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Chickpea Burrito Bowls

Helen T. Patterson
Wholesome, colorful, and full of flavor, these Roasted Chickpea Burrito Bowls are a plant-powered twist on a Tex-Mex favorite.
With crispy seasoned chickpeas, zesty pico de gallo, and fluffy rice, they’re a quick, customizable, and satisfying meal that’s perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tex-Mex, Vegetarian
Servings 2

Equipment

  • 1 Medium Pot (for cooking rice)
  • 1 Baking Sheet (for roasting chickpeas)
  • 1 Mixing Bowl (for pico de gallo)
  • 1 sharp knife for chopping vegetables
  • 1 cutting board (for chopping ingredients)
  • 1 Spatula or Spoon (for mixing chickpeas)
  • 2 Serving Bowls (for assembling burrito bowls)

Ingredients
  

For the Burrito Bowls

  • ½ cup uncooked yellow rice
  • 1 ½ cups crispy roasted chickpeas from recipe below
  • 1 –2 cups chopped romaine lettuce
  • 1 cup fresh pico de gallo from recipe below
  • ⅓ cup thinly sliced red onion
  • 1 fresh jalapeño thinly sliced
  • 2 tbsp vegan sour cream or regular, if preferred
  • Fresh cilantro or chopped green onion for topping
  • Hot sauce for drizzling (optional)

For the Crispy Roasted Chickpeas

  • 1 can chickpeas 15 oz, rinsed and drained
  • 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, for heat

For the Pico de Gallo

  • 1 cup roma tomatoes finely diced
  • ½ cup white onion finely diced
  • 1 small jalapeño finely diced (optional)
  • 1 tsp avocado oil optional, for richness
  • ½ lime juiced
  • 2 –4 tbsp fresh cilantro chopped
  • ¼ –½ tsp salt to taste

Instructions
 

  • Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C).
    This ensures that when the chickpeas go in, the oven is already hot enough to help them roast evenly and turn perfectly crisp.
    While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup effortless later.
  • Rinse, Drain, and Dry the Chickpeas: Open your can of chickpeas, drain them in a colander, and rinse under cool running water to remove excess starch and any canned liquid.
    Shake off the water, then pat the chickpeas completely dry with a clean kitchen towel or paper towels.
    Removing as much moisture as possible is key—dry chickpeas crisp up beautifully, while damp chickpeas tend to steam in the oven.
  • Season and Roast the Chickpeas: Spread the dry chickpeas evenly across the prepared baking sheet.
    Drizzle with 1 tablespoon of avocado oil and sprinkle lightly with ¼ teaspoon salt.
    Toss them with your hands or a spatula until they’re evenly coated.
    Place the tray in the preheated oven and roast for 25 minutes, giving the pan a shake halfway through to ensure even crisping.
  • Add Flavor to the Chickpeas: Once the chickpeas are golden and crunchy, remove the tray from the oven.
    While they’re still hot, sprinkle them with ground cumin, garlic powder, chili powder, smoked paprika, and cayenne (if using).
    Toss well until every chickpea is coated in aromatic spices. Set aside to cool slightly as you move on to the other components.
  • Cook the Yellow Rice: Meanwhile, prepare your rice according to the package instructions.
    Typically, this involves rinsing the rice, combining it with water (or broth for extra flavor), and simmering until tender and fluffy.
    Cooking time is usually 20–25 minutes.
    Once done, fluff the rice gently with a fork to release steam and prevent clumping. Keep it warm until ready to assemble.
  • Make the Fresh Pico de Gallo: While the rice and chickpeas are cooking, prepare your fresh salsa.
    Finely dice the roma tomatoes, white onion, and jalapeño (if using), then combine them in a mixing bowl.
    Add the juice of half a lime, freshly chopped cilantro, and a pinch of salt to taste.
    For extra richness, you can drizzle in a teaspoon of avocado oil. Stir everything together until well mixed. The flavors will meld beautifully as it sits.
  • Prep the Fresh Vegetables: Wash and chop your romaine lettuce into bite-sized pieces.
    Thinly slice the red onion into delicate strips and slice the jalapeño into rings.
    If you prefer a milder onion flavor, you can soak the slices in cold water for a few minutes or toss them with a splash of vinegar for quick pickling.
    Keep the vegetables ready for assembling.
  • Assemble the Burrito Bowls: Now comes the fun part—building your bowls! Start by dividing the warm yellow rice evenly between two serving bowls.
    Top each bowl with a generous handful of crisp romaine, a scoop of freshly made pico de gallo, and a layer of seasoned roasted chickpeas.
    Add sliced red onions and jalapeño rings for crunch and spice.
  • Add Creamy and Spicy Toppings: To finish, spoon a dollop of vegan sour cream (or regular, if not strictly vegan) onto each bowl.
    Drizzle with your favorite hot sauce for extra heat, and sprinkle over freshly chopped cilantro or green onions for a bright, herby kick.
  • Serve and Enjoy Immediately: Your roasted chickpea burrito bowls are now ready to serve!
    They’re best enjoyed right away while the chickpeas are still warm and crunchy.
    If meal prepping, keep the components stored separately and assemble just before eating to maintain maximum freshness and texture.

Notes

  • Always dry chickpeas thoroughly before roasting for the crispiest results.
  • Shaking the pan halfway through roasting helps chickpeas cook evenly.
  • Use broth instead of water when cooking rice for extra flavor.
  • Pico de gallo tastes best when made fresh but can be prepped a few hours in advance.
  • Keep components stored separately if making ahead to preserve freshness and crunch.
  • Adjust spice levels by controlling jalapeño and cayenne pepper.