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Chickpea and Millet Burritos. Vegan. Myberryforest.com

Chickpea and Millet Burrito

Tiina from My Berry Forest
Chickpea and millet burrito is the perfect recipe to kick off a healthier month. It's also perfect for Veganuary!
Prep Time 35 mins
Cuisine vegan
Servings 4

Ingredients
  

Chickpeas

  • 14 oz / 400 g canned (ready to eat) chickpeas I use two cans of chickpeas in brine

Chickpea marinade

  • 4 tbsp olive oil
  • 1 tbsp tamari or soy sauce
  • 1 tbsp lemon juice
  • 1,5 tsp ground cumin powder
  • 1 tsp onion powder
  • 1 tsp sweet (mild) paprika powder
  • 0,5 tsp garlic powder
  • 0,5 tsp coconut sugar
  • few pinches of salt

Millet

  • 1/2 cup millet
  • 1,5 cup water (or veggie stock)
  • 1/2 veggie stock cube (if not using veggie stock)

Burritos

  • tortillas
  • vegetables of choice we use: cucumber, bell peppers, cabbage, celery
  • romaine lettuce or greens of choice
  • cilantro
  • tomato salsa I use a store brought organic mild salsa
  • optional: vegan cheese
  • unsweetened vegan yogurt I use coconut yogurt, because it's so creamy and thick
  • tortilla chips
  • lime

Instructions
 

Chickpeas

  • Preheat oven to 180 C / 356 F
  • Whisk the chickpea marinade ingredients together. 
  • Place chickpeas in a baking pan / sheet and mix in the marinade until the chickpeas are fully covered. 
  • Bake in the oven for 20 minutes.

Millet

  • Bring water, veggie stock cube (or veggie stock) & millet to a boil and cover with lid. 
  • Cook millet covered with lid in low heat for 15 minutes or until water is fully absorbed. Do not stir the millet while it's cooking. 
  • Remove the pan from heat and let sit covered with lid for about 10-15 minutes.

Burritos

  • Fill the tortillas with chickpeas, millet, crumbled tortilla chips, veggies, lettuce, cilantro, salsa, yogurt and vegan cheese. Squeeze some lime on the toppings.
  • ENJOY!
Keyword burritos, chickpeas, millet
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