Chickpea Fajitas

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I don’t know how old I am.


Without, like, REALLLLLLYYYYY thinking about it.


When asked, I answer with a number anywhere from 19-32.


It really depends on my mental state that day, I suppose. Like, if I’m feeling super carefree and like the world is my oyster, I instinctively say, “I’m 23!” If I’m acting mature (pronounced with a soft ‘u’) and like I have literally everything figured out, my go-to is, “Ahh, yes, I’m 30.” Though my actual age is 26, I literally NEVER get the age question right on the first try. Some days I’m like, I was literally 18 years old and wearing halter tops and going to frat parties yesterday. Other days I’m all, kids these days going to bars, ordering vodka sodas and staying out until 11 pm – what hooligans!


There’s a word for people like me – delusional.



Time: 40 minutes (prep + cooking) | Serves: 4-5


  • 2 cans of chickpeas, rinsed + drained
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 bunch of swiss chard, stems removed + chopped
  • 1 lime
  • 1/4 cup of olive oil
  • 3 tbsp. of garlic, minced
  • 1 tbsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoke paprika
  • S+P, to taste
  • Tortillas, for serving
  • Brown rice, for serving
  • Refried beans, for serving
  • Lime wedges, for serving
  • Cilantro, for serving


How to:

  • In a bowl, combine 1/2 of the olive oil + all of the garlic + chili powder + cumin + smoked paprika + juice of 1/2 a lime + S+P
  • Add chickpeas + coat
  • Heat 1/2 the remaining olive oil in a cast iron skillet over medium heat
  • Add chickpeas + cook for 6-8 minutes until cooked + crispy, remove
  • Heat the rest of the olive oil + add onion + S+P, cook for 3-4 minutes
  • Add peppers + S+P, cook another 3-4 minutes
  • Add chard + S+P, cook another minute
  • Add chickpeas, cook another minute
  • Serve warm with tortillas + lime wedges + brown rice + refried beans + cilantro
  • Be like me + mix literally all of the ingredients together + show bowl to friends who don’t like their foods to touch + watch them scream

Spicy Chicken + Corn Fajitas

Processed with VSCOcam with f2 preset We were in some sort of sporting goods store the other day (not for me are you kidding) and we saw this little desk advertising tree permits. There was a line of men at the desk waiting their turn. I asked Garr, “What does tree permit mean?” He answered, “Oh you can cut down your own Christmas tree here.” …………………………………………………….. Processed with VSCOcam with f2 preset Now maybe this happens in lots of places that are overrun with Evergreens, but I’m not really up to date on my forestry shenanigans. Processed with VSCOcam with f2 preset Like, I thought only Clark Griswold cut down his own Christmas tree. Processed with VSCOcam with f2 preset We, however, do not have a freshly chopped tree in the living room. We’ve got a 3 ft., pre-lit Big Lots special. $16 – effing bargain. Processed with VSCOcam with f2 preset I don’t really think it matters how you decorate, though, as long as your surrounded by people you love & FAJITAS!!!!!!!   Time: 25 minutes (prep + cooking) | Serves: 3-4 Ingredients:

  • 1 lb. of boneless, skinless chicken breast or tenders, cut in chunks
  • 1/4 cup of Sriracha or hot sauce
  • 1 tsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tbsp. of garlic powder
  • 1 tsp. of onion salt
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 1 green bell pepper, cut in thin strips
  • 1 red bell pepper, cut in thin strips
  • 1 onion, cut in thin strips
  • 1 can of mexican corn
  • Juice of 1 lime
  • 8 whole wheat tortillas, for serving
  • Mexican cheese, for serving
  • Mexican rice (I had leftovers from Thanksgiving, for serving
  • Cilantro, for serving

How to:

  • To a large, sealable bag, add chicken + sriracha + cumin + chili powder + garlic powder + onion salt + crushed red pepper + S+P
  • Seal and press seasoning into chicken until it all looks coated
  • Let marinate in the refrigerator for 20-30 minutes
  • Heat olive oil in a skillet over high heat
  • Add chicken + all juice from the bag
  • Cook for 6-7 minutes or until chicken is cooked through
  • Add peppers + onion + S+P, cook until almost soft
  • Add corn & warm through
  • Serve with warm tortillas + cheese + rice + cilantro + any other goodies your heart desires!