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    Home » Recipes » Dinner

    Chickpeas Burrito Bowl with Quinoa

    Published: Apr 25, 2025 by Maria Doss · This post may contain affiliate links · 4 Comments

    pinterset image.

    This Chickpeas Burrito Bowl is loaded with protein from quinoa and flavorful chickpeas. Skip the takeout and make this vibrant, vegetarian burrito bowl that’s bursting with color, nutrients, and serious flavor.

    Jump to Recipe

    Got canned chickpeas? Put them to good use — Make this beet and chickpea curry or the healthy chocolate hummus recipe next!

    one pink bowl with assembled chickpea burrito bowl.

    👉 This chickpeas burrito bowl recipe has been a family and reader favorite since I first shared it back in 2024! In April 2025, I gave it a little upgrade with fresh photos, a video tutorial, and added quinoa for an extra boost of protein. The original version used cilantro lime rice, so feel free to use your favorite base!

    🤩 Why our recipe?

    1. High in protein: From the chickpeas and quinoa.
    2. Completely customizable: Use rice or chopped lettuce instead of quinoa and use your favorite burrito bowl toppings.
    3. Healthy & Satisfying: Filling, colorful, nutritious and wholesome.
    4. Mega flavorful: Mexican chickpeas, pico de Gallo and the sour cream sauce, makes it uber delicious.
    5. Great for meal prep: The quinoa and chickpeas can be made ahead and stored for the week.
    Jump to:
    • 🤩 Why our recipe?
    • Short Video
    • Ingredients you'll need to make chickpeas burrito bowl
    • How to make burrito bowl with chickpeas?
    • Recipe tips
    • Frequently asked questions
    • More Mexican recipes
    • Chickpeas Burrito Bowl with Quinoa

    Short Video

    Ingredients you'll need to make chickpeas burrito bowl

    1. Cooked chickpeas: I used my Mexican Chickpeas recipe for this—it’s super flavorful thanks to a simple Mexican spice blend. Ready in just 15 minutes, and it’s amazing in chickpea lettuce wraps, tacos, burritos… You name it!
    2. Cooked quinoa: My favorite way to cook quinoa is in the Instant Pot—super easy and it’s done in no time!
    3. Pico de Gallo: It adds a burst of fresh, tangy flavor and crunch. Don't have pico de gallo? Simply top the chickpea burrito bowl with chopped tomatoes, onion, cilantro, jalapenos, and a squeeze of lime!
    4. Avocado: No burrito bowl is complete without some creamy, ripe avocado —but guac works just as well too!
    5. Sour cream sauce: Just mix some sour cream, finely grated garlic, lime juice, salt and a splash of water to get to a drizzly consistency.
    6. Lettuce: Chopped romaine, butter or iceberg lettuce. Use as much as you like.

    How to make burrito bowl with chickpeas?

    cooked Mexican chickpeas in a black skillet.
    Make Mexican chickpeas.
    a spoonful of cooked quinoa above an instant pot.
    Cook quinoa.

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    white sour cream sauce in a glass jar.
    Make sour cream sauce - Mix sour cream, grated garlic, lime juice, salt and a splash of some water.
    one pink bowl with cooked quinoa and brown chickpeas.
    Ladle bowls with cooked quinoa and chickpeas.
    one pink bowl with cooked quinoa, brown chickpeas, lettuce and pico de gallo.
    Top with chopped lettuce and pico de gallo.
    one pink bowl with assembled chickpea burrito bowl.
    Drizzle sour cream sauce

    Recipe tips

    • Feel free to customize with your favorite burrito bowl toppings.
    • Use cilantro lime rice instead of the quinoa.
    • Top with guacamole or avocado crema instead of avocado.
    • Use salsa instead of pico de gallo or simply top the assembled bowls with chopped, tomato, onion, cilantro, jalapeno and a squeeze of lime juice.
    • Use Greek yogurt instead of sour cream.
    • For meal prep, cook the chickpeas and quinoa ahead of time—they’ll keep in the fridge for up to 5 days. Store the sour cream sauce separately and just drizzle it on right before serving!

    Frequently asked questions

    How much protein per serving?

    Each bowl uses roughly ½ cup of cooked quinoa and about ¾ cup of cooked chickpeas, providing around 19 grams of protein per serving.
    Keep in mind that the exact protein amount can vary depending on how much you serve. If you swap quinoa for rice, note that the protein will be slightly lower.

    How much cooked chickpeas should I use if I'm not using the canned kind?

    If you're using home-cooked chickpeas, use about 3 cups to replace the canned variety.

    How to meal prep chickpea burrito bowl?

