Chickpea Fajitas
Crispy roasted chickpeas, smoky charred tortillas, creamy avocado and tangy pickled tomatoes combine for quick vibrant vegetarian fajitas—easy to assemble and bursting with flavor.
Servings
4
Difficulty
Easy
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Ingredients
main
- 400 g chickpeas
- 1 tbsp olive oil
- 0.01 pcs paprika
- 2 pcs tomatoes
- 1 pcs red onion
- 2 tsp red wine vinegar
- 1 pcs avocado
- 1 pcs lime juice
- 1 pcs lime
- 100 g sour cream
- 2 tsp harissa spice
- 4 pcs corn tortillas
- coriander
Directions
- Preheat oven to 200C (180C fan/gas 6) and line a baking tray with foil
- Drain and pat the chickpeas dry then toss with olive oil and paprika and spread on the tray
- Roast chickpeas 20–25 minutes until browned and crisp, shaking halfway through
- Put chopped tomatoes and sliced red onion in a small bowl with red wine vinegar to pickle and set aside
- Mash avocado with a fork leaving some chunks, stir in lime juice and season to taste
- Mix sour cream with harissa and set aside
- Heat a griddle pan until nearly smoking and char each tortilla briefly on both sides
- To assemble spread harissa cream on a tortilla, top with roasted chickpeas, guacamole, pickled tomato-onion, coriander and squeeze lime to serve