Crispy Chickpea Fajitas


35 minutes

Serving size

6 fajitas


6 Carbonaut Gluten Free Numbers Conscious Tortillas
1 can (14 fl oz) Chickpeas, drained and rinsed
1 medium Green bell pepper, cut into thin strips
1 medium Red bell pepper, cut into thin strips
1 medium Yellow green bell pepper, cut into thin strips
1 small Zucchini, cut into thin strips
1 medium Red onion, cut into thin strips
1 Tbsp Oil
1/2 tsp Chilli Powder
1/4 tsp Dried oregano
1/2 tsp Smoked paprika
Salt and pepper to taste

Tender, hearty, and with a hint of crunch, baked chickpeas lend appealing nuttiness and a protein boost to this plant-powered take on classic fajitas. Strips of bright bell peppers, zucchini and red onion add a vitamin-loaded burst of colour to this easy, satisfying dish.


  1. Preheat your oven to 400°F.
  2. Combine everything except tortillas in a large bowl and toss until vegetables are evenly coated. Spread in a single layer on a baking sheet fitted with parchment, and bake until vegetables are cooked to desired tenderness, about 15 to 20 minutes. Toss halfway so they cook evenly. For a lower carb version, reduce or skip the chickpeas.
  3. Serve with warmed tortillas and your favourite toppings.
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