vegan burrito better than chipotle

  • Prep Time: 30 Minutes
  •  Cook Time: 30 Minutes
  •  Total Time: 1 hour
  •  Yield: 8-10 Serving


The Ultimate Vegan Burrito! filled with refried black beans, rice, taco meat, pico de Gallo, avocado, crispy lettuce and 3 ingredient chipotle mayo. Homemade, healthy and delicious!


  • cooked rice, 3 cups or so ( I use white basmati)
  • 1 Recipe Pico De Gallo
  • 1 Recipe Vegan Taco Meat
  • 1 can refried black beans ( I love Amy’s) or try my recipe here
  • 1-2 avocados
  • Iceberg lettuce, shredded (3 cups or so)
  • 8-10 large flour tortillas, regular or gluten free (I use extra large tortillas)


  • 1/3 cup vegan mayonnaise ( I use Vegenaise)
  • 1 tablespoon pickled jalapeño juice
  • 1 tablespoon sauce from small can of Chipotle Peppers in Adobe Sauce



There are a few different components for this recipe but they are all easy and it is so worth it! You will make these burritos again and again, Trust me!

  1. Get your rice cooking, or feel free to use left over rice if you have it
  2. Make the Pico de Gallo, set aside in the fridge to chill and let the flavours marry.
  3. Make the vegan taco meat (you can easily make this a day or two before and reheat)
  4. While taco meat is cooking, make the chipotle mayo (mix the 3 ingredients in a bowl), thinly slice some iceberg lettuce, peel and slice a couple avocados and warm beans in microwave or small pot.


  1. refried black beans (approx 1/4 cup or less)
  2. taco meat (approx 1/3 cup)
  3. cooked rice (approx 1/4 cup)
  4. Pico de Gallo Salsa (be generous it’s so good!)
  5. some sliced avocado
  6. Good drizzle of chipotle mayo or vegan sour cream
  7. Shredded lettuce
  8. To wrap the burrito, fold both sides in about half way. Then with your thumbs fold up the bottom of the tortilla, over the filling and start rolling, tucking in as you go.
    (see step by step photos above). Slice in half and enjoy
  9. Serve with hot sauce and or salsa verde or super tasty as is!?


  • I use extra large flour tortillas for this recipe, if using regular size you might want to add a little less filling to make sure you don’t overstuff your burrito.
  • feel free wrap tortillas in foil and warm in oven for a minute or two before wrapping or
  • If you’d like the burrito crisped (after they’re filled) heat in pan on medium heat for a couple of minutes on each side then slice and enjoy!
  • I use white basmati rice for this recipe. A good tip is to rinse your rice really really well before cooking! It makes all the difference. Add rice to pot or bowl fill with cold water, mix rice with your hands, drain water. Repeat 4-5 times until water runs clear. Then proceed to cook according to pkg instructions. ( 2 cups rice to 3 cups water – I love my rice cooker?)


  • Yes you absolutely can. Just leave out the fresh ingredients. (I only add the taco meat, rice and beans if I am freezing them) Then wrap burritos individually in plastic wrap, place in a large freezer bag and freeze.
  • To reheat from frozen: defrost burrito in fridge overnight or in microwave (defrost setting). Reheat in oven or microwave. If using microwave crisp in a pan afterwards on medium heat for a few minutes on each side. Top with the fresh toppings when serving!

Easy Vegan Strawberry Bread

This easy vegan strawberry bread mixes up in minutes and is made with real strawberries! Virtually fat-free but you wouldn’t know so from the taste. Perfectly moist yet with a good crumb, make this pretty flavorful quick bread today.

PREP TIME10 minutes


TOTAL TIME1 hour 10 minutes


  • 1/4 cup non-dairy milk
  • 2 tsp balsamic vinegar
  • 1.5 tsp vanilla extract
  • 15oz frozen strawberries (425g)
  • 1 large banana
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp baking soda


  1. Preheat the oven to 350F (180C).
  2. Add the balsamic vinegar to the milk and put aside.
  3. Weigh the frozen strawberries and zap on high in the microwave for 6 minutes in a microwave-safe bowl.
  4. Add the vanilla extract and peeled banana, broken into 3-4 chunks, to the bowl of your food processor or blender, whichever you’re using.
  5. Mix the flour, sugar, baking soda, baking powder, and salt together in a large mixing bowl.
  6. When the microwave beeps, add the strawberries to the banana and vanilla extract and process until smooth.
  7. Pour in the vinegar and plant-based milk and pulse 2-3 times to mix.
  8. Make a well in the dry ingredients and add the wet ingredients. Stir, scraping the sides and the bottom to pick up any pockets of flour, until just incorporated.
  9. Pour into a lightly greased standard loaf tin (you can use a little canola oil, sunflower oil, or vegan oil for greasing) and place it in the oven on the shelf below the middle shelf.
  10. Leave in the oven for forty minutes, then remove and loosely cover with tin foil to prevent the crust burning, and return for a further 20 minutes.
  11. Take out of the oven and leave to cool fully in the pan before removing. You can gently loosen the sides with a knife and then turn the pan upside down and it should fall right out.


1) Use any plant-based milk, although soy milk is my favorite for baking as it gives a softer crumb.

2) Your plant-based milk should be sugar-free ideally, but as it’s a small amount you can use regular sweetened in a pinch, just reduce the sugar by a tablespoon.

3) Be exact with measuring your strawberries. You can have a little less (up to 30grams/1 oz) but not more.

Nutrition Information



Serving Size

1Amount Per ServingCalories126Total Fat0gSaturated Fat0gTrans Fat0gUnsaturated Fat0gCholesterol0mgSodium279mgCarbohydrates29gFiber1gSugar15gProtein2g

Zucchini Fritters (Vegan)

Vegan zucchini fritters made with out eggs or parmesan cheese. These fritters are crispy at the edges with fluffy soft texture and very flavorful. Made with season’s best zucchinis, these homemade vegan fritters get ready within 30 minutes & great for breakfast or snack!

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Appetizer, breakfast or snack

Cuisine: American

Keyword: zucchini fritters

Servings: 8 fritters

Calories: 329kcal

2.5 cups grated zucchini from 2 medium sized or 500 grams zucchini
1/2 cup finely chopped onions
2 tablespoons finely chopped cilantro leaves
2 tablespoons finely chopped scallion greens
2 green chilies finely chopped or minced
1/2 inch ginger piece minced
2 garlic cloves minced
1 cup all purpose flour
1/4 cup chickpea flour
3 tablespoons semolina or sooji or rava
1/2 teaspoon ground turmeric turmeric powder
1/2 teaspoon baking powder
1/2 teaspoon freshly cracked black peppercorns black pepper powder
2 tablespoons oil
salt to taste
Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.
grated zucchini
Add few pinches of salt to the zucchini and mix well.
salt added to grated zucchini
Set aside for 15 minutes.
grated zucchini in a bowl
In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.

In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
Making the batter & frying the fritters.
Combine all the chopped veggies in a bowl.
veggies for fritters
To that add all purpose flour or plain flour, chickpea flour, semolina or rava, ground turmeric, freshly cracked black peppercorn, two teaspoons oil and salt to taste.
making batter for zucchini fritters
Mix to form a thick batter. The batter should be thick yet you should be able to pour.
zucchini fritters batter
Heat 2 tablespoons oil in a seasoned and heavy cast iron skillet or pan over medium heat. I used a 10.5 inches pan here. Pour around 3-4 tablespoons batter into a small fritter and shape like patties using a spoon.
cooking zucchini fritters
You can also use a cookie scoop to divide the fritter batter into eqaul sized portions.
Depending on the size of the skillet, cook 4-5 fritters at a time. Cook over medium heat for 1-2 minutes for each side.
Add some oil at the edges and cook until the fritters become golden and crispy from both sides.
crispy homemade zucchini fritters
Remove the cooked fritters and place on a kitchen towel or paper towel to absorb excess oil.
Serve zucchini fritters warm.
Can I use whole wheat flour instead of plain flour?
Yes but the fritters will be denser compared to the ones made with plain flour. You can also use part wheat flour in this recipe.
Any substitute for parmesan in these vegan fritters?
While making vegan zucchini fritters you can add 2 tablespoons nutritional yeast in the batter for cheese flavor and good texture. You can also add crumbled tofu.
Vegetarians can add veg parmesan or crumbled feta cheese too.
How to make zucchini fritters gluten free
To make these gluten free just replace plain flour with chickpea flour itself or you can use any of your favorite gluten free blend you use for pancakes.
Serving: 8fritters | Calories: 329kcal