    1. Cook the Mexican chickpeas and quinoa (refer to our instant pot quinoa recipe), then let them cool. Divide both into meal prep containers and refrigerate for up to 5 days.
    2. Prepare the sour cream sauce and store it in a separate container.
    3. Make the pico de gallo and store that separately as well.
    When you're ready to eat, simply warm the quinoa and chickpeas in the microwave until heated through. Top with fresh lettuce, pico de gallo, avocado, and a drizzle of the sour cream sauce. Enjoy!

    one pink bowl with assembled chickpea burrito bowl.

    More Mexican recipes

    • pink bowl with assembled quinoa salad ingredients.
      Mexican Quinoa Salad
    • two assemble potato tacos in a pink plate.
      Spicy Potato Tacos
    • cooked chicken and rice in a white bowl topped with green peppers and avocado.
      Mexican Chicken and Rice
    • Spicy Shrimp Tacos
    one pink bowl with assembled chickpea burrito bowl.

    Chickpeas Burrito Bowl with Quinoa

    This Chickpeas Burrito Bowl is loaded with protein from quinoa and flavorful chickpeas. Skip the takeout and make this vibrant, vegetarian burrito bowl that’s bursting with color, nutrients, and serious flavor.
    4.8 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 4 servings
    Calories: 574kcal
    Author: Maria Doss

    Ingredients

    Chickpeas

    • 2 teaspoons each paprika, chili powder and coriander powder
    • 1 teaspoon each dried oregano, cumin powder and salt
    • ½ teaspoon sugar
    • ¼ to ½ teaspoon cayenne pepper powder optional
    • 2 cans canned chickpeas (each 15.5 ounces) drained
    • 2 tablespoons oil
    • ¾ cup chopped onion
    • 2 garlic cloves finely chopped
    • ½ cup chopped cilantro
    • 2 teaspoons lime juice

    Sour cream sauce

    • ½ cup sour cream or use plain yogurt
    • 1 garlic clove grated
    • 1 teaspoon lime juice
    • salt to taste

    To assemble

    • 2 cups cooked quinoa refer to the linked recipe for the recipe
    • 1 ½ cups pico de gallo refer notes for the recipe
    • 2 avocado or use guacamole
    • 4 cups shredded lettuce about 1 head romaine lettuce
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    Instructions

    Make chickpeas

    • Mix paprika, chili powder, coriander, cumin, dried oregano, salt, sugar and cayenne in a small bowl.
    • Heat oil in a large skillet over medium heat. Saute onion and garlic for 2 to 3 minutes, until onions are translucent.
    • Add drained chickpeas and spice mixture, cook, stirring for 3 to 4 minutes, until the spices are evenly distributed and toasted.
    • Take the pan off the heat and stir in lime juice and cilantro. 

    Sour cream sauce

    • In a bowl, mix together the sour cream, finely grated garlic, lime juice, salt, and 1 to 2 tablespoons of water. Give it a good stir, then taste and adjust the salt if needed. You’re aiming for a thick but pourable consistency—add a little more water if it’s too thick.

    Assemble

    • Arrange quinoa and lettuce in the bottom of a serving bowl and top with the chickpeas, pico de gallo, and sliced or diced avocados. Drizzle the sour cream sauce and enjoy!

    Notes

    Pico de gallo - Stir together 1 ½ cups chopped Roma tomatoes, ½ cup chopped onion, ½ cup chopped cilantro, 1 chopped jalapeno, ½ tablespoon lime juice and salt to taste.
    Feel free to customize with your favorite burrito bowl toppings.
    Use cilantro lime rice instead of the quinoa.
    No pico de Gallo? Simply top the assembled bowls with chopped tomato, onion, cilantro, jalapeno and a squeeze of lime juice.
    Meal prep - Cook the chickpeas and quinoa ahead of time—they’ll keep in the fridge for up to 5 days. Store the sour cream sauce separately and just drizzle it on right before serving!

    Nutrition

    Serving: 1Serving | Calories: 574kcal | Carbohydrates: 77g | Protein: 19g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 1254mg | Potassium: 1180mg | Fiber: 21g | Sugar: 14g | Vitamin A: 1315IU | Vitamin C: 22mg | Calcium: 162mg | Iron: 5mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      September 11, 2018 at 1:55 pm

      What a good idea to use chickpeas instead of meat!! Pinning so I can put it on the weeknight dinner list 🙂

      Reply
      • Maria Doss

        September 12, 2018 at 1:12 pm

        Thank you Kelly:)

        Reply
    2. Jorge

      September 16, 2018 at 5:31 am

      5 stars
      This looks really good and it honestly seems easy to make! i really enjoy simple recipes and plus I can't really say no to any recipe that has avocado and jalapenos in it. I'll try it out soon

      Reply
      • Maria Doss

        September 16, 2018 at 4:06 pm

        It is super easy and convenient since canned garbanzo beans is a pantry staple for many of us:) I'm totally with you on avocados and jalapeños, you are talking my language:) Do try soon, thanks Maria

        Reply
    4.84 from 6 votes (5 ratings without comment)

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