Normally when I make fajitas, I make them in a skillet. I also like to call them fa-jee-tas, because I’m a weirdo. Anyway! Skillet fajitas are good, but I thought I could make them even tastier by baking the filling on a sheetpan—the veggies would get nicely browned that way and, if I used chickpeas, I could get them to have a perfectly crisp exterior. Crispy chickpeas! They are the best, right?
This is the part where I make the case for buying dried chickpeas. Buy dried chickpeas! I used to always buy canned beans because, hello, who wants to spend all that time cooking the dried ones? But then I read that even BPA-free cans might not be safe—the chemical used to replace BPA is kind of sketchy too. If I were just making food for myself and my husband, I probably wouldn’t think much of it, but since I’m cooking for Little Pea now, I decided to switch to dried beans.
Life. Changing. Dried beans taste so much better and the texture is far superior—never mushy (unless you overcook them—don’t do that!). And did I mention that they’re cheaper? Because that! Dried beans have less packaging, so they create less waste. And cooking them really isn’t that bad—I make big batches of them and freeze them in 1 1/2-cup portions, which is equivalent to one can. When I need to use them, I thaw them in the fridge overnight, but they can be microwaved in a pinch too if they’re frozen in a microwaveable container.
Back to these Sheetpan Chickpea Fajitas: they were a winner with the whole family. Little Pea had her chickpeas and veggies on a plate with a tortilla on the side and cumin-lime crema for dipping. The best thing about fajitas is that everyone can build their own—top them with avocado or guac, chopped cilantro, lettuce, salsa, whatever you like. And did I mention how easy these are to make? Because: crazy easy. They’re perfect for a weeknight dinner.
Yields 4 servings
Oven-roasted veggies and crispy chickpeas make these vegan fajitas a winner.
5 minPrep Time
30 minCook Time
35 minTotal Time
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 1 1/2 cups cooked chickpeas (or a 15-ounce can, drained and rinsed)
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 1/2 cup raw cashews, soaked in water for 4-8 hours and rinsed
- 1/4 cup fresh lime juice
- 1/4 cup water
- 1 tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon ground cumin
- Salt to taste
- Flour or corn tortillas
- Sliced avocado, chopped tomatoes, salsa, cilantro, lettuce and any other toppings you like
- Preheat the oven to 400ºF.
- Whisk together the olive oil and fajita seasoning in a large bowl. Add the chickpeas, bell peppers and onion; toss to coat.
- Transfer the vegetables to a rimmed baking sheet and spread them out in an even layer. Roast them in the oven for 15 minutes, then stir and cook for another 15 minutes, or until the vegetables are beginning to brown and the chickpeas are crispy.
- While the chickpeas and vegetables are in the oven, combine all of the crema ingredients in a small blender or food processor and process until smooth. Set aside.
- Fill the tortillas with the chickpeas and vegetables, drizzle with the crema and add any additional toppings, then serve.
For the fajita seasoning, I like to use this recipe, minus the corn starch.