Recipe-Chickpea and Broccoli Burritos

This recipe stems from one of my favorite vegan cookbooks- Thug Kitchen. If you have not opened Thug Kitchen, you definitely should; I have never enjoyed just reading a cookbook as much as I have this one. The intro alone had me laughing out loud the entire time. I don’t want to spoil anything. I really think it is a cookbook everybody should have! The language is a bit dicey, but that makes it, and I am not one to often use profanity. 😂😂😂

This burrito recipe is one of my favorites out of the entire book. I altered very little because it’s just so delicious! I think everyone enjoys roasted vegetables, and roasted chickpeas alone make for an amazing snack. The flavor and texture combinations at play here are spot on. It makes for a very delicious and nutritious meal. Like with most recipes, if you do not like a certain vegetable, you can omit it, or substitute something else. I usually double this recipe so that I can have enough to eat a few more times later in the week.

This recipe will make about 4 or 5 large burritos.


1 medium sized onion

1 red bell pepper

2 cups raw broccoli

2 15 ounce cans of chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon coriander

1 teaspoon garlic powder

1/4 teaspoon Cayenne pepper

Juice of half a lime

Choice of burrito size tortillas

Optional toppings: Spinach or lettuce, avocado, salsa, vegan sour cream, vegan cheese, hot sauce.


Preheat oven to 425°F and line a large baking sheet with parchment paper or foil (spray foil with cooking spray.)

You’ll probably see me using parchment paper more and more. The research that is being done has found that more aluminum than once thought leaches into our food when cooked at high temperatures. Parchment paper is a great alternative. It used to annoy me, but here’s a handy tip: use magnets to secure the ends of the paper that curl up while you are spooning your food onto the baking tray. Just don’t forget to take them off before putting it in the oven! (What? I didn’t do that or anything….😏)

Cut up the onion, bell pepper, and broccoli to the approximate size of the chickpeas. Put them all in a large bowl and pour in olive oil and soy sauce. Stir well. Throw in all of the spices and mix until everything is covered. Isn’t it such a pretty sight!?

Spoon onto baking sheet.

Bake for 25 minutes.

Take baking sheet out of oven and add lime juice throughout.

Stir well and bake for another 10 minutes. Let cool, slightly, before serving. Top with desired toppings and enjoy!

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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