Chickpea Breakfast Burrito Bowls

Serves:Prep Time: 20 min. Cook Time: 40 min.


Ingredients for Blackened Chickpeas:

  • 1/2 tbsp smoked paprika
  • 1/2 tbsp regular paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper (see notes)
  • 3/4 tsp ground white pepper (see notes)
  • 3/4 tsp ground black pepper (see notes)
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried oregano leaves
  • 1 ½ cups of cooked chickpeas
  • 1 tbsp olive oil

Ingredients for Bowl:

  • 1 cup Ancient Harvest Organic Antioxidant Blend  (or use rice or grain of choice)
  • 1 ½  cup blackened chickpeas
  • 1 cup guacamole (or 1 well-mashed avocado)
  • 1 tbsp freshly-squeezed lime juice
  • 1/2 head red cabbage chopped
  • 1 cup prepared salsa of choice
  • Fresh cilantro (optional) for serving




    Directions for Blackened Chickpeas: 

    1. Mix spices and heat oil in pan to medium heat.
    2. Add chickpeas to pan, then spices. Stir about 5 minutes until chickpeas are lightly crisped.

    Directions for Bowl:

    1. Combine the rice blend with 2 and 1/4 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 25-30 minutes or until all of the water is absorbed. Remove from the heat and allow to stand for 5 minutes, then fluff with a fork. (Note: also works in a rice cooker).
    2. If you haven't already, prepare your blackened chickpeas according to the instructions.
    3. To prepare each spicy chickpea breakfast burrito bowl, add 1/2 cup of cooked rice blend to a bowl. To the bowl, add about 3/8 cup blackened chickpeas (a fourth of the recipe); a big handful of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup of the avocado mixture. Garnish with fresh cilantro if desired, and serve.