Go Back
+ servings
A hand holding a fork and ready to try delicious fajita salad served in a white plate with crispy roasted chickpeas
Print Recipe
5 from 2 votes

Fajita Salad with Crispy Roasted Chickpeas

Fajita Salad with Crispy Roasted Chickpeas is the perfect balance of flavors and textures that will dazzle your family! Easy to adapt to your family’s own personal preferences, it is loaded with amazing veggies and a kid-approved dressing that is easy to whip up. This salad is sure to be a veggie-loaded game changer in your house!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad
Cuisine: American, Mexican
Keyword: crispy roasted chickpeas, fajita salad, fajita salad recipe
Servings: 5
Calories: 392kcal


Crispy roasted chickpeas

  • 2 cans chickpeas
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt


  • 1.5 pounds flank steak (or 5-6 boneless chicken thighs, cut into 2-3 inch pieces)
  • 1/4 teaspoon salt and pepper to taste


  • 9-10 ounces salad greens 
  • 1 cup sugar snap peas, ends trimmed
  • 3/4 cup thinly sliced bell peppers 
  • 1/2 red onion, sliced
  • 1 teaspoon cumin
  • 1 tablespoon olive oil


  • 1/4 cup olive oil
  • 2 heaping tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 1/2 teaspoons chili powder
  • Healthy pinch of salt
  • Pepper to taste



  • Preheat the oven to 400.
  • Remove the skins from the chickpeas. This part is tedious, but removing those skins helps the chickpeas to get nice and crispy.
  • Dry the chickpeas as much as possible.
  • When they’re good and dry, toss them with the olive oil and salt. 
  • Spread them out in parchment paper and roast for approximately 30-35 minutes until crispy, giving the pan a little shake every 10 or so minutes.


  • While the chickpeas roast, heat a cast iron skillet over medium-high heat. Season the meat with salt and pepper. Cook the meat for approximately 4-5 minutes per side, or until desired doneness. When done, let the meat rest for 10 minutes before slicing. If you’re using chicken, add a tablespoon of olive oil to the pan before adding the chicken. Cook, turning frequently until the chicken is cooked through. 


  • In the same skillet that you’ve cooked the meat, add 1 tablespoon of olive oil and set the heat to medium. Add the bell peppers, red onion and cumin and cook until the edges are nicely browned, approximately 5-6 minutes. Add the snap peas, mix everything together and cook for another 3 minutes. Set aside in a bowl. 


  • Combine all of the dressing ingredients in a bowl and whisk together. If you don’t have a whisk, use a fork, no problem! 


  • You can serve this family style, with chickpeas, meat, veggies and dressing separately and let everyone dig in as they please, or you can combine everything together in one giant bowl. Either way is delicious! 


  • This dinner is dairy free, gluten free and nut free. If you eliminate the chickpeas, it is paleo.
  • This quantity serves my family of 5. You might want to adjust if your family is larger or smaller.
  • I've made this with both boneless chicken thighs and steak. The steak version cooks faster. My kids also liked it better, but that may be that's because we rarely have beef (and we often have chicken), so that probably changes their perception of the dish as a whole.
  • You can substitute green beans for snap peas.
  • If you are not gluten free, you can use sourdough croutons in place of the chickpeas. Use sourdough (2 cups, cut into 2 inch cubes), drizzle with olive oil and bake at 375 for 15-20 minutes, turning once halfway through.
  • I like to get my kids involved with the chickpea skin removal. It helps me, and it's fun for them!
  • If you don't have chili powder, here's a great substitute for the dressing:
    • /4 teaspoon sweet paprika
    • 1/2 teaspoon cumin
    • 1/4 teaspoon dried oregano


Calories: 392kcal | Carbohydrates: 7g | Protein: 31g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 447mg | Potassium: 676mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 53mg | Calcium: 54mg | Iron: 3mg