Chickpea Fajitas
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 can cooked chickpeas (or cook the chickpeas from dried)
- 4 portobello mushrooms (or any smaller mushrooms that you have available)
- 4 bell peppers (sliced)
- 1 red onion (sliced)
- 3 tablespoons fajita seasoning
- 2 tablespoon olive oil
- 1 teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- Start by prepping the veggies, then arrange them on a sheet pan. Drizzle with olive oil, and season with either fajita seasoning or taco seasoning.
- Toss everything together so that the chickpeas and the veggies are well coated in oil and seasonings.
- Roast at 180Β°C (356Β°F) for 15 minutes flipping halfway through. Check if the chickpeas are crispy enough, and see if you need to roast them for longer.
- Serve over charred tortilla bread, over rice, or in bowls.