Dinner · Mexican

Chickpea Fajitas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 24, 2026

Crispy roasted chickpeas stand in for meat in these speedy veggie fajitas, with quick-pickled salsa, smashed avocado and harissa cream doing the heavy lifting on flavor. Everything goes on the table and everyone builds their own, perfect for a relaxed weeknight.

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Chickpea Fajitas

Why you'll love this

  • On the table in 40 minutes with mostly hands-off oven time.
  • Everyone builds their own, so it suits fussy eaters and relaxed weeknights.
  • Crispy roasted chickpeas give all the texture without any meat.
  • Three quick toppings do all the flavor work with barely any effort.

EveryDayMeal recipe

Chickpea Fajitas

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 400g chickpeas, drained
  • 1 tbsp olive oil
  • pinch paprika
  • 2 small tomatoes, cut into chunks
  • 1 red onion, finely sliced
  • 2 tsp red wine vinegar
  • 1 avocado
  • 1 lime, juiced (plus wedges to serve)
  • 100g sour cream
  • 2 tsp harissa spice
  • 4 corn tortillas
  • coriander, to serve

Equipment

  • Baking tray
  • Griddle pan or frying pan
  • Small mixing bowls
  • Citrus juicer or fork

Instructions

  1. Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Pat the drained chickpeas dry and tip onto the tray.
  2. Toss the chickpeas with the oil and paprika, then roast for 20-25 minutes until browned and crisp, shaking the tray halfway through.
  3. Meanwhile, combine the tomatoes, onion and vinegar in a small bowl and set aside to lightly pickle.
  4. Mash the avocado in another bowl, keeping some chunky texture. Stir in the lime juice and season well.
  5. Mix the sour cream with the harissa and set aside.
  6. Heat a griddle pan until almost smoking. Char the tortillas one at a time on each side until hot and marked.
  7. Bring everything to the table. Spread harissa cream over each tortilla, top with chickpeas, guacamole, pickled salsa and coriander, and serve with lime wedges.

Tips from the kitchen

  • Pat the chickpeas as dry as possible before roasting. Any extra moisture stops them crisping up, so blot well with a clean tea towel or kitchen paper.
  • Make the quick-pickled salsa first so it has the full 20 minutes to soften the onion while the chickpeas roast.
  • If you do not have a griddle pan, warm the tortillas directly over a gas flame for a few seconds each side, or wrap them in foil and heat in the oven for the last few minutes.
  • Season the smashed avocado generously with salt and lime. It makes a big difference to the final flavor.

Estimated nutrition per serving: 360 cal · 11g protein · 38g carbs · 19g fat

Make it your own

  • Swap the corn tortillas for flour ones if you prefer a softer wrap.
  • No harissa? Stir a little smoked paprika or chipotle paste into the sour cream instead.
  • Add charred peppers and onions to the tray with the chickpeas for a more classic fajita feel.

Storing & make-ahead

Keep the components separate for best results. Roasted chickpeas are best fresh but will keep in an airtight container in the fridge for up to 2 days (re-crisp in a hot oven for 5 minutes). The salsa and harissa cream keep covered in the fridge for up to 2 days. Make the guacamole fresh, as it browns quickly.

Good to know

Can I make this vegan?
Yes. Swap the sour cream for a dairy-free alternative and stir in the harissa as usual. Everything else is already plant based.
Why are my chickpeas not crisping up?
They are likely still damp or crowded on the tray. Pat them really dry, spread them in a single layer, and give the tray a shake halfway through roasting.
Can I prep anything ahead?
Yes. Make the pickled salsa and harissa cream a day ahead and store them in the fridge. Roast the chickpeas and mash the avocado just before serving.
What can I serve alongside?
Rice, a simple green salad, or some refried beans all work well to round out the meal.

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