Rainbow Veggie Chickpea Fajitas (Printable)

Roasted colorful vegetables and chickpeas with a smooth avocado yogurt drizzle for a vibrant Tex-Mex main dish.

# What You’ll Use:

→ 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 (15 oz) can chickpeas, drained and rinsed
08 - 2 tablespoons olive oil

→ Fajita Seasoning

09 - 1 1/2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon cayenne pepper, optional
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper

→ Guacamole Yogurt Drizzle

17 - 1 ripe avocado
18 - 1/2 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 - 1/4 teaspoon salt

→ To Serve

23 - 8 small flour or corn tortillas, gluten-free if needed
24 - 1/2 cup fresh cilantro leaves
25 - 1 lime, cut into wedges

# How-To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss the sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil and all fajita seasoning ingredients until evenly coated.
03 - Spread the 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 extra squeeze of lime if desired.

# Expert Advice:

01 -
  • Everything happens on one pan, which means your kitchen stays relatively sane and cleanup is actually manageable.
  • The chickpeas become crispy and almost nutty while the veggies caramelize, creating this naturally satisfying texture without any meat.
  • That creamy guacamole yogurt drizzle tastes like you're doing something fancy, but it takes five minutes and genuinely changes the entire experience.
02 -
  • Don't skip rinsing the chickpeas—that starchy coating prevents them from getting crispy, and crispy chickpeas are what makes this feel substantial instead of just like roasted vegetables.
  • If your avocado is slightly underripe, the yogurt still makes the drizzle creamy, so don't abandon the recipe if timing doesn't work out perfectly.
03 -
  • Buy your avocado a day before you plan to make this so you can time its ripeness perfectly, and keep it in the fridge until the last moment so it doesn't brown.
  • If you're doubling this for a crowd, use two sheet pans rather than cramming one—overcrowding is the enemy of caramelization.
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