Perfectly juicy, charred portabella mushroom and chickpea fajitas! These deliciously smoky fajitas are roasted in the oven for an easy 30 minute dinner. They are a filling and satisfying meatless meal that the whole family will be happy to get on board with!
I’m back with another quick and easy crowd pleasing dinner. Chickpea fajitas that are made in the oven.
Yep, just throw a bunch of stuff on a sheet pan / baking tray, put it in the oven while you set the table and gather all your toppings, and away we go.
Given the success of my Roasted Halloumi Fajitas, I think the sheet pan fajita is a concept you all love too, and I aim to please here. So it’s time for a new variation!
Chickpea Fajitas Though?
Chickpeas are a slightly more unusual addition, more common in tacos than fajitas where we’re used to things being in long strips. You just can’t get a long strip out of a chickpea!
But let’s break with convention today. I think it’s nice to bulk out fajitas with some extra protein and when I make this without the chickpeas, it’s considerably less filling.
Trust me. They belong.
We pair them with the more classic veggie fajita fillings: portabella mushrooms, red peppers and onions.
Portabella mushrooms make an excellent vegetarian fajita filling as when sliced into strips, they hold their “meaty” texture when roasted.
Smoky Barbecue Fajita Sauce Hack
Your veggies and chickpeas will roast in the oven, coated in a delicious smoky barbeque fajita sauce.
But I have to confess. In this recipe, I am just using some store bought ingredients to make my sauce. These are condiments I always have to hand, and it just keeps dinner easier.
Barbecue sauce + Fajita seasoning!
I coat the mushrooms, onions, peppers and chickpeas with prepared BBQ sauce and then sprinkle fajita seasoning mix over the top. Soooo easy.
You can of course make a fajita sauce or marinade from scratch, there are plenty of recipes out there if you’d like to try that instead. Google is your friend!
I just like to be sure to use a wet sauce in this recipe, instead of a dry seasoning mix on it’s own, to keep things juicy. Otherwise, it is easy for the filling to dry out a little. Chickpeas especially. We don’t want them to go too crunchy.
So they go in the oven for 20 to 25 minutes and come out juicy, charred, and amazing.
Seriously, just look at these shrooms and veggies and then tell me you need some fancy fajita grill.
Love love love.
Best Toppings for your Chickpea Fajitas
While your fajita filling is roasting away in the oven, you have a nice amount of time to set the table and gather your toppings. This is another reason I love this method of preparation so much. It’s just so relaxed. Ahhhh.
You probably know already what you like on top of your fajitas, but here are my suggestions:
- Some lime wedges for squeezing
- Sour cream or greek yogurt
- Salsa (with some more BBQ sauce mixed in to make it smoky)
- Avocado strips or guacamole
- Grated cheese
How to make these fajitas vegan
Everything is naturally vegan until you start with the toppings. So ditch the cheese and sour cream, and maybe try a nice avocado based crema sauce and/or a vegan queso sauce.
How to make these fajitas lower in carbs
Ditch the tortillas and make them lettuce wraps instead! This would be insanely delicious in the summer.
Ready to roll?
Roasted Chickpea Fajitas
- 2 Tbsp Olive oil
- 3-4 large portabella mushrooms, sliced
- 1 medium red bell pepper, sliced into strips
- 1 medium white onion, sliced into strips
- 1 can chickpeas, drained and rinsed
- 2 Tbsp BBQ sauce
- 2 tsp fajita seasoning, increase for more heat
- 8 flour tortillas
- Toppings of choice: grated cheese, sour cream, salsa, avocado, lime wedges
- Pre-heat the oven to 180C / 360F while you prep your veggies and drain your chickpeas.
- Put the chickpeas and sliced vegetables into a large bowl. Spray or drizzle with olive oil, and then coat with the BBQ sauce and fajita seasoning. Toss until everything is evenly coated.
- Brush a large baking tray with oil, and then pour the vegetable and chickpea mix onto the tray. Spray with a final light coating of oil on top.
- Roast in the oven for 20 to 25 minutes, until the vegetables are well cooked.
- Serve! Scoop the filling into warmed tortillas and add toppings of your choice.