Could your day use something colorful? You certainly can with this tasty lunch recipe for fajitas with roasted chickpeas, cherry tomatoes and avocado. A tasty and cheerful vegetarian dish full of vegetables for the National Week Without Meat &Dairy. Enjoy your meal!
Recipe credits:Santa Maria
for 4 persons
1 cucumber
1 avocado
1 head of romaine lettuce
200 g cherry tomatoes
1 jar of Santa Maria Chunky Wrap Salsa Medium
1 package Santa Maria Beet Tortilla Wrap Medium
1 bag Santa Maria Dip Mix American Ranch
1 bag of Santa Maria Fajita Seasoning Mix
300 g chickpeas
250 g cottage cheese
1 tbsp oil
1. Preheat the oven to 225°C.
2. Rinse the chickpeas, place in a small baking dish with the oil and roast for 10 minutes. Then add the Seasoning Mix and stir it well.
3. Halve the tomatoes, add them and roast in the oven for another 5 minutes.
4. Cut the cucumber into fine cubes and mix with the cottage cheese and Ranch Dip to form a cold filling.
5. Cut the salad and avocado into strips and heat the vegetable tortillas according to the instructions on the package.
6. Fill the vegetable tortillas with the hot and cold filling and top with the salsa.
