Chickpea Fajitas
Crispy roasted chickpeas wrapped in charred corn tortillas with homemade guacamole, pickled tomato salsa, and spicy harissa sour cream. A vibrant, satisfying plant-based twist on a classic fajita.
Ingredients
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Chickpeas⚖ 400 g 1⅔ pcs
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Corn Tortillas⚖ 160 g 4 pcs
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Avocado⚖ 136 g 1 pcs
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Sour Cream⚖ 100 g 💧 100 ml 🥄 6¾ tbsp
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Olive Oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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Red Onions⚖ 150 g 🧅 1 pcs
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Tomatoes⚖ 240 g 🍅 2 pcs
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Lime⚖ 60 g 🍋 0.857 pcs
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Lime⚖ 60 g 🍋 0.857 pcs
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Red Wine Vinegar⚖ 9.9 g 💧 9.9 ml 🥄 2 tsp
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Paprika⚖ 0.5 g ⅛ pcs
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Coriander⚖ 2 g ⅛ pcs
Also in this recipe
- Harissa Spice 2 tsp
Total nutrition
2559 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C (180°C fan / gas 6) and line a baking tray with foil. Drain the chickpeas, pat them dry, and spread onto the prepared tray. Drizzle with 1 tablespoon of olive oil, add a pinch of paprika, and toss to coat. Roast for 20–25 minutes until browned and crisp, shaking the tray halfway through.
- Meanwhile, combine the 2 chopped tomatoes and finely sliced red onion in a small bowl with 2 teaspoons of red wine vinegar and set aside to pickle. In a separate bowl, mash the avocado with a fork, leaving some larger chunks for texture, then stir in the juice of 1 lime and season well with salt and pepper. Mix 100g of soured cream with 2 teaspoons of harissa and set aside until ready to serve.
- Heat a griddle pan until nearly smoking. Add the corn tortillas one at a time, charring each side for about 30–60 seconds until hot with visible griddle marks.
- Arrange everything on the table for everyone to assemble their own fajitas. Spread a little harissa cream over each tortilla, then top with roasted chickpeas, guacamole, pickled tomato salsa, and fresh coriander. Serve with lime wedges for squeezing over.
Source:
TheMealDB
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