Sheet Pan Chickpea Fajitas

By Jenna Brooks · Published October 12, 2026 · 2 Comments

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Crispy roasted chickpeas, peppers and onions tossed in fajita spices on one sheet pan. Meatless Monday that nobody complains about.

We started doing Meatless Mondays when grocery prices went through the roof, and I was nervous. My husband is a meat-and-potatoes guy from Cincinnati. But these fajitas won him over on the first try. The chickpeas get crispy and a little chewy in the hot oven, and the peppers and onions go sweet and charred at the edges.

Everything goes on one sheet pan. Two cans of chickpeas, three peppers, an onion, and a spice mix you probably already have. I set out the tortillas and toppings and let everybody build their own.

Why you'll love these fajitas

• Budget friendly. Two cans of chickpeas feed five.
• One sheet pan and a stack of tortillas.
• Meat-lover approved. Ask my husband.

Ingredient notes

Chickpeas

Canned chickpeas, drained, rinsed and patted very dry with a towel. Pick off any loose skins for extra crunch.

Peppers and onion

Three bell peppers in mixed colors and one large red or yellow onion, sliced into strips about ½ inch wide.

Fajita spices

Chili powder, cumin, smoked paprika, garlic powder and salt. Or a packet of fajita seasoning.

See the recipe card below for the full ingredient amounts.

More meatless dinners

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Seafood

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★★★★★ 33 min

Chicken

Baked Ranch Chicken

★★★★★ 42 min

Chickpea Fajitas

★★★★★ 4.6 from 98 votes

Sheet pan chickpea fajitas with roasted bell peppers, onions and crispy spiced chickpeas. An easy meatless dinner ready in 42 minutes.

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Prep Time

12 mins

Cook Time

30 mins

Total Time

42 mins

Servings

5

Course

Dinner

Cuisine

Tex-Mex

Author

Jenna Brooks

Ingredients

• 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
• 3 bell peppers, sliced into strips
• 1 large onion, sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 lime, juiced
• 10 flour tortillas, warmed
• Toppings: sour cream, salsa, avocado, shredded cheese, cilantro

Instructions

1. Heat the oven to 425°F and line a large sheet pan with parchment.
2. On the pan, toss the chickpeas, peppers and onion with the olive oil and all the spices until evenly coated. Spread into a single layer.
3. Roast for 15 minutes, stir, then roast 12 to 15 minutes more, until the chickpeas are crisp and the vegetables are charred at the edges.
4. Squeeze the lime over the hot pan and toss.
5. Spoon into warm tortillas, add your toppings and serve while everything is steaming hot.

Notes

• Leftovers keep 4 days in the fridge. Reheat in a skillet until steaming hot.
• Add a can of drained black beans for an even heartier meal.

Nutrition

421 kcal per serving (estimate). Nutrition is calculated automatically and is only an estimate.