As someone trying to find recipes for vibrant, nutritious, and delectable meals, discovering the roasted chickpea and broccoli burrito was a culinary revelation.
This recipe is for those who crave a fusion of flavors, textures, and wellness in one bite. It’s effortless to whip up, perfect for busy weeknights or leisurely weekend lunches.
The story behind my fondness for this dish began on a laid-back Sunday when I decided to experiment with pantry staples. The result was so gratifying that it’s now a regular in my meal rotation.
The combination of crispy roasted chickpeas, tender broccoli, and a medley of spices creates a symphony of tastiness. Whether you’re a vegetarian or just looking to add more plant-based meals to your diet, this roasted chickpea and broccoli burrito will become a favorite.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This roasted chickpea and broccoli burrito comes together in just 35 minutes, making it perfect for busy weeknights or a quick lunch.
- Nutritious: Packed with protein, fiber, and essential vitamins, this burrito is a healthy and satisfying meal option.
- Versatile: You can customize this burrito with your favorite toppings and ingredients, making it a versatile dish that suits various dietary preferences.
Key Ingredients and Substitutions
Chickpeas
Chickpeas are a fantastic source of plant-based protein and fiber. They become crispy when roasted, adding a delightful texture to the burrito. You can substitute them with other beans like kidney beans or black beans if you prefer.
Broccoli
Broccoli adds a vibrant color and a wealth of nutrients to the burrito. You can use frozen broccoli florets if fresh ones are not available. Just make sure to thaw and drain them before roasting.
Spices
Ground cumin and paprika provide a warm, earthy flavor to the roasted vegetables. You can adjust the amount of spices to suit your taste preferences. For a smoky flavor, add a pinch of smoked paprika.
Whole Wheat Tortillas
Whole wheat tortillas are a healthier alternative to regular tortillas. They provide more fiber and nutrients. If you have gluten sensitivities, you can use gluten-free tortillas.
Greek Yogurt
Greek yogurt adds a creamy, tangy element to the burrito. You can substitute it with sour cream or a plant-based alternative for a dairy-free version.
How to Make Roasted Chickpea and Broccoli Burrito (Step-by-Step)
Step 1: Prep and Roast
Preheat your oven to 400°F (200°C). In a bowl, toss chickpeas and broccoli florets with olive oil, ground cumin, paprika, salt, and pepper. This step ensures that the vegetables are evenly coated with the seasoning mixture, enhancing their flavor as they roast.
Spread the chickpeas and broccoli on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the chickpeas are crispy and the broccoli is tender and slightly browned. Keep an eye on them to prevent burning.
Step 2: Assemble the Burrito
Warm the whole wheat tortillas for 10-15 seconds in the microwave to make them pliable. This step ensures that the tortillas are easy to roll and won’t tear. Distribute the roasted chickpea and broccoli mixture evenly among the tortillas.
Top each tortilla with shredded cheddar cheese, avocado slices, and a dollop of Greek yogurt. These toppings add a creamy, tangy, and rich element to the burrito, making it even more delicious.
Step 3: Final Touches
Squeeze lime juice over the filling before rolling each tortilla into a burrito. The lime juice adds a refreshing, zesty note that complements the other flavors. Secure the burritos with toothpicks if necessary to keep them from unrolling.
Garnish the burritos with fresh cilantro before serving. This step adds a pop of color and a fresh, herbal note to the dish. For an extra kick, serve the burritos with your favorite hot sauce or salsa.
Roasted Chickpea and Broccoli Burrito
Ingredients
- 1 can of chickpeas drained and rinsed
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large whole wheat tortillas
- ½ cup shredded cheddar cheese
- 1 avocado sliced
- ¼ cup Greek yogurt
- 1 lime juiced
- Fresh cilantro for garnish
Instructions
- Prep and Roast: Preheat your oven to 400°F (200°C). In a bowl, toss chickpeas and broccoli florets with olive oil, ground cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until crispy and golden.
- Assemble the Burrito: Warm the whole wheat tortillas for 10-15 seconds in the microwave to make them pliable. Distribute the roasted chickpea and broccoli mixture evenly among tortillas. Top with shredded cheddar cheese, avocado slices, and a dollop of Greek yogurt.
- Final Touches: Squeeze lime juice over the filling before rolling each tortilla into a burrito. Secure with a toothpick if necessary. Garnish with fresh cilantro before serving. For an extra kick, serve with your favorite hot sauce or salsa.
Notes
- Ensure the chickpeas and broccoli are evenly coated with the seasoning mixture for optimal flavor.
- You can customize this burrito with your favorite toppings and ingredients.
Expert Tips for Success
- Even Coating: Ensure the chickpeas and broccoli are evenly coated with the seasoning mixture for optimal flavor.
- Customization: Feel free to customize this burrito with your favorite toppings and ingredients.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Variations and Customizations
Dietary Modifications
- Vegan: Use plant-based alternatives for the Greek yogurt and cheese to make this burrito vegan-friendly.
- Gluten-Free: Use gluten-free tortillas to make this recipe gluten-free.
- Low-Carb: Replace the tortillas with lettuce wraps for a low-carb option.
Flavor Twists
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture for a spicy twist.
- Mexican-Inspired: Add corn and black beans to the burrito and top with avocado, cilantro, and lime wedges for a Mexican-inspired twist.
- Curry Flavors: Add a teaspoon of curry powder to the seasoning mixture for an Indian-inspired flavor profile.
Storage and Reheating Instructions
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The roasted chickpeas and broccoli can be stored separately from the assembled burritos to maintain their texture.
Reheating
Reheat the burritos in the oven at 350°F (180°C) for about 10-15 minutes, or until heated through. You can also use the microwave, but keep in mind that the texture may change slightly. Add a splash of water or broth to help retain moisture during reheating.
Serving Suggestions
This roasted chickpea and broccoli burrito pairs beautifully with:
- Fresh Salad: A side of mixed greens with your favorite dressing adds a refreshing contrast to the hearty burrito.
- Salsa: Serve with a side of fresh salsa for an extra burst of flavor.
- Guacamole: A generous serving of guacamole complements the avocado slices and adds creaminess to the burrito.
Related Recipes
If you enjoyed this roasted chickpea and broccoli burrito, you might also like:
- Chickpea Salad Sandwich: A protein-packed sandwich made with mashed chickpeas, vegetables, and a tangy dressing.
- Broccoli and Cheddar Soup: A creamy and comforting soup made with broccoli, cheese, and a rich broth.
- Roasted Vegetable Wrap: A healthy and delicious wrap filled with roasted vegetables and a creamy spread.
Conclusion
The roasted chickpea and broccoli burrito is a vibrant and nutritious lunch recipe that’s perfect for busy weeknights or leisurely weekend lunches. With its crispy roasted chickpeas, tender broccoli, and a medley of spices, it’s a dish that’s both satisfying and healthy. Whether you’re a vegetarian or just looking to add more plant-based meals to your diet, this burrito is sure to become a favorite. Don’t forget to try out the variations and customizations to make it your own. Happy cooking!
Paula has been a passionate home cook for over a decade, specializing in healthy, nutritious meals that the whole family can enjoy. Her love for food started early, influenced by her grandmother’s traditional recipes, which she modernizes with a healthier twist. Paula holds a nutrition certification and is dedicated to sharing meals that not only taste great but also fuel the body with essential nutrients.
I really like this broccoli burrito Paula, I love your recipes.
Thank you Emily, I am glad you like it.