Vegan Chickpea Burritos

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

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our 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 we look forward to- because we are not going to lie, vegan isn't our style. We can make some decent vegan food (we do actually make some good tofu tacos) but our tummy tends to be happiest when we are eating meat. And cheese. Lots and lots of glorious cheese. But this year, we are 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 we'd eat anytime of the year- lent or not.

They are good, 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 good dinner.

We're 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 good 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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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)

Method

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!