Oh my goodness, these fajitas were so good! Once again, roasting comes out the winner for tastiest cooking method. Roasting the chickpeas makes them chewy, hearty, and even a little crispy. You won’t miss the meat at all in these fajitas.
I followed the recipe loosely. I didn’t have any cilantro because the stupid store was all out. I also added some cheese, sour cream, hot salsa, and diced yellow tomatoes. I didn’t really measure the seasonings either, and ended up adding some EVOO, garlic powder and pepper to the chickpeas before roasting.
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