Chickpea Veggie Fajita Wraps

An easy and satisfying lunch or dinner! You can also use whatever veggies you have! 

Get the recipe:

Veggies: slice 1.5 bell peppers, 1 cup sliced red cabbage, 1/2 medium onion. Add onions to large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper and a couple teaspoons oil. After 5 min cooking, add red cabbage and bell peppers. Cook another 5 min w/lid on, stirring occasionally. Add in 1/4 cup corn, cook just until peppers are crisp-tender🌱🌿

.

Make guacamole. Mash 1 avocado, juice of 1/2 lemon or lime, generous dash of salt, garlic powder and pepper, 2 T finely chopped onion, 1/4 cup chopped tomato, 1 T chopped cilantro (or sub parsley) 👍

.

Spicy tahini sauce: 2 T tahini (or sub 3 T hummus), 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 T water (add another T water to thin if desired).

.

Roast chickpeas while veggies cook. Place 1/2 can drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice. Toss, sprinkle w/ generous pinch of cumin, chili powder, salt. Toss again, roast at 400 degrees Fahrenheit for 15 to 20 minutes.