Breakfast Burrito with Chickpeas and Avocado
If you find yourself in a time crunch, andcooking in the morning is out of the question, this is the ideal savorybreakfast. The chickpea-avocado combo makes a delicious burrito filling, andyou can amp up the nutritional profile by adding your favorite greens. The sunflowerseeds provide some crunch and a little extra protein. If you have leftoverfilling, you can have it for breakfast the next morning or use it as a dip. Theavocado will discolor, but the taste will be just fine.
Ingrediënten
- 1 15-ounce can of chickpeas, rinsed and drained
- 1 avocado
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 tablespoons sunflower seeds
- 2 brown rice or teff tortillas
- 1 cup arugula watercress, or microgreens
Instructies
- Put the chickpeas in a medium mixing bowl.
- Scoop the avocado into the bowl.
- Add the lemon juice, salt, cumin, and turmeric.
- Mash the mixture with a fork until the avocado is well incorporated.
- Allow some of the chickpeas to remain whole.
- Stir in the sunflower seeds.
- Just before serving, sprinkle the tortillas with water and heat in the microwave for 20 seconds.
- Scoop half of the chickpea mixture into the center of each tortilla.
- Top with the arugula and roll up the tortillas like burritos.
Notes / Tips / Wine Advice:
The unique combination of healthy fats and phytosterols in avocados are what make them one of the top anti-inflammatory fruits. They are particularly useful in cooling down inflammation related to arthritis.
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