Grammy's Kitchen · Fajitas · Chickpea Fajitas
One of 111 fajitas recipes we measured
7 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 3% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 36% | 22% |
| vegetables and beans | 117% | 42% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 411 g | 1 can cooked chickpeas (or cook the chickpeas from dried) |
| 4 portobello mushrooms (or any smaller mushrooms that you have available) | |
| 480 g | 4 bell peppers (sliced) |
| 150 g | 1 red onion (sliced) |
| 3 tablespoons fajita seasoning | |
| 27 g | 2 tablespoon olive oil |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
Method: 4 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yummy, easy & healthy! I had to come back to print this for my "keepers" recipes after making it. I just winged it on fajita seasoning, similar to suggested amounts. Trying to get the family to eat more whole foods plant based and this was lovely!” — a cook, 5.0★
“Really Good! Thanks for the yummy recipe!” — a cook, 5.0★