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A simple, under 30 minutes vegan burrito made with chickpeas and mango salsa.

Vegan Chili Chickpea Burrito

You're going to love this easy, under 30-minute meal! This chili chickpea burrito is delicious, filling, and completely plant-based!
Course Dinner, lunch, Main Course, Snack
Cuisine American, Plant Based, Vegan
Keyword Vegan Burrito Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 84kcal
Author Lauren


  • 2 tbsp extra virgin olive oil
  • 1 15 ounce can garbanzo beans drained and rinsed
  • 1 15 ounce can fire roasted tomatoes *don't drain
  • 1/2 red onion diced
  • 2 garlic cloves minced
  • 1 tbsp maple syrup
  • 1/4 tsp red pepper flakes


  • In a pan over medium heat, add the olive oil, garlic, and diced onion and saute for five minutes.
  • Add the canned chickpeas, fire roasted tomatoes, maple syrup, chili powder, and red pepper flakes and simmer over medium heat for 15 minutes or until the liquid from the tomatoes has evaporated.
  • Fill your burritos with the chickpeas and suggested fillings below and enjoy.


SUGGESTED FILLINGS: Mango salsa, romaine lettuce, rice, and salsa (recipes for salsa listed in the article above). 
Leftovers will save in the fridge, in an airtight container, for a week. 


Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg