This tasty burrito combines the flavors of kale and chickpeas for a flavor-packed meal. After chopping and lightly sautéing the kale and garlic, the chickpeas are cooked with cumin, paprika, and oregano for a delicious Mexican flavor. The mixture is then piled onto a warm tortilla and topped with avocado, salsa, and sour cream. This burrito is easy to make and provides a filling, nutritious meal.


Kale and Chickpea Burrito

  • Ingredients:
    • 1/2 cup of cooked chickpeas
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon coriander
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1-2 tablespoons olive oil
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 2 cups kale, chopped
    • 4 burrito-size tortillas
    • 1/2 cup vegan cheese, optional
    • 1 avocado, sliced, optional
  • Instructions:
    • Preheat oven to 350 degrees F (175 degrees C).
    • Mix together the cooked chickpeas, chili powder, smoked paprika, garlic powder, cumin, coriander, sea salt, and black pepper in a medium bowl.
      Add the olive oil and mix together until the chickpeas are well-coated.
    • Spread the coated chickpeas onto a baking sheet and bake for 15-20 minutes, stirring halfway through.
    • While the chickpeas are baking, heat a large skillet over medium-high heat. Add the onion, garlic, and a few tablespoons of water and cook for
      5 minutes, until the onion is soft and translucent. Add the kale and cook for an additional 5 minutes, stirring occasionally.
    • Warm the tortillas in a lightly greased frying pan over medium heat, for about 2 minutes on each side.
    • To assemble the burritos: place the cooked chickpeas and kale mixture in the center of the tortilla and top with dairy-free cheese, avocado,
      and your favorite extras. Roll up the burrito and enjoy.

Kale and Chickpea Burrito

2 thoughts on “Kale and Chickpea Burrito”

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