Cheesy Courgette and Potato Cakes

These gluten-free cheesy courgette and turmeric potato cakes are so easy and delicious to make and will blow your mind.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Side Dish

Servings: 4 cakes

Calories: 243kcal


  • 1 kg Potatoes
  • 2 Courgettes medium
  • 1/4 Ultimate Turmeric Cheese Sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 1-2 Garlic Cloves
  • 1/2 tsp Nutmeg
  • 1 tbsp Fresh Mint
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil for frying


  • Wash the potatoes very well, prick the skin with a fork, arrange into a glass bowl with a spalsh of water and microwave for 20 minutes at 800W. Allow to rest for 10 minutes without opening the microwave door.
  • Remove the potatoes from the microwave, and carefully peel the skin off while they’re still warm. 
  • Season with salt, pepper and nutmeg, then mash until smooth. Set aside to cool completely.
  • Finely chop the garlic and slice the courgettes to a 3 mm thick slices. Add to a pan with olive oil and sauté until cooked thoroughly (around 20 minutes). Turn off the heat, add some chopped mint, give it a last stir and allow to cool.
  • Once cool, combine the courgettes with the turmeric cheesy sauce.
  • Divide the mash potato into 8. Roll each portion into balls, then flat the potato mixture with the palm of your hands onto a sheet of baking paper.
  • Scoop the turmeric and courgette filling onto 4 discs. Carefully, place the other disc on top of the base and filling, and seal well the edges.
  • Heat 1/2 inch of vegetable oil into a pan. Fry the potato cakes on each side for 4-5 minutes until golden.
  • Transfer the potato cakes on a plate with kitchen paper to absorbe the excess of oil.
  • Serve immediately for oozy filling.


  • Please note that you must cook the potatoes in the microwave and not boil in water and allow the mashed potatoes to cool completely before shaping the cakes.Microwaving the potatoes will avoid having too much moisture that will prevent the patties to stick and hold their shape.
  • If you end up with a rather wet mixture because of the nature of your potatoes or because you are using boiled potatoes or a leftover mash potato make sure to add a bit of all purpose flour (or chickpea flour or a gluten free mix if GF) one tablespoon at a time, until you have a “workable” dough.
  • These potato cakes are also good at room temperature.
  • You can store the potato cakes in the fridge for up to two days.
  • You can also freeze the potato cakes (before cooking) and consume within a few months.


Calories: 243kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Potassium: 1308mg | Fiber: 6g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 67mg | Calcium: 46mg | Iron: 2mg

Aged Chickpea Cheese

Savoury, light crusted and full of flavour, this aged plant based cheese, starts with a humble can of chickpeas and is really simple to make.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 10 people

Calories: 109kcal


  • Cheese Mould


  • 250 g Chickpeas canned/pre cooked
  • 25 g Shea Butter or Refined Coconut Oil
  • 50 g Vegetable Oil Rapeseed
  • 10 g Nutritional Yeast
  • 7 g Salt
  • 3 Probiotic Capsules the same ones used here
  • 2-3 tbp of boiling water


  • Drain the precooked chickpeas, and weigh out 250g and then boil them in filtered water for 10 minutes (this procedure will not only make them softer but will also eliminate any bacteria).
  • Add all ingredients (minus the probiotics) to the bowl of a powerful food processor and blend until smooth, creamy and lump-free. You may need more or less water than the indicated doses, so I recommend starting with a spoonful and gradually increasing the dose until you get a rather sticky, but not excessively wet, dough. We