Chicken and/or Roasted Chickpea Fajitas

Serves 4


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  • 1 garlic clove, chopped
  • 5 ml (1 tsp.) smoked paprika
  • 5 ml (1 tsp) ground cumin
  • 60 ml (¼ cup) olive oil
  • 2 chicken breasts, sliced into strips
  • 1 396-ml can chickpeas, rinsed and drained
  • 8 tortillas
  • 125 ml (½ cup) sour cream
  • Zest and juice of 1 lime
  • 80 ml (⅓ cup) fresh cilantro
  • 1 avocado, peeled, pitted, sliced into quarters
  • Shredded lettuce
  • Sliced peppers
  • Quartered cherry tomatoes
  • Fresh mint
  • Cucumber sticks
  • Sliced jalapeño
  • Etc.


  1. Preheat oven to 180°C (350°F).
  2. Preheat BBQ and oil grill.
  3. Combine all ingredients for the marinade in a bowl. In another bowl, toss half the marinade with chickpeas. In a third bowl, mix other half of marinade with chicken strips. Let it marinate for 15 minutes to 1 hour in the refrigerator.
  4. Drain chickpeas, place on a sheet pan and bake on the middle rack for 12 to 15 minutes or until golden.
  5. Grill chicken strips on BBQ for 2 to 3 minutes per side.
  6. In a bowl, use a stick blender to puree all sauce ingredients until smooth.
  7. Top tortillas with chicken strips and/or chickpeas, avocado wedges, toppings of your choice and drizzle with cilantro lime sauce.