Rainbow Veggie Chickpea Fajitas (Printable)

Roasted colorful vegetables and chickpeas with spices, served with a smooth guac yogurt drizzle.

# 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 - 1½ teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - ½ teaspoon onion powder
14 - ¼ teaspoon cayenne pepper, optional
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper

→ Guacamole Yogurt Drizzle

17 - 1 ripe avocado
18 - ½ 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 - ¼ teaspoon salt

→ For Serving

23 - 8 small flour or corn tortillas, gluten-free if needed
24 - ½ cup fresh cilantro leaves
25 - 1 lime, cut into wedges

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil. Add all fajita seasoning ingredients and toss 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, until vegetables are tender and starting 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 additional squeeze of lime if desired.

# Expert Advice:

01 -
  • Everything happens on one sheet pan, which means minimal cleanup and maximum flavor as those veggies get golden and slightly charred.
  • The guacamole yogurt drizzle feels luxurious and creamy but comes together in literally two minutes while things roast.
  • You can build these fajitas however you want, making them perfect for feeding a group with different preferences without any fuss.
02 -
  • Don't skip rinsing your canned chickpeas under running water—the starchy liquid makes them stick together instead of getting crispy, and that's the difference between mushy and magnificent.
  • Make your guac yogurt drizzle close to serving time because exposed avocado starts browning within minutes, and while it still tastes fine, it won't look as beautiful on the plate.
03 -
  • Pat your vegetables dry before tossing them with oil and seasoning—any excess moisture keeps them from browning properly and creates steam instead of those gorgeous caramelized edges.
  • If your avocado isn't perfectly ripe on serving day, you can actually make the drizzle with a slightly underripe one; it'll be firmer and less likely to separate, which sometimes works in your favor.
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