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Roasted Chickpea and Broccoli Burrito

Roasted Chickpea and Broccoli Burrito


  • 2 15 ounce cans 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 olive oil
  • 1 - 2 low-sodium soy sauce, tamari sauce, or Bragg's Liquid Aminos
  • 2 chili powder
  • 1 ground cumin
  • 1 smoked paprika
  • 1/2 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

Nutrition Information

Per serving: 301 kcal cal., 9 g fat (3 g sat. fat), 45 g carb., 10 g fiber, 10 g pro., 58 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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