Chickpea Fajitas
Chickpeas, bell peppers, zucchini, and onions are marinated for a few hours in a fajita dressing and then quickly sauteed to make an easy healthy weeknight meal of vegetarian chickpea fajitas.
Yield: 4 servings
  • ¾ cup dark beer or stout
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tbsp hot sauce
  • 3 garlic cloves, minced
  • 3 cups cooked chickpeas
  • 1 onion, thinly sliced
  • 3 bell peppers, seeded and sliced
  • 1 zucchini, quartered and sliced
  • salt and black pepper, to taste
  • 8 (6-inch) flour tortillas
  • pickled jalapenos and hot sauce, for serving
  1. In a large bowl, combine the beer, soy sauce, lime juice, oil, hot sauce, and garlic. Pour into a large ziploc bag, along with the chickpeas, onion, bell peppers, and zucchini. Seal firmly and marinate in the fridge for at least an hour.
  2. Heat a large wok or nonstick skillet over medium-high heat. Pour the entire contents of the bag, including the marinade, into the pan. Cook for 10-12 minutes, or until veggies are heated through and tender.
  3. Toast the tortillas in a large skillet. Serve tortillas with the fajita filling, as well as pickled jalapenos and hot sauce to garnish.
Adapted from Cooking Light
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at