Paprika-roasted chickpeas tuck into warm corn tortillas with chunky avocado, sharp tomato salsa and a swirl of harissa cream.
A hot oven gives the chickpeas a dry, lightly crisp shell while you assemble the cool toppings for Chickpea Fajitas. Vinegar takes the bite out of the onion, and harissa stirred into sour cream adds warmth without another pan.
Dry the drained chickpeas thoroughly before roasting. Use small, flexible corn tortillas and warm them just before filling; cold tortillas crack under the weight of the avocado and salsa.
Method
Heat the oven to 400°F (200°C). Toss chickpeas with olive oil, paprika and half the salt on a sheet pan. Roast for , shaking halfway through, until lightly crisp.
Meanwhile, mix tomatoes, red onion and vinegar. Mash avocado with the juice of half the lime and the remaining salt. Stir harissa paste into sour cream.
Heat a dry skillet over medium-high heat. Warm corn tortillas for per batch of two, turning halfway through, until pliable with browned spots; wrap in a towel.
Fill tortillas with chickpeas, avocado, tomato salsa and harissa cream. Scatter with cilantro and cut the remaining lime half into wedges for squeezing.
Forkue tips
- Spread the chickpeas in one layer so their surfaces roast instead of steaming.
Storing and reheating
Refrigerate chickpeas and toppings separately for up to 3 days; use the avocado the same day. Re-crisp chickpeas in a 400°F oven for 8 minutes and warm fresh tortillas.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Chickpea Fajitas: FAQ
Can I make the filling vegan?
Yes. Use a plant-based sour cream or thick unsweetened soy yogurt in the harissa topping.
Why are the chickpeas soft?
Surface water prevents browning. Pat them dry before adding oil and leave space between them on the pan.
How do I store and reheat Chickpea Fajitas?
Refrigerate chickpeas and toppings separately for up to 3 days; use the avocado the same day. Re-crisp chickpeas in a 400°F oven for 8 minutes and warm fresh tortillas.
How long does Chickpea Fajitas take?
About 40 min in total: 15 min prep and 25 min cooking.
What do I need to make Chickpea Fajitas?
The key ingredients are canned chickpeas, paprika, tomatoes, red onion, red wine vinegar and avocado, plus pantry basics.
Any tips for Chickpea Fajitas?
Spread the chickpeas in one layer so their surfaces roast instead of steaming.
Cook this next
32 minMexican-American · Gluten-free
Taco Salad Bowl
45 minMexican · Gluten-free
Black Bean Soup
45 minMiddle Eastern · Vegetarian
Stovetop Eggplant with Harissa, Chickpeas, and Cumin Yogurt
30 minAmerican · Pescatarian
Cajun Spiced Fish Tacos
50 minTurkish · Vegetarian
Grilled Eggplant with Spicy Chickpeas and Walnut Sauce
55 minAmerican · Nut-free