Roasted Chickpea and Broccoli Burrito
A vibrant and nutritious burrito filled with roasted chickpeas, broccoli, and a medley of spices, perfect for a quick and healthy lunch.
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.