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I’ve long loved roasting vegetables, but it’s only recently that I discovered how tasty roasted chickpeas can be. By coating them in spices and roasting, you can easily turn these healthy beans into your new favorite snack. Here, chickpeas are flavored with chili powder and cumin to form the perfect base for vegetarian fajitas. In case you can’t tell from my photo, my favorite part of fajitas is loading them down with toppings. I piled cilantro, lime wedges, salsa, sour cream, cheddar cheese, and diced avocado on mine, but these would even be good without extra toppings. I haven’t tried roasting beans other than chickpeas yet, but I can’t see any reason why this wouldn’t be equally delicious using black or pinto beans.<\/span><\/p>\n Ingredients:<\/p>\n *Or use 1\/2 Tbsp dried. Method: <\/span><\/div>\n<\/div>
\nRoasted Chickpea Fajitas<\/span><\/strong> (adapted from Two Peas and Their Pod<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**Feel free to use whichever color you like; I used one yellow, one orange, and one red for a nice variety of color.<\/p>\n
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