Can you put chickpeas in a burrito bowl?

These vegan chickpea burrito bowls are easy to meal prep and so delicious! They feature chickpeas that have been seasoned with salsa for fast flavor . Top them with my creamy cashew queso sauce for a vibrant and filling meal. With the arrival of fall, I've been getting into a routine of meal prep at home.

What to season chickpeas with reddit?

I usually go olive oil, garlic powder, pink Himalayan salt, and smoked paprika . This is perfect for roasted chickpeas on top of salad. Chili lime seasoning from Trader Joe's. For those without a nearby TJ's, Tajin is the same and can be found in the spice or latin section of most grocery stores.

Can you use canned chickpeas?

Bulk up soups or stews with chickpeas Since canned chickpeas are already cooked, you can add them in toward the end of simmering for a firmer texture. Or, add them at the start so they soften up.

Is a bowl of chickpeas healthy?

Chickpeas are affordable, versatile, and highly nutritious . They may aid weight management, protect against chronic disease, and promote several other aspects of health.

How can you make chickpeas taste better?

To do this, I drain and rinse a can of chickpeas, then toss them with oil, salt, pepper, and any spices that I'm feeling . (I typically go with garlic powder, cumin, and smoked paprika, but anything will work.)

What flavors go well with chickpeas?

For a low-effort but flavor-loaded veggie dinner, toss a can of chickpeas with boiled potatoes, cilantro-mint chutney, tamarind chutney, and yogurt , then top with chiles, onions, tomatoes, and chaat masala.

How do you get chickpeas to absorb flavor?

A brief stint in the microwave expands the beans; as they cool, they contract, soaking up seasonings to ensure maximum flavor . Once they reach room temperature, they can then be combined with the rest of the ingredients.

What can I get in my burrito bowl?

Burrito Bowls are basically the guts of a burrito – chicken, rice, beans, salsa, and guacamole – scooped inside of a bowl versus a tortilla, so they're gluten free and lower in carbs than a traditional burrito.

Do you have to cooked canned chickpeas?

Canned chickpeas are pre-cooked chickpeas . You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Can I use chickpeas instead of kidney beans?

With a similar texture and nutty taste, chickpeas make an excellent substitute for kidney beans in savory preparations . Nutritionally, chickpeas and kidney beans have a high fiber content, though chickpeas have a bit more.

What do you eat canned chickpeas with?

You can do Greek salad with chicken on top, you can make humus or falafel, you can do can of fava beans with chick pea add cumin, salt, garlic powder and heat on stove and drizzle with olive oil eat it dip with pita bread, you can do chick pea soup, add spinach, onion, chick pea salt and black pepper, garlic powder and ...

Chickpea Burrito Bowls Recipe - Peas and Crayons Blog (2024)

Home » Main Dishes » Roasted Chickpea Burrito Bowls

Published: April 20, 2022Updated: July 12, 2022Author: Jenn Laughlin

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Crispy chickpeas are a plant-based powerhouse and set these fully loaded vegan chickpea burrito bowls over the top with texture and flavor!

Chickpea Burrito Bowls Recipe - Peas and Crayons Blog (1)

I’m still very much enamored with burrito bowls these days.

Can you blame me? A mountain of fluffy seasoned rice piled high with all your favorite burrito fixings… what’s not to love?!

For these baller burrito bowls I used crispity crunchy taco-seasoned oven roasted chickpeas as my protein. That’s a lot of adjectives, I know, but also a lot of deliciousness!

My go-to burrito bowl base is half fluffy seasoned yellow rice and half chopped romaine lettuce. This way you get all the heartiness of rice but lightened up a bit thanks to the salad greens filling half the bowl.

Today’s beautiful bowl is topped with fresh Pico de Gallo salsa, some quick marinated red onion, fresh sliced jalapeño peppers, and chopped scallions.

For a sauce I opted for some thick and creamy Valentina hot sauce (YUM) and a drizzle of lime kissed vegan sour cream.

Chickpea Burrito Bowls Recipe - Peas and Crayons Blog (2)

Burrito Bowl Topping Inspo

Choose your favorites from the list below and mix and match for a custom burrito bowl that rocks your face!

fresh cilantro
chopped green onion
sautéed or grilled vegetables
black bean salsa
black beans
sweet corn
pico de gallo
jarred or homemadesalsa
guacamole
sour cream (vegan or regular)
tomatillosalsa verde
avocado salsa verde(yessss!)
sliced black olives
pickled jalapeño peppers
pickled red onion
shredded cabbage orslaw
crushed tortilla chips for a little crunch
hot sauce

While the recipe is written to be gloriously gluten-free and vegan, vegetarians are free to add regular sour cream and even some grated cheese to the mix!

