
  • If your avocado is borderline unripe, mash it with the yogurt anyway: The yogurt softens and creates creaminess even if the avocado texture is slightly grainy, and lime juice helps mask any greenness in flavor.
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