Roasted Chickpea and Broccoli Burrito
Roasted Chickpea and Broccoli Burrito

Photo Credit

Thug Kitchen

This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 301
  • 461mg Sodium
  • 45g Carbs
  • 10g Fiber
  • 9g Fat
  • 32g Saturated Fat
  • 10g Protein
  • 58mg Calcium
  • 2mg Iron


  • 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 large crown (about 1 pound) broccoli, chopped
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons low-sodium soy sauce, tamari sauce, or Bragg's Liquid Aminos
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • Black pepper or cayenne pepper
  • 4 cloves garlic, minced
  • Juice of 1/2 lime
  • 8 8-inch flour tortillas



1. Heat oven to 425 degrees. Place chickpeas, onion, pepper, and broccoli in a large bowl. Pour in oil and soy sauce, and stir. Add spices and black or cayenne pepper to taste. Mix until vegetables are covered.

2. Place on a large rimmed baking sheet and bake for 20 minutes. Add garlic and bake for another 15 minutes. (Broccoli will look a little burnt at this point, but that is the plan.)
3. Squeeze lime juice over vegetables and stir. Place in tortillas and wrap up.

Recipe provided by ThugKitchen

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