Sheet Pan Vegan Fajitas

For Mexican Mondays

One of my dearest friends is kicking cancer for the second time and I have been so inspired by her strength, humor and resilience! Among many treatments, she's overhauled her food intake to strengthen healthy cells, by changing to a vegan diet. I was recently in her sweet home around dinner time and she made the most delicious, healthy meal.
Since I've probably cooked it five times since then I thought it was worth sharing with you! It's simple, surprisingly kid-friendly and tasty! Enjoy this adaptation from the Midwest Foodie Blog

INGREDIENTS

1 (15 oz.) can chickpeas, drained

1 yellow pepper, thinly sliced

1 red pepper, thinly sliced

1 red onion, thinly sliced

1 small zucchini, halved and thinly sliced

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Kosher salt

fresh cracked pepper

INSTRUCTIONS

Preheat oven to 400 degrees. Place chickpeas, onion, and peppers in a single layer on a large baking sheet.

Drizzle with olive oil.

Sprinkle with chili powder, garlic powder, smoked paprika, oregano, and a couple large pinches of salt and pepper.

Toss to the coat the veggies and chickpeas evenly.

Bake for 12-14 minutes. Then broil on high for 1-3 minutes to get a nice dark char on the edges of the veggies.

Serve on flour tortillas with your favorite fajita toppings.