You’re tired, you’re hungry, and the idea of cooking a real meal and then cleaning up feels like a cruel joke. I get it. This Sheet Pan Chickpea Fajitas is for that feeling. It started on a Tuesday when I opened my fridge to find some peppers, an onion, and a can of chickpeas staring back at me. I wanted flavor without the work. And this is what I came up with. The best part I figured out, completely by accident, was blasting it under the broiler for a minute at the end. It gives the veggies these little charred bits that make it taste like you got it from a legit restaurant.
What You’ll Need for Sheet Pan Chickpea Fajitas
Don’t worry, this isn’t a huge, complicated list of ingredients. It’s probably stuff you have hanging around anyway. For these Sheet Pan Chickpea Fajitas, you’ll need:
- One can of chickpeas, make sure to rinse them and then pat them super dry with a paper towel.
- A couple of bell peppers, whatever color you like, sliced thin.
- One large red onion, also sliced thin.
- Olive oil.
- Spices: chili powder, ground cumin, garlic powder, dried oregano, and smoked paprika. And please, for the love of all that is good, use the smoked paprika. The regular stuff is fine, but the smoky flavor is what makes this special. Trust me.
- Salt and pepper.
- Tortillas.
- Whatever toppings you’re into. For me, that means avocado, salsa, and cilantro.
The Timing for These Sheet Pan Chickpea Fajitas
Here’s the deal on timing. It’s fast. You’re looking at maybe 10 minutes of actual effort, mostly just chopping. Then the oven takes over for about 25 minutes. So you have plenty of time to pour a drink, scroll through your phone, and decompress from the day before these Sheet Pan Chickpea Fajitas are ready to go.
My Step-by-Step Method for Perfect Fajitas
This is so easy it almost feels like cheating. Here’s how I do it.
Step 1: Get the Oven Hot
First thing, turn your oven on to 400°F (200°C). Grab the biggest sheet pan you have. A bigger pan means everything gets crispy instead of steaming. Just toss the sliced peppers and onions right on the pan with a bit of olive oil and mix them around.
Step 2: Spice Up the Chickpeas
In a bowl, toss your very dry chickpeas with a little more olive oil and all the spices. Your kitchen will immediately start to smell good. That’s how you know you’re on the right track.
Step 3: Roast It All Together
Dump the seasoned chickpeas onto the pan with the veggies. Now, spread everything out into one layer. I’m serious about this. My first time making this, I crowded the pan and ended up with a pile of mush. Don’t be like me. Let it all roast for 20-25 minutes. When it’s almost done, switch the oven to broil. Don’t walk away. It can go from perfect to burnt in seconds. Just watch it for a minute or two until you get those nice dark spots on the edges of the peppers.
Step 4: Time to Eat!
While it’s in the oven, warm up your tortillas. I just put them directly on my gas stove burner for a few seconds per side until they get a little puffy and have a few char marks. Pull the pan out of the oven and squeeze a whole lime over everything. You’ll hear it sizzle, which is the best sound. That’s it. Your Sheet Pan Chickpea Fajitas are done.
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How I Love to Serve These Sheet Pan Chickpea Fajitas
Okay, toppings. Obviously, you can do whatever you want here, but for me, a few things are essential.
I have to have avocado. The cool, creamy texture against the warm, spiced chickpeas is just perfect. I also like a fresh salsa, not the jarred kind if I can help it. A big spoonful of vegan sour cream adds a nice tang. And I use a ton of fresh cilantro, but if you’re one of those people who thinks it tastes like soap, then obviously skip it. You do you.
Seriously, You Have to Try This Recipe
I know I’m hyping this up, but this is one of those meals that has genuinely made my life easier. It feels like a proper, home-cooked dinner, but it’s about as low-effort as it gets. It has saved me from ordering sad, expensive takeout more times than I can count. It makes you feel like you have your life together, even if it’s just for one meal. If you end up making it, drop a comment below. I’d actually love to know if it works for you too.
Sheet Pan Chickpea Fajitas
Your new go-to for busy nights. A super easy one-pan meal that’s packed with flavor and ready in about 30 minutes. So good.
Ingredients
- 1 can (15-ounce) chickpeas rinsed and patted very dry
- 2 bell peppers thinly sliced (red and yellow are great)
- 1 large red onion thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper
- Warm tortillas
- Toppings: avocado salsa cilantro vegan sour cream
Instructions
Step 1
Get your oven going at 400°F or 200°C. Just throw your sliced peppers and onion right on a big baking sheet and toss them with a little olive oil.
Step 2
In a bowl mix your dry chickpeas with the rest of the olive oil and all the spices. Make sure theyre all coated good.
Step 3
Dump the chickpeas on the pan with the veggies and spread everything out so it's not all crowded. Roast for like 20-25 minutes. For those crispy bits switch to broil for the last minute but keep your eyes on it.
Step 4
Warm up your tortillas. When the pan comes out of the oven squeeze a whole lime over everything. Pile it all into the tortillas and eat.
Notes
Nutrition Information
Yield
3Serving Size
1Amount Per ServingCalories 214Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 278mgCarbohydrates 22gFiber 4gSugar 5gProtein 4g