Rainbow Veggie Chickpea Fajitas (Printable)

Sheet pan fajitas with colorful peppers, chickpeas, and creamy guac yogurt drizzle.

# What you need:

→ Vegetables & Chickpeas

01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 large red onion, sliced
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup cherry tomatoes, halved
07 - 1 can (15 oz) chickpeas, drained and rinsed
08 - 2 tablespoons olive oil

→ Fajita Seasoning

09 - 1 1/2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon cayenne pepper, optional for extra heat
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper

→ Guac Yogurt Drizzle

17 - 1 ripe avocado
18 - 1/2 cup plain Greek yogurt or dairy-free alternative
19 - Juice of 1 lime
20 - 1 small garlic clove, minced
21 - 2 tablespoons fresh cilantro, chopped
22 - 1/4 teaspoon salt

→ To Serve

23 - 8 small flour or corn tortillas, gluten-free if needed
24 - 1/2 cup fresh cilantro leaves
25 - 1 lime, cut into wedges

# How to make it:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas. Drizzle with olive oil and add all fajita seasoning ingredients. Toss until evenly coated.
03 - Spread the vegetable and chickpea mixture in an even layer on the prepared sheet pan.
04 - Roast for 22 to 25 minutes, stirring halfway through cooking, until vegetables are tender and beginning to caramelize.
05 - While vegetables roast, mash avocado in a small bowl. Fold in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until smooth and creamy.
06 - Heat tortillas according to package instructions.
07 - Fill each tortilla with roasted vegetables and chickpeas. Drizzle generously with guac yogurt sauce. Top with fresh cilantro and additional lime juice if desired.

# Helpful Hints:

01 -
  • One pan means less cleanup, more time enjoying the meal instead of scrubbing dishes.
  • The chickpeas soak up all that smoky seasoning and get crispy on the edges, making these truly satisfying without meat.
  • That guac yogurt drizzle tastes indulgent but comes together in the time it takes vegetables to roast.
02 -
  • Don't skip the halfway stir—vegetables on the edges will burn while the center stays pale if you leave them untouched.
  • The guac yogurt drizzle needs to happen fresh, not hours ahead; avocado browns when exposed to air, so make it right before serving.
  • If your chickpeas look soggy after roasting, they weren't drained well enough; a paper towel pat-down before tossing makes all the difference.
03 -
  • Buy your avocado a day ahead if it's rock-hard; it'll be perfectly ripe by dinner without that grainy, overripe texture.
  • If you have a cast iron skillet, use it instead of a sheet pan—it browns vegetables even more aggressively and feels like you're cooking with confidence.
  • Make the drizzle in the same bowl you used for seasoning the vegetables; it's one less thing to wash and you're not wasting those flavorful residues.
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