Sheet Pan Chickpea Fajitas
These quick and easy vegan Sheet Pan Chickpea Fajitas are a delicious weeknight dinner that comes together in under 30 minutes. Loaded with chickpeas, peppers, onions, and zucchini along with a signature fajita seasoning – this simple dinner will quickly become a family favorite.
You’ll Love These
- They are so quick and easy to throw together! We are talking less than a half-hour from start to finish. And the best part is, you don’t have to stand over a hot stove sauteing the veggies! I don’t know about you but when I make fajitas on the stove, I ALWAYS overcook them. I end up with limp, floppy veggies every single time. However, this method of baking the fajitas is foolproof – the veggies come out cooked through, but tender-crisp every time!
- There are no fancy kitchen gadgets or cooking skills required. As long as you have some kind of pan that can go in the oven, and the basic knowledge of cutting veggies into strips, you are all set for this recipe! Which makes it a great recipe for even the most novice of home cooks.
- They are a great meatless Monday option! If you’re trying to incorporate more meat-free dinners into your family’s meal rotation, this is a great place to start! Fajitas are familiar, tortillas are delicious and you can add cheese, lettuce, and sour cream just like you would with regular fajitas! I’ve found the easiest way to get my family to enjoy meatless meals is to make them very approachable and similar to meals they enjoy that typically have meat in them.
Instructions
Drizzle chickpeas, onion, and peppers with olive oil.
Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
Toss to the coat the veggies and chickpeas evenly.
Bake for 12-14 minutes. Then broil for 1-3 minutes to get a nice dark char on the edges of the veggies. Serve on flour tortillas with your favorite fajita toppings!
Tips
- If chickpeas aren’t your jam, try another bean in its place or just add more veggies instead! If you try a different kind of bean (black bean, pinto bean, kidney bean, etc.), just be sure to watch them closely while they’re baking because they may dry out. That’s why I love chickpeas so much – they’re tough enough to handle all kinds of cooking methods including a quick roast in the oven! You could also just add another sliced pepper or more sliced onion in place of the chickpeas if you don’t have them on hand, or don’t want to use them.
- To reheat leftovers, just add the veggies to a saute pan over medium to medium-high heat and add a splash of water. Cook, stirring frequently and adding more water as needed until everything is heated through. I also like to make a double batch of these vegetarian fajitas at the beginning of the week and then add them to Sheet Pan Quesadillas, Sheet Pan Nachos, or Vegetarian Stuffed Peppers too!
- If you like your fajitas a little spicy, feel free to add a pinch or two of cayenne pepper to the seasoning mixture. That will give it a bit of a kick!
More Sheet Pan Meals
- Easy Sheet Pan Quesadillas
- Honey Mustard Sheet Pan Salmon
- Sheet Pan Chicken Fajitas
- Maple Mustard Sheet Pan Salmon
Sheet Pan Chickpea Fajitas
These quick and easy vegan Sheet Pan Chickpea Fajitas are a delicious weeknight dinner that comes together in under 30 minutes. Loaded with chickpeas, peppers, onions, and zucchini along with a signature fajita seasoning – this simple dinner will quickly become a family favorite.Â
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Ingredients
- 1 (15 oz.) can chickpeas, drained
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 400 degrees. Place chickpeas, onion, and peppers in a single layer on a large baking sheet.
- Drizzle with olive oil.
- Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
- Toss to the coat the veggies and chickpeas evenly.
- Bake for 12-14 minutes. Then broil on high for 1-3 minutes to get a nice dark char on the edges of the veggies.
- Serve on flour tortillas with your favorite fajita toppings!
Notes
If chickpeas aren’t your jam, try another bean in its place or just add more veggies instead! If you try a different kind of bean (black bean, pinto bean, kidney bean, etc.), just be sure to watch them closely while they’re baking because they may dry out. That’s why I love chickpeas so much – they’re tough enough to handle all kinds of cooking methods including a quick roast in the oven! You could also just add another sliced pepper or more sliced onion in place of the chickpeas if you don’t have them on hand, or don’t want to use them.
