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Preheat oven to 400°F (204°C). Drain 2 15-oz cans chickpeas then spread them onto a few layers of paper towels to dry while you prepare the rest.
Cut 2 medium bell peppers and 2 large portobello mushrooms into strips. Cut 1 medium zucchini into bite-sized halfmoons. Cut ½ medium red onion into slices.
Transfer chickpeas onto half of a large unlined rimmed baking sheet. Add sliced veggies to the other half (keep chickpeas and veggies separate so that the chickpeas will get crispy). Drizzle everything evenly with ¼ cup olive oil and sprinkle on 1 Tbsp chili powder, 1 tsp each cumin and smoked paprika, and ½ tsp each salt, garlic powder, and onion powder. Toss to evenly coat.
Bake for 20 to 25 minutes, or until veggies are tender and beginning to char at the edges. Turn oven to 'broil' and continue cooking for 2 to 3 minutes, watching closely until edges are crispy and charred.
Spoon mixture onto tortillas and finish with your favorite fajitas toppings, like guacamole, sour cream, cotija or feta cheese, and cilantro!