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Chickpea Burrito Bowl

Updated: Nov 7, 2020

I've been craving burritos for about a week but I'm also doing my best to avoid eating any bread (I must confess....I'm that person that will eat just about anything if it's in a flour tortilla and I've been cleansing and I'm trying to practice the fine art of eating certain things in moderation). So to help satisfy my cravings I decided to make burrito bowls. I tweaked this recipe a bit from my usual burrito bowls by subbing quinoa for rice and using chickpeas instead of black beans and by using heirloom tomatoes for the pico de gallo. It was super quick and easy to make and left me feeling full but not weighed down.

Cook Time: 20 Minutes

Makes 2 servings


The Chickpeas

  • 2 cups of cooked chickpeas ( I used the organic ones in a can. Just make sure you rinse and strain them)

  • 1/2 tsp of onion powder

  • 1/2 tsp of garlic powder

  • 1-1/2 tsp of chili powder

  • 1/2 tsp of paprika

  • pinch of cayenne pepper

  • 1 tsp of fresh chopped cilantro

  • sea salt to taste

  • 2 tbs of extra virgin olive oil

The Pico de Gallo

  • 3 cups of chopped tomatoes

  • 1/4 cup of finely diced red onion

  • 2-3 tbs of fresh cilantro chopped (Use more or less depending on your preference.)

  • 1 tbs of extra virgin olive oil

  • 1 tbs of fresh lime juice

  • sea salt and pepper to taste

The Kale

  • 3 cups of kale

  • 2 cups of cooked quinoa (I used leftovers)

  • 1 avocado sliced in half with the pit removed


  1. First prepare the pico de gallo by adding all the ingredients to a medium size bowl and mix well.

  2. Add salt and pepper to taste and refrigerate until ready to use.

  3. Next make the chickpeas by bringing a medium size skillet over medium heat and add in the extra virgin olive oil.

  4. Once the oil is hot add in the chickpeas and seasoning. Cook for 6-7 minutes while stirring occasionally. Remove from heat and add in salt to taste and the fresh cilantro.

  5. Remove the chickpeas from the pan and use the same pan to cook the kale by placing the pan back over medium heat and add in an additional tbs of extra virgin olive oil and the kale. Cook for about 5 minutes while stirring occasionally. Add salt to taste.

  6. Now you can begin to assemble the burrito bowls by adding everything into a bowl.

  7. I always season my avocado with a little fresh lime juice, sea salt, black pepper and cayenne pepper.

Look at these gorgeous tomatoes!!!!

I love chickpeas!

The finished product!!

Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.

Hey I'm Shantelle!


I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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