Rainbow Veggie Chickpea Fajitas (Printable)

Colorful roasted veggies and chickpeas served with a creamy guac yogurt drizzle for a vibrant Tex-Mex meal.

# 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 - 1½ teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - ½ teaspoon onion powder
14 - ¼ teaspoon cayenne pepper, optional
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper

→ Guac Yogurt Drizzle

17 - 1 ripe avocado
18 - ½ 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 - ¼ teaspoon salt

→ To Serve

23 - 8 small flour or corn tortillas, gluten-free optional
24 - ½ cup fresh cilantro leaves
25 - 1 lime, cut into wedges

# How To Make It:

01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss the sliced peppers, onion, zucchini, cherry tomatoes, and chickpeas with olive oil and all fajita seasoning ingredients until evenly coated.
03 - Spread the mixture in an even layer on the prepared sheet pan.
04 - Roast for 22–25 minutes, stirring halfway through, until vegetables are tender and starting to caramelize.
05 - While vegetables roast, mash the avocado in a small bowl. Stir in Greek yogurt, lime juice, minced garlic, chopped cilantro, and salt until smooth and creamy.
06 - Warm 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 an extra squeeze of lime if desired.

# Expert Suggestions:

01 -
  • One sheet pan means minimal cleanup, which honestly is half the reason I cook it on weeknights.
  • Those charred vegetable edges are where the real flavor lives, and you get them without any fussing.
  • The guac yogurt is creamy, tangy, and stretches a single avocado further than you'd think possible.
  • It comes together in under 45 minutes but feels impressive enough for guests.
02 -
  • If your vegetables look crowded on the pan, use two pans instead of piling everything—I learned this after turning out steamed instead of caramelized peppers.
  • The avocado oxidizes quickly, so make the drizzle while the vegetables are in the final minutes of roasting, not an hour ahead.
  • Taste the guac yogurt before serving; sometimes one avocado is buttery and rich, other times it's mild, so you might need an extra pinch of salt or lime to wake it up.
03 -
  • Don't skip the halfway stir—those corners of the pan develop the deepest, most caramelized flavor, and you want to rotate everything so nothing gets neglected.
  • If your avocado is still slightly firm, mash it with the back of a fork against the side of the bowl and fold in the yogurt gently instead of stirring aggressively; this keeps it from becoming paste.
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