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This delicious lightly spicy protein packed vegan chickpea burritos pack a punch and make a wonderful lunch or dinner option!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
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.
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.)
More Vegan Favorites
Vegan Chickpea Burritos Recipe
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Vegan Chickpea Burritos
Ingredients
- 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
- ½ bell pepper, diced
- 1 zucchini, cut into quarters and then diced
- 4 tortillas
- Shredded cabbage diced grape tomatoes, (toppings)
Instructions
- In a large nonstick pan on medium, dump chickpeas, oil and spices, stir to combine.
- When spices have evenly coated chickpeas, add onions, zucchini and pepper.
- Sautee until veggies are soft.
- Remove from heat and add into fresh tortillas (warm in the oven in a foil pouch to make them easily foldable)
- Dish into tortillas, top with cabbage and tomatoes and serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hearty and healthy. I used salsa to be more traditional, but the spice and texture was spot on. Non-vegan wife even liked it!
These look yummy! Saw them on pinterest!
Love it:)