Vegan Chickpea Burritos

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This delicious lightly spicy protein packed vegan chickpea burritos pack a punch and make a wonderful lunch or dinner option!

chickpeas, red cabbage, sliced tomatoes, in a tortilla

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Now that Lent is here, we’re trying to stick to the Orthodox fast and keep a vegan diet until Pascha (Easter). This is NOT a time I look forward to- because I am not going to lie, vegan isn’t really my style. I can make some decent vegan food (I do actually make some delicious tofu tacos) but my tummy tends to be happiest when I am eating meat. And cheese. Lots and lots of glorious cheese. But this year, I am determined to eat fresh, healthy lenten food instead of the bland pastas and popcorn shrimp of lents past. This recipe for Vegan Chickpea Burritos is one I’d eat anytime of the year- lent or not.

They are delicious, packed with protein, and use unprocessed, actually healthy foods. As chickpeas are legumes, these are not part of a paleo diet (chickpeas have antinutrients and starch, and are fairly carbohydrate heavy) but if you’re looking for a meat-free dish and aren’t sensitive to chickpeas, these are a delicious dinner.

picture of chickpeas in a pan with spices, veggies, and in a tortilla

I’m not adding almond cheese, but if you like lactose-free cheeses, they would be pretty good as a topping.

chickpeas, red cabbage, sliced tomatoes, in a tortilla

Since these don’t have meat, they can be made in under 10 minutes. They also make delicious leftovers, or incorporate well into salads or corn tortillas for tacos!

Depending on your diet, you can also add plenty of fresh guacamole or sour cream (try coconut if you’re looking for a vegan alternative.)

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Vegan Chickpea Burritos Recipe

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Chickpea burritos served on a white plate, perfect for vegans.

Vegan Chickpea Burritos

Yield: 4 burritos
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Spicy, protein packed vegan burritos make a perfect dinner or lunch!


  • 12 oz can garbanzo beans or chickpeas, drained
  • 2 tsp olive oil
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (adjust according to your taste)
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1 white onion, diced
  • 1/2 bell pepper, diced
  • 1 zucchini, cut into quarters and then diced
  • 4 tortillas
  • Shredded cabbage diced grape tomatoes, (toppings)


  1. In a large nonstick pan on medium, dump chickpeas, oil and spices, stir to combine.
  2. When spices have evenly coated chickpeas, add onions, zucchini and pepper.
  3. Sautee until veggies are soft.
  4. Remove from heat and add into fresh tortillas (warm in the oven in a foil pouch to make them easily foldable)
  5. Dish into tortillas, top with cabbage and tomatoes and serve warm!

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 408Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 1037mgCarbohydrates 66gFiber 13gSugar 9gProtein 16g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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  1. Made these this evening only using white beans instead of chickpeas because I opened the wrong can. Delicious! I also added in some mushrooms because I had them on hand. Served in wraps with salsa, baby spinach, arugula and a soy cream. Will definitely make them again, thank you for this recipe.

  2. Hearty and healthy. I used salsa to be more traditional, but the spice and texture was spot on. Non-vegan wife even liked it!