Chickpea Burritos
Meet your new favorite quick and healthy meal: Chickpea Burritos! Packed with bold spices like cumin and smoked paprika, these satisfying wraps feature crispy chickpeas as the star ingredient, bringing plant-based protein to every bite. Layered with crisp shredded lettuce, juicy tomatoes, sweet corn, and a zesty homemade avocado-cilantro dressing, these burritos strike the perfect balance of creamy and crunchy textures. Ready in just 25 minutes, they’re perfect for busy weeknights or make-ahead lunches. Customize with optional shredded cheese or a splash of hot sauce for an extra kick. These Chickpea Burritos are a vegetarian delight loaded with flavor, fiber, and freshness—your taste buds and nutrition goals will thank you!
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tortilla wraps
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 0.5 cup sweet corn kernels
- 0.25 cup diced red onion
- 1 avocado
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 0.25 cup plain Greek yogurt or sour cream
- 0.5 cup shredded cheese (optional)
- 1 teaspoon hot sauce (optional)
Instructions
Drain and rinse the canned chickpeas. Pat them dry with a clean kitchen towel.
Heat the olive oil in a large skillet over medium heat. Add the chickpeas, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Stir well to coat the chickpeas in the spices.
Cook the chickpeas for 8-10 minutes, stirring occasionally, until they are slightly crispy and fragrant. Remove from heat and set aside.
While the chickpeas are cooking, prepare the avocado dressing. In a small bowl, mash the avocado with a fork until smooth. Mix in lime juice, cilantro, and Greek yogurt or sour cream. Season with a pinch of salt to taste.
Warm the tortilla wraps in a microwave or on a dry skillet for about 15 seconds on each side to make them pliable.
Lay a tortilla flat on a clean surface. Spread a spoonful of avocado dressing across the center of the tortilla.
Top the dressing with a portion of the cooked chickpeas, shredded lettuce, diced tomatoes, sweet corn, and diced red onion. Add shredded cheese and a dash of hot sauce if desired.
Fold in the sides of the tortilla, then roll it tightly from the bottom to create a secure burrito. Repeat with the remaining tortillas and filling.
Serve the chickpea burritos warm with extra avocado dressing or hot sauce on the side. Enjoy!
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 34.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 957 mg | 74% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
