Chickpea Burrito (Gluten Free)


Total time: 10 minutes

Serves: 2


1 tablespoon extra virgin coconut oil
1 can of chickpeas (organic BPA free) or dried chickpeas that you have soaked, cooked and cooled.
1 teaspoon cumin powder
Salt to season
2 brown rice wraps (or wholewheat if you don’t mind gluten. You could also use lettuce to wrap these up!)


1. Heat a fry pan with the oil on medium heat. When hot add the chickpeas. After a minute add the cumin powder and saute until golden brown, about 5 minutes.
2. Remove and serve with salt to season.
3. Wrap them up! Eat!

Add whatever toppings you like! For example fresh lettuce, cilantro, parsley, cucumber, avocado, carrot, sprouts and a squeeze of lemon.

+ 5 ingredients
+ Made under 10 minutes
+ Vegan
+ Alternative to processed snacks cooked in toxic oils
+ Non-GMO
+ Brain food
+ High in protein
+ Gluten free
+ Can maintain optimal weight!

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray and Noah Loin.

Photo thanks Rock’n Raw Photos – Raw and Unedited 

This recipe is part of © 2014 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray