Chickpea fajitas

Roasted spicy chickpeas make up the perfect vegetarian Tex-Mex treat, served with harissa cream, guacamole and pickled salsa

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 782
  • fat 36g
  • saturates 10g
  • carbs 87g
  • sugars 13g
  • fibre 18g
  • protein 17g
  • salt 1.5g


  • 400g can chickpeas
  • 1 tbsp olive oil
  • pinch of smoked paprika
  • 2 tomatoes, deseeded and diced
  • 1 small red onion, finely sliced
  • 2 tbsp red wine vinegar
  • 1 avocado, stoned and peeled
  • 2 limes, juice of 1, the other cut into wedges
  • 100g soured cream
  • 2 tsp harissa
  • 4 corn tortillas
  • coriander, roughly chopped, to serve (optional)


  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.

  2. Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.

  3. Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines. 

  4. Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.

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