Sheet Pan Chickpea Fajitas

• •2 cans (15 oz each) chickpeas, canned, rinsed and thoroughly dried
• •3 large bell peppers, various colors, seeded and sliced into strips
• •1 large red onion, sliced into thin strips
• •3 tablespoon olive oil
• •1.5 tablespoon chili powder
• •1 tablespoon ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •0.5 teaspoon dried oregano
• •0.8 teaspoon salt
• •0.5 teaspoon black pepper
• •0.3 teaspoon (optional, for heat) cayenne pepper
• •1 large fresh lime, cut into wedges, for serving
• •0.3 cup fresh cilantro, chopped, for garnish
• •8 to 12 small corn or flour tortillas, warmed
• • to taste salsa, guacamole, sour cream, or other desired toppings

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan with parchment paper for easier cleanup.

2. 2

   Ensure your rinsed chickpeas are thoroughly patted dry with paper towels. This step is crucial for achieving crispy chickpeas.

3. 3

   In a large mixing bowl, combine the dried chickpeas, sliced bell peppers, and sliced red onion.

4. 4

   Add the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using) to the bowl. Toss everything together until the vegetables and chickpeas are evenly coated with the oil and spices.

5. 5

   Spread the seasoned chickpea and vegetable mixture in a single layer on the prepared sheet pan. Make sure not to overcrowd the pan; if necessary, use two sheet pans to ensure everything roasts rather than steams.

6. 6

   Roast for 25-30 minutes, stirring the mixture halfway through, until the vegetables are tender-crisp and slightly charred, and the chickpeas are lightly browned and slightly crispy.

7. 7

   While the fajitas are roasting, warm your tortillas according to package directions. You can microwave them, warm them in a dry skillet, or wrap them in foil and heat them in the oven during the last few minutes of cooking.

8. 8

   Remove the sheet pan from the oven. Squeeze fresh lime juice over the hot fajita mixture and sprinkle with fresh chopped cilantro.

9. 9

   Serve the Sheet Pan Chickpea Fajitas immediately with warm tortillas and your favorite fajita toppings such as salsa, guacamole, sour cream, or extra lime wedges.

Chef's Tips

• 💡**Crispy Chickpeas are Key:** Patting the chickpeas very dry before tossing them with oil and spices is the secret to getting them nice and crispy in the oven. Excess moisture will lead to steaming instead of roasting.
• 💡**Don't Overcrowd the Pan:** For optimal roasting and a good texture, ensure the chickpeas and vegetables are spread in a single layer without overlapping too much. If your sheet pan is too full, divide the mixture between two pans.
• 💡**Customize Your Veggies:** Feel free to add other quick-cooking vegetables like zucchini, mushrooms, or corn kernels during the last 10 minutes of roasting.
• 💡**Spice It Up (or Down):** Adjust the amount of cayenne pepper to control the heat level. For extra smoky flavor, a dash of liquid smoke can be added to the oil and spice mixture.
• 💡**Make Ahead Tip:** The fajita seasoning mix can be prepared in advance and stored in an airtight container, making prep even faster on busy weeknights.