Mexican · Vegetarian
Chickpea Fajitas
A plant-based twist on classic fajitas featuring crispy roasted chickpeas with fresh guacamole and pickled salsa. These colorful wraps are packed with protein and flavor, served with harissa cream and lime wedges.
The Method
Instructions
First things first, preheat your oven to 200 degrees Celsius (or 180 degrees fan , gas mark 6 ). While the oven is warming up, grab a baking tray and line it with foil for easy cleanup later on. Now, take your chickpeas and give them a good drain, then pat them dry gently with a kitchen towel,this helps them crisp up beautifully in the oven. Spread the chickpeas out on the tray, drizzle over some olive oil and sprinkle with paprika. Use your hands or a spoon to toss everything together really well so each chickpea is coated in that lovely oil and spice mix. Pop them in the oven and roast for about 20 to 25 minutes . Don't forget to give the tray a little shake halfway through cooking to make sure they brown evenly and turn nice and crisp all over.
While those chickpeas are roasting away, it's a great time to get on with the salsa. In a small bowl, toss together your chopped tomatoes and thinly sliced red onions. Pour over the red wine vinegar, which will start to pickle those onions and add a nice tangy kick. Let this sit and marinate while you move on to the guacamole. Scoop out the avocado into a separate bowl and mash it up with a fork, but don't go too crazy,leave some bigger chunks for texture and that fresh, chunky feel. Squeeze in the lime juice and add a generous pinch of salt and pepper, then stir everything together. It should taste bright and zesty, the kind of freshness that really wakes up the dish.
Now, for the creamy harissa sauce. In a small bowl, mix your sour cream with the harissa spice. Adjust the amount depending on how spicy you like it. This sauce is going to add a lovely, smoky heat and creaminess to your fajitas. Set it aside for now so it's ready when everything else comes together.
Next up, heat a griddle pan until it's just about smoking hot. You want it really hot so your tortillas get those beautiful charred grill lines and a bit of smoky flavor. Place each tortilla in the pan one at a time, cooking for about 30 seconds to a minute on each side. You're looking for them to be nicely warmed through with some dark grill marks,don't worry if they puff up a little, it just means they're perfectly cooked.
Alright, now comes the fun part: building your fajitas. Lay out everything on the table so everyone can assemble their own. Start by spreading a little of that spicy harissa cream over the warm tortilla. Then add a generous handful of the roasted chickpeas, followed by some creamy guacamole. Top it off with a spoonful of the tangy, pickled tomato and onion salsa, and sprinkle with fresh coriander if you have it on hand,it really brightens things up. Don't forget some lime wedges to squeeze over the top for that extra zing. Grab a tortilla, fold it up, and enjoy the wonderful mix of spicy, creamy, and fresh flavors. Yum!
While those chickpeas are roasting away, it's a great time to get on with the salsa. In a small bowl, toss together your chopped tomatoes and thinly sliced red onions. Pour over the red wine vinegar, which will start to pickle those onions and add a nice tangy kick. Let this sit and marinate while you move on to the guacamole. Scoop out the avocado into a separate bowl and mash it up with a fork, but don't go too crazy,leave some bigger chunks for texture and that fresh, chunky feel. Squeeze in the lime juice and add a generous pinch of salt and pepper, then stir everything together. It should taste bright and zesty, the kind of freshness that really wakes up the dish.
Now, for the creamy harissa sauce. In a small bowl, mix your sour cream with the harissa spice. Adjust the amount depending on how spicy you like it. This sauce is going to add a lovely, smoky heat and creaminess to your fajitas. Set it aside for now so it's ready when everything else comes together.
Next up, heat a griddle pan until it's just about smoking hot. You want it really hot so your tortillas get those beautiful charred grill lines and a bit of smoky flavor. Place each tortilla in the pan one at a time, cooking for about 30 seconds to a minute on each side. You're looking for them to be nicely warmed through with some dark grill marks,don't worry if they puff up a little, it just means they're perfectly cooked.
Alright, now comes the fun part: building your fajitas. Lay out everything on the table so everyone can assemble their own. Start by spreading a little of that spicy harissa cream over the warm tortilla. Then add a generous handful of the roasted chickpeas, followed by some creamy guacamole. Top it off with a spoonful of the tangy, pickled tomato and onion salsa, and sprinkle with fresh coriander if you have it on hand,it really brightens things up. Don't forget some lime wedges to squeeze over the top for that extra zing. Grab a tortilla, fold it up, and enjoy the wonderful mix of spicy, creamy, and fresh flavors. Yum!
Pairs Well With
