Chickpea fajitas

Chickpea fajitas

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(17 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal782
  • fat36g
  • saturates10g
  • carbs87g
  • sugars13g
  • fibre18g
  • protein17g
  • salt1.5g
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  • 400g can chickpeas
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch of smoked paprika
  • 2 tomatoes, deseeded and diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, finely sliced
  • 2 tbsp red wine vinegar
  • 1 avocado, stoned and peeled



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 limes, juice of 1, the other cut into wedges



    The same shape, but smaller than…

  • 100g soured cream
  • 2 tsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 4 corn tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 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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Comments, questions and tips

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10th Jun, 2019
I added kidney beans and cooked an onion with red pepper too in a chilli mix. Also added cheese and did plain sour cream. I loved it. Kids ate it. Hubbie said it was OK as a 'starter'. He is a meat and two veg man and it's boring and frustrating.
12th Jun, 2018
THese are lovely, very much recommend :-)
Emma Cox
15th Jan, 2018
The roasted chickpeas gave a lovely crunchy texture and the harissa spiced up the soured cream nicely.
6th Jan, 2018
Wasn't great - the salsa was empty and not very tasty, and the meal will not fill you up at all. The avocado was really nice but the rest was just bland and empty and the salsa was unpleasant (the vinegar and raw red onion combo was nasty and acidic). Just get a fajita kit from the supermarket and use some quorn pieces instead.
koolk_2009's picture
7th Oct, 2016
I found the chickpeas tasty, especially with the the other elements added. The tomato salsa was a little wet and dribbled out of the finished fajita, but I'm sure this could easily be amended.
18th May, 2016
We did not like the roasted chickpeas and they were very bland. The salsa and avocado dishes were really lovely though
11th May, 2016
When you list 'harissa' in your recipes, this one in particular, please could you tell me if you mean the paste or the powder version? Thank you
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