To reheat leftovers, just add the veggies to a saute pan over medium to medium-high heat and add a splash of water. Cook, stirring frequently and adding more water as needed until everything is heated through. I also like to make a double batch of these vegetarian fajitas at the beginning of the week and then add them to Sheet Pan Quesadillas, Sheet Pan Nachos, or Vegetarian Stuffed Peppers too!
If you like your fajitas a little spicy, feel free to add a pinch or two of cayenne pepper to the seasoning mixture. That will give it a bit of a kick!
Nutrition
- Serving Size:
- Calories: 157
- Sugar: 1.3 g
- Sodium: 250.5 mg
- Fat: 9.1 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 16.6 g
- Fiber: 5 g
- Protein: 4.9 g
- Cholesterol: 0 mg
This is absolutely delecious! My husband and 2 adult children love this. For toppings we use sour cream, guacamole and salsa on low carb wraps.
I am so glad to hear that you and your family enjoyed this recipe! Thanks for leaving a review – I really appreciate it 🙂
I’m not vegan but I love veggies. I made with black beans since I was out of chickpeas. I served with cheese, sour cream, fresh cilantro, taco sauce and a squeeze of lime. These were absolutely delicious. My husband and I both love them!
My husband is trying to eat more vegan, and we use this recipe ALLLL the time!!! It is SO good. The seasoning mixture is perfection so I make huge amounts of it in bulk to add to other things!
If you want to, it’s also really good to assemble some soft tacos with a little cheese on the inside and outside,then put them back in the oven. So yum! But they’re perfect without.
Yummmmmm – everything is better with a little cheese! So glad you enjoyed this recipe, Gabrielle. Thanks for leaving a review 🙂
So easy and delicious! Will be making it again.
This is a great recipe. For those of us that don’t use oil, I used some of the juice from the chickpeas to coat the veggies. Thank you for your recipe!
That’s a great tip! I bet that adds a bit of extra flavor as well. Thank you for sharing, Rita!
Absolutely delicious easy and affordable I add some pickled radishes I made
I loved this! I am so addicted to vegan food now because of how good you feel after eating, and this is no exception, I feel so good after eating this! And delish!!
Thanks for a great recipe!!
I could not agree more! I always feel great after a veggie-loaded vegan meal! So glad you enjoyed this recipe, Connie. Thanks for leaving a review!
Absolutely delicious! Made it for the first time last night and want to make it again. So easy to make!! Just had some for lunch and it is even better the next day! Thank you for this recipe! It’s now a favorite!
Sooooooo Gooooooood!!!!
This was a great, quick,, inexpensive, filling & healthy meal! It ticked all of the boxes and everyone loved it. The kid had 2nds & the husband had more than that 😉
This looks like a filling and delicious meal! I’m interested in using it for a meal prep base. Would this be filling without the tortillas? Or maybe work on a bed of greens?
Totally! You could even add some rice or quinoa to bulk it up if you skip the tortillas and make it into a salad. Great idea, Sarah!
My boyfriend is a vegetarian, and I love chicken fajitas, so we struck a compromise! This is my favorite fajita recipe EVER, so beyond easy and absolutely delicious!
I am so glad to hear that you both enjoyed this vegan fajita recipe, Hannah! Love when it’s easy to find a compromise 🙂 Thanks for leaving a review – I really appreciate it!
Made this recipe for dinner tonight ! Love that it can be done in 1 sheet pan and the flavor + crispy chickpeas are so good 🙂
I am so happy you enjoyed this recipe, Ann! This is one our family’s favorite vegetarian meals! Thank you for leaving a review – I really appreciate it 🙂
Soooo good. So easy and simple too. This will be a staple. Thank you!
I am so glad that you enjoyed this recipe, Lisa! I could not agree more – these fajitas are super simple! Thank you for leaving a review – I really appreciate it!
So good! Such an easy way to have a meal full of veggies. I prepped the veggies in the morning, so when it was time to eat this meal came together in no time.
Great idea prepping the veggies in the morning, Nicole – love that! SO glad that you enjoyed this recipe. Thanks for leaving a review 🙂
Woohoo! Could not agree more!!