Roasted Chickpea and Broccoli Burrito

by Joanna

Burritos = fall.  Just kidding.  Burritos are a year round food - especially when you can make it with all beans and veggies!


  • Chickpeas  (2-15 ounce cans, rinsed and drained)
  • 1 large yellow onion
  • 1 red bell pepper
  • 1 large crown of broccoli
  • 4 cloves of minced garlic
  • 1/2 lime
  • 3 tablespoons olive oil
  • 1-2 tablespoons soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • Black pepper or cayenne pepper to taste


  1. Heat the oven to 425 degrees.
  2. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea.
  3. Place all the chopped up veggies in a large bowl with the chickpeas.
  4. Pour in the oil and soy sauce, stir, and then throw all the spices in.
  5. Mix until all the vegetables are covered.
  6. Put all of it on a large rimmed baking sheet and bake for 20 minutes.
  7. Take it out of the oven, stir in the minced garlic, and bake for another 15 minutes.
  8. The broccoli will look a little burnt at this point but that is the plan; take it out of the oven.
  9. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around.
  10. Taste some and see if it needs more spices.
  11. Assemble the burrito.

 I like mine with spinach, avocado, and some fire roasted salsa but you do you!

Makes 6-8 burritos


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