Vegan chickpea fajitas with mushrooms, onions, and bell peppers. Seasoned with homemade fajitas seasoning, this healthy sheet pan meal will become your go-to dinner on busy days!
We cook with chickpeas very often! The humble chickpea is very versatile, I mean, of course, I make lots of hummus and falafel with chickpeas, but chickpeas are great for main dishes such as eggplant and chickpea curry, or Persian pomegranate and chickpea stew, and this chickpea mushrooms fajitas.
I LOVE fajitas and make them all the time, but what’s really special about these vegan fajitas is the crispy chickpeas and the meaty texture of the portobello mushrooms.
These fajitas are healthy, packed with plant protein, and taste incredible.
Chickpea fajita ingredients
To make these vegan fajitas, you will need
- A can of chickpeas, or cooked chickpeas from dried. I find that presoaking dried legumes make them easier to digest, so definitely do that if you have enough time.
- Portobello mushrooms – or any smaller mushrooms that you have available. However, portobello mushrooms are quite big and a great vegan substitute for fajita meat or chicken.
- Bell peppers – I use all colors available. Red, green, yellow.
- Red onion – If you don’t have any, then you can substitute with yellow onion but I find red onion much tastier when roasted.
- Fajita seasoning – I make my own, it’s much healthier and cheaper. Here’s my fajita seasoning recipe, or if you prefer a taco flavor then try my taco seasoning.
- Olive oil, salt, and pepper.
- Tortilla bread – optional.
How to make vegan fajitas?
Start by prepping the veggies, then arrange them on a sheet pan. Drizzle with olive oil, and season with either fajita seasoning or taco seasoning.
Toss everything so that the chickpeas and veggies are well coated in oil and seasonings.
Roast at 180c (356f) for 15 minutes flipping halfway through. Check if the chickpeas are crispy enough, and see if you need to roast them for longer.
Serve over charred tortilla bread, over rice, or in bowls.
Portobello mushroom fajitas
Portobello mushrooms give you that lovely meaty texture, and for that reason, I always add portobello mushrooms to make vegan fajitas. You can skip the chickpeas if you like, and double the amount of the mushrooms to make mushroom fajitas.
Just slice the mushrooms, season them (be generous with the fajita seasoning), a drizzle of olive oil, and roast until they’re slightly crispy.
Note: The mushrooms will shrink in size once they’re cooked.
Vegan fajita bowl
If you don’t wish to use tortilla bread, you can serve the chickpeas and veggies in a bowl.
Just serve everything in a bowl, and top with avocado, vegan sour cream, and pico de gallo salsa.
Storing and meal prep
Store any leftovers in airtight containers in the fridge for up to 4 days.
These chickpea fajitas are perfect for meal prep, divide into containers and keep in the fridge for up to 4 days.
Weight watcher points: 5 WW smart points per portion.
More fajita recipes
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make!
Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
- 1 can chickpeas or cook the chickpeas from dried
- 4 portobello mushrooms or any smaller mushrooms that you have available
- 4 bell peppers sliced
- 1 red onion sliced
- 3 tbsp fajita seasoning
- 2 tbsp olive oil
- 2 tsp salt and pepper
- Start by prepping the veggies, then arrange them on a sheet pan. Drizzle with olive oil, and season with either fajita seasoning or taco seasoning.
- Toss everything together so that the chickpeas and the veggies are well coated in oil and seasonings.
- Roast at 180c (356f) for 15 minutes flipping halfway through. Check if the chickpeas are crispy enough, and see if you need to roast them for longer.
- Serve over charred tortilla bread, over rice, or in bowls.