avocado on vegan chickpea breakfast burrito

Vegan Chickpea Breakfast Burritos

Breakfast is my favorite meal of the day. I could have breakfast foods in the morning, on my lunch break, and in the evening.

There’s no match to the perfect breakfast burrito. And this one is great for the veggie lover. It’s a colorful menagerie of fresh vegetables that makes it the best way to start your day full of nutrients and vitamins all wrapped in a warm tortilla with sriracha mayo.

While the mayo in this recipe does have soy, I love that I don’t have to rely on soy products like tofu to get protein. The chickpeas are a vital part to keep all the ingredients together. Not to mention, they are already a staple in pretty much every vegan’s cupboard.

vegetables for vegan chipkpea breakfast burrito: red bell pepper, potatoes, avocado, shallot, mushroom, spinach, chickpeas, and tortillas
Make Breakfast Colorful Again: grab veggies that have a pop of color.

Description: Vegan Chickpea Breakfast Burrito

Diet: Plant- Based, Vegan, Nut-Free

Ways to make low-waste: buy fresh vegetables, buy bulk seasonings, buy bulk chickpeas

Recipes makes: 2 burritos

Prep time: 5 minutes

Cook Time: 15 minutes

Put-Together-Time: 1 minute

Total time: 21 minutes


2 teaspoons of olive oil

1 large potato

1/2 medium zucchini

1/2 shallot

1/2 red bell pepper

2 medium mushrooms

3/4 cup chickpeas

1 handful of spinach

Zatural Pink Himalayan Sea Salt


2 tortillas

1/2 small avocado

1 teaspoon of sriracha

1 teaspoon of Vegenaise


chopped vegetables for vegan chickpea breakfast burrito: red bell pepper, mushrooms, zucchini, shallots, and potatoes
I like to dice the vegetables small. It makes the burrito more filling, and it helps speed up the cooking process, especially for the potatoes.

Dice zucchini, bell peppers, potatoes, mushrooms, and shallots.

Toss potatoes, bell peppers, and shallots in preheated and oiled pan

vegetables in the pan for vegan chickpea breakfast burritos: zucchini, mushrooms, potatoes, shallots, and red bell peppers

After potatoes have softened, add in zucchini and mushrooms.

Season with Zatural pink Himalayan salt and black pepper

mashed chickpeas for vegan chickpea breakfast burrito
Mashed chickpeas are my favorite egg replacement for breakfast items. Talk about versatile!

While vegetables are cooking, mash chickpeas

Chickpeas mixed with vegetables for vegan chickpeas breakfast burritos
The mashed chickpeas act as a binding agent, bringing all the vegetables together, and making it so the burrito doesn’t fall apart when you bite in.

Add in mashed chickpeas to the pan.

spinach for the vegan chickpea burrito.
The reason I love spinach is that it is so much more versatile than any other leafy vegetable, and the pretty green color it adds to any meal.

Chop and add in spinach.

tortilla for vegan chickpea breakfast burritos
DO NOT MICROWAVE YOUR TORTILLA. Pan fried tortillas only.

While spinach cooks down, throw a tortilla on a flat pan to heat up.

sriracha vegan mayo for vegan chickpea breakfast burrito
Spicy mayo adds a yummy spice, but also adds another texture to the breakfast burrito.

Mix together sriracha and Vegenaise.

avocado on vegan chickpea breakfast burrito
It’s hard to have a vegan breakfast burrito without slices of avocado. It doesn’t take a lot, so save the rest of the avocado for lunch… or another burrito.

Transfer vegetables to tortilla.

Top with avocado and sriracha mayo.

vegan chickpea breakfast burrito
The only thing that makes this burrito better is serving it with some fresh berries.

Wrap and serve with salsa and fresh fruits.

Enjoy your rainbow breakfast full of yum veggies!

Originally shared on klymit.com

Your full-time plant eater and full-time burrito and breakfast advocate,




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