Passionate About Pittsburgh
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My Meat-free Mondays: Broccoli Chickpea Burritos

Is there a food that you need to remind yourself you like? That’s my relationship with chickpeas. For some reason, I always avoid them. I’ll stare at hummus with disgust, then take a bite and remember how much I love it. It’s the same when adding chickpeas to salads and other dishes. I don’t know why my brain doesn’t want my taste buds to enjoy chick peas, but such is life.

I’m trying to avoid those really long novel-esque recipe blog posts. So if you’re interested in why my family is trying to move to a mostly vegetarian diet, you can see that here. Each week I’ll link to my previous meat-free Monday posts.

But without further ado, here’s this week’s recipe!

Print Recipe
My Meat-free Mondays: Broccoli Chickpea Burritos
*Adapted from a recipe found on Thug Kitchen. Thug Kitchen is a great recipe resource , but be advised, there's a lot of adult language.
Prep Time 15 minutes
Cook Time 35 Minutes
Servings
Burritos
Ingredients
Spice Mix
Prep Time 15 minutes
Cook Time 35 Minutes
Servings
Burritos
Ingredients
Spice Mix
Instructions
  1. Preheat the oven to 425 degrees.
  2. Chop the veggies.
  3. In a large bowl, combine the chickpeas and chopped veggies, excluding the garlic (you'll add that later).
  4. In a smaller bowl, combine the spices.
  5. Mix the oil and soy sauce in with your chickpeas and veggies until well coated. I just dump the ingredients in, then use my hands.
  6. Sprinkle the spice blend over the chickpeas and veggies and mix well.
  7. Pour the veggies on a parchment (or foil) lined baking sheet and bake in the preheated oven for 20 minutes.
  8. Remove from oven and add garlic, then bake for an additional 15 minutes.
Recipe Notes

Be sure to include whatever burrito toppings you like. We used plain Greek yogurt, guacamole, salsa and cheese. 

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