Chickpea Fajitas

Chickpea Fajitas

These Chickpea Fajitas are a vibrant, plant-based twist on the classic Mexican favorite, bursting with bold flavors and textures. Crispy roasted chickpeas paired with tangy pickled salsa, creamy guacamole, and spicy harissa cream make a satisfying, colorful meal.

Vegetarian

Prep Time

15 min

Cook Time

25 min

Servings

4

Chickpea Fajitas reinvent the traditional fajita by replacing meat with protein-rich chickpeas, roasted to a deliciously crisp finish. This dish marries the smoky warmth of paprika-seasoned chickpeas with the fresh brightness of quick-pickled tomatoes and onions, balanced by creamy avocado and the zing of lime juice. It's a perfect example of how plant-based ingredients can shine in popular cuisines. Fajitas have roots in Tex-Mex culture, traditionally featuring grilled meats and peppers. This creative variation offers an accessible, vegetarian-friendly option that retains the authenticity through the use of corn tortillas and staple spices like harissa, a North African chili paste adding a layer of depth and heat. The combination of textures—from crunchy chickpeas to smooth guacamole—provides a delightful eating experience. Serve these fajitas with a side of Mexican rice, black beans, or a fresh salad to create a well-rounded meal perfect for weeknights or casual gatherings. Garnish with fresh coriander and lime wedges for an added pop of herbal and citrusy freshness that elevates every bite.

Ingredients

  • 400 g Chickpeas
  • 1 tblsp Olive Oil
  • pinch Paprika
  • 2 small cut chunk Tomatoes
  • 1 finely sliced Red Onions
  • 2 tsp Red Wine Vinegar
  • 1 Avocado
  • Juice of 1 Lime
  • Chopped Lime
  • 100 g Sour Cream
  • 2 tsp Harissa Spice
  • 4 Corn Tortillas
  • to serve Coriander

Instructions

Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6, and line a baking tray with foil to prevent sticking and ensure easy cleanup. Drain the chickpeas thoroughly and pat them dry with paper towels—this step is critical for achieving a crispy roast. Spread the chickpeas evenly on the prepared tray and drizzle with olive oil and a pinch of paprika. Toss everything together gently to coat each chickpea with the oil and spice. Roast in the oven for 20 to 25 minutes until golden and nicely crisp, giving the tray a good shake halfway through to ensure even cooking and browning. While the chickpeas roast, prepare the fresh components. In a small bowl, combine the chopped tomatoes and finely sliced red onions. Add the red wine vinegar and stir gently, setting this mixture aside to quick-pickle. This not only softens the onions but infuses the salsa with a light tang that complements the richness of the other ingredients. Next, scoop the avocado into another bowl and mash it with a fork, leaving some chunks for texture. Stir in the fresh lime juice and season well with salt and pepper to bring out the creamy fruit’s full flavor. In a separate bowl, mix the sour cream with the harissa spice paste, adjusting the amount to your preferred heat level. Keep this spicy cream ready for assembly. Heat a griddle pan until it’s almost smoking hot. Warm each corn tortilla one at a time by placing it on the griddle and charring until grill lines form and the tortillas are heated through. This adds a lovely smoky flavor and a slight crispness that pairs perfectly with the fillings. To assemble your fajitas, lay out the warm tortillas and spread a generous dollop of harissa cream over each. Top with a hearty spoonful of roasted chickpeas, followed by a sprinkling of the vibrant pickled tomato and onion salsa, a helping of chunky guacamole, and coriander leaves if you like. Serve with lime wedges on the side for squeezing over just before eating, adding a burst of zesty freshness that lifts the whole dish.

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

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