Sheet Pan Chickpea Fajitas

5 from 14 reviews

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. 




  1. Preheat oven to 400 degrees. Place chickpeas, onion, and peppers in a single layer on a large baking sheet.
  2. Drizzle with olive oil.
  3. Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
  4. Toss to the coat the veggies and chickpeas evenly.
  5. 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.
  6. Serve on flour tortillas with your favorite fajita toppings!


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!


Keywords: vegetarian fajitas, vegan fajitas, chickpea tacos