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Chickpea Fajita Tacos


8 Large Tacos

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

This recipe may become my new favorite go-to lunch recipe. It only takes 30 minutes to make and who doesn’t love tacos!!


  • 3 Bell Peppers

  • ½ red onion

  • About 3 cups of cooked chickpeas (about 1 ½ cans)

  • 1 ½ cups of frozen corn

  • 1 small head of broccoli

  • Squeeze of lemon juice

  • 1 teaspoon of chili powder

  • 1 teaspoon of salt

  • 1 teaspoon of garlic powder

  • 1 teaspoon of oregano

  • 1 teaspoon of cumin

  • Sprinkle of black pepper

Spicy Tahini Sauce:

  • 4 tablespoons of tahini

  • 4 tablespoons of water

  • ½ teaspoon of salt

  • ½ teaspoon of chili powder

  • Juice of ½ a lemon

  • 2 teaspoons of hot sauce (I like Valentina)



Preheat the oven to 450 degrees. Slice peppers and onions and add to a large bowl. Cut broccoli into small pieces and add to the bowl, along with drained and rinsed chickpeas. Squeeze lemon juice onto the veggies and toss to combine. Sprinkle with chili powder, salt, garlic powder, oregano, cumin, and pepper and toss until evenly distributed. Dump onto a sheet pan and cook for 20 minutes. After 10 minutes, toss and add corn. Make guacamole according to directions. Add spicy tahini sauce ingredients to a bowl or blender and blend until smooth. Load tortillas with veggies, guac and a drizzle of tahini sauce.

Recipe origin:

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