My T-Rex husband added chicken to his bowl while I doubled up on chickpeas. (I may have blatantly told him the chickpeas were all mine – haha!)

They’re so easy to customize and can satisfy a variety of dietary needs and preferences. Choose what you love and have fun with it!

Chickpea Burrito Bowls Recipe - Peas and Crayons Blog (3)

Mix and Match: Burrito Bowl Base Ideas

I mentioned earlier how I used a duo of fresh crisp romaine and fluffy yellow rice for my burrito bowl base, but that’s not the only option!

For those who need a grain-free, paleo, whole30, low carb, or keto option, you know what to do: Cauliflower rice to the rescue! To amp up the flavor I highly suggest using my Mexican Cauliflower Rice as the base. It’s delicious!

Crispy Roasted Chickpea Burrito Bowls

As written, the recipe below makes 2 large-and-in-charge meal-sized burrito bowls with *all the toppings*

Feel free to double or triple the recipe if you have a larger crew to feed.

Are you team meal prep? The rice and toppings for these bowls can all be prepped and stored in the fridge so all you’ll have to do is warm up some rice while you roast your chickpeas. Simply assemble and commence faceplant!

Roasted Chickpea Burrito Bowls

Crispy chickpeas are a plant-based powerhouse and set these fully loaded vegan chickpea burrito bowls over the top with texture and flavor!

5 from 8 votes

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Course: Main Course

Cuisine: Tex-Mex, Vegetarian

Ingredients

½ cup uncooked yellow rice
1 ½ cup cripsy roasted chickpeas (see recipe below)
1-2 cups chopped romaine lettuce
1 cup Pico de Gallo (see recipe below)
⅓ cup thinly sliced red onion (see notes)
1 jalapeño sliced thin
vegan sour cream for topping
fresh cilantro or chopped green onion for topping
hot sauce for topping

CRISPY ROASTED CHICKPEAS

1 can chickpeas (15 oz)
1 TBSP avocado oil
¼ tsp salt
1 tsp ground cumin
½ tsp garlic powder
¾ tsp chili powder
¼ tsp smoked paprika
¼ tsp cayenne pepper (optional) add extra for spicy chickpeas

EASY HOMEMADE PICO DE GALLO

1 cup finely diced roma tomatoes
½ cup finely diced white onion
1 small jalapeño (optional)
1 tsp avocado oil (optional but tasty!)
½ lime juiced
2-4 TBSP fresh chopped cilantro
¼-½ tsp salt to taste

Instructions

Preheat oven 400°F.
Cook yellow rice via package instructions (approx. 20-25 min)
While the rice cooks, prep all your burrito bowl ingredients and roast your chickpeas. This way once the rice and chickpeas are ready all you have to do is assemble and faceplant!
Rinse and drain chickpeas then pat dry.Lay spaced out on lined baking sheet and drizzle with avocado oil and salt. Mix to evenly coat.Set timer for 25 minutes, toss em in the oven at 400°F, and move on to prep the rest of your burrito bowls.Once crispy, remove chickpeas from oven and add cumin, chili powder, garlic powder, cayenne pepper, and paprika. Mix well to coat.
To make the Pico de Gallo (which is basically just a chunky fresh salsa – delish!) finely chop onion, tomato, and jalapeño. Combine with the juice of half a lime, fresh cilantro, and season with salt to taste. This recipe makes more than you'll need for the bowls so you can add extra as desired or snack on it as an appetizer with tortilla chips. Love it so!
Chop lettuce and thinly slice jalapeño.
Once rice is done cooking, fluff with a fork and divide between two bowls.
Add chopped lettuce, crispy chickpeas, pico de gallo salsa, red onion, and jalapeños to each bowl.
Top each bowl with a dollop or two of vegan sour cream (or regular if vegetarian) and drizzle the chickpeas with hot sauce if you'd like a little kick!
Sprinkle some scallions or cilantro and top and add any extra toppings your heart desires. See blog post for a full list of topping ideas. Enjoy!

Notes

You can add your red onion straight up, opt for pickled red onion, or even toss your sliced red onion with a little dred wine vinegar, avocado oil, salt and pepper for some speedy marinated onions. So good!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed band enjoy!

Nutrition

Calories: 543kcal, Carbohydrates: 117g, Protein: 23g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Sodium: 1123mg, Potassium: 839mg, Fiber: 18g, Sugar: 23g, Vitamin A: 3175IU, Vitamin C: 21mg, Calcium: 145mg, Iron: 8mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

If you get a chance to try these tasty roasted chickpea burrito bowls, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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