To make the Roasted Chickpeas:

2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 oz.) can of chickpeas, drained and rinsed

For the Fajitas:
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, minced
3 bell peppers (any color), sliced (I used yellow, green, and orange)
8 ounces sliced mushrooms
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped cilantro

For serving:
Flour tortillas
Diced tomatoes
Avocado slices
Plain Greek yogurt (I used Chobani) or sour cream
Lime wedges