Sheet pan chickpea fajitas are a delicious one pan dinner or meal prep option! They are vegan and vegetarian and make enough for at least 2 meals. This recipe is made with pantry staple spices and limited ingredients – all you need are bell peppers, an onion, and chickpeas! It takes 10 minutes to prep and is a nutrient dense and nutritious meal.
To make this recipe, you will need:
- Baking Tray with Parchment Paper
- Mixing Bowl
- Bell Peppers: I prefer to use red, orange, or yellow because they are sweeter
- Yellow Onion
- Chickpeas
- Olive Oil
- Chili Powder
- Cumin
- Oregano: I used dried oregano for this recipe but you can use 1 teaspoon of fresh herbs in season
- Paprika
- Salt + Pepper
Tips:Â
- If you are in the mood for tacos, you can enjoy the vegetables and chickpeas plain or over a grain like brown rice
How to Store:
- Store the peppers, onions, and chickpeas in a sealed airtight container in the refrigerator for up to 3 days
Other One Pan/One Pot dishes you might like:
One Pan Chickpea Fajitas
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 bell peppers, sliced
- 1/2 large yellow onion (or 1 small onion), slivered
- 1 15oz can chickpeas
- 3 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp salt
- sprinkle of pepper
- 2 tortillas
Instructions
- Preheat the oven to 375 degrees.
- Slice the onion and bell peppers and place them in a large mixing bowl. Rinse and drain the chickpeas and remove any skins if they are coming off. Pat dry with a paper towel or dish cloth and add to a smaller mixing bowl.
- In a small bowl, mix together spices (cumin, chili powder, paprika, oregano, salt, pepper). Brush the chickpeas with 1 tbsp of olive oil and brush the onions and peppers with 2 tablespoons of olive oil and then sprinkle the spice mixture evenly over both.
- On a large baking tray with parchment paper, spread out peppers and onions so they do not overlap on top of each other. Add the chickpeas to the baking tray next to the peppers and onions. Cook for 20 minutes then flip the peppers, onions, and chickpeas. Cook for 15 more minutes.
- Add tortillas onto the baking pan and cook for another 4 minutes, then flip after about 2 minutes so both sides get crispy (this could be a little bit longer depending on the type of tortilla you are using).
- Remove the baking tray from the oven, assemble the fajita and enjoy with a squeeze of lime and some sliced avocado!
Did you make this recipe?Tag @girlswhoeat!
