Roasted Chickpea and Broccoli Burritos to Swear By

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Ever heard of Thug Kitchen? It’s a super-popular vegan cooking blog that uses dirty words to promote clean eating. The following recipe is from the site’s authors’ debut book, Thug Kitchen: The Official Cookbook, and is a delicious vegan take on burritos. However, proceed with caution—it contains an expletive…or 10—don’t say you weren’t warned!

This is a fan favorite that had to appear in the book. It’s a weeknight staple and one bad burrito you deserve to have in your life. Listen to the fans. They know what’s up.

Roasted Chickpea and Broccoli Burritos

Makes 4 to 6 burritos


  • 1 large yellow onion
  • 1 red bell pepper
  • 1 large crown of broccoli
  • 3 cups cooked chickpeas*
  • 3 Tablespoons olive oil
  • 1 to 2 Tablespoons soy sauce, tamari, or Bragg’s**
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander***
  • Cayenne pepper, to taste
  • 4 cloves garlic, minced
  • ½ lime
  • 4 to 6 flour tortillas
  • Burrito trimmings, such as spinach, avocado, cilantro, and Fire-Roasted Salsa (find the recipe on page 124 of our book)

* Or two 15-ounce cans

** WTF? See page 10 of our book.

*** Or more cumin if you don’t want to go to the store.


1. Crank your oven to 425°F. Grab a large-rimmed baking sheet.

2. Chop up the onion, bell pepper, and broccoli ’til they’re the size of a chickpea. Place all the chopped-up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered. Put all of that on the baking sheet and bake for 20 minutes.

3. Take it out of the oven—don’t f@#king burn yourself—then add the garlic and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point but that is the plan, so chill the f@#k out and take it out of the oven. Squeeze the lime juice over the pan and stir the roasted chickpeas and veggies all around. Taste and see if it needs more spices or anything.

4. Now make a motherf@#king burrito. We like ours with spinach, avocado, cilantro, and some fire-roasted salsa, but do your thing.

Thug Kitchen Author Photo

Thug Kitchen is a collaborative cooking blog run by Michelle Davis and Matt Holloway. They live and operate out of Los Angeles. Davis is the cook, Holloway is the photographer, and they write the site together. 



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4 Responses to Roasted Chickpea and Broccoli Burritos to Swear By

  1. jerre October 21, 2014 at 4:19 pm #

    Sounds Efffin delicious to me can’t wait….go to the store for ingredients first…
    passing on to my 7 children and 11 grands….lol…they will love the way directions
    are written….little shock goes a long way when they think Grand mamame is
    a prude……chick peas and broccoli how nutritious…and avocado!!!!


  2. Maria Luci October 21, 2014 at 4:29 pm #

    Ha! Have fun, Jerre! 🙂 It does sound super delicious and nutritious.

  3. Nikki Lindqvist January 17, 2015 at 6:42 am #

    Tried this last night. Good!! It made such a huge mound of food that I thought for SURE we’d have tons leftover. But – nope. It was perfect for 2 with leftovers for maybe 2 more burritos. (Of course, that all depends on the size of the tortilla, etc.) A great Friday-night dish!

  4. Maria Luci December 15, 2015 at 4:21 pm #

    Made this last weekend and LOVED them! Neither my husband or I are actually vegan, but we have the Thug Kitchen cookbook and honestly everything I’ve made from it we’ve both enjoyed. These burritos were especially tasty, and made my husband say, “It’s like we don’t even need meat.” Wild!

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