Categories: dinner, mexican, vegan

Ingredients

• 2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 tablespoon fresh lime juice
• 2 tablespoons water
• 1 (15 oz.) can of chickpeas, drained and rinsed
• For the Fajitas:
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, minced
• 3 bell peppers (any color), sliced (I used yellow, green, and orange)
• 8 ounces sliced mushrooms
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• Juice of 1 large lime
• 1/3 cup chopped cilantro
• For serving:
• Flour tortillas
• Diced tomatoes
• Avocado slices
• Plain Greek yogurt (I used Chobani) or sour cream
• Lime wedges

Directions

1. To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

2. While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, peppers, and mushrooms. Cook for 5 minutes.

3. In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over vegetables and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh cilantro.

4. Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with tomatoes, avocado slices, and Greek yogurt. Roll up tortillas, and serve immediately.

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