Chickpea Fajitas



1. Preheat oven to 180c. In a bowl combine the rinsed chickpeas with paprika, cumin and 1 tablespoon of olive oil. Scatter them on a baking tray and roast in the oven for 20-25 minutes.


2. Meanwhile in a saucepan on a medium heat add the remaining tablespoon of oil and add the sliced onion and peppers. Cook for 8-10 minutes until translucent.


3. Whilst everything is cooking mash the avocados in a bowl and leave to one side. Should you wish to heat your wraps place them on a griddle or in the oven for a couple of minutes.


4. Load them up with sour cream, roasted chickpeas, onions and peppers and top with mash avocado, fresh green chilli and coriander. Finish with a squeeze of lime and enjoy!


Recipe Info


Serves 3 – 4 people


Prep: 10 mins


Cooking: 30 mins



2 cans of chickpeas (drained and rinsed)

1 teaspoon of paprika

1 teaspoon of cumin

2 tablespoons of extra virgin olive oil

1 large white onion (sliced)

1 red pepper (sliced)

1 yellow pepper (sliced)

2 avocados

8 The Food Doctor wraps

1 green chilli (finely sliced)

Sour cream of dairy free alternative

Fresh coriander

Fresh lime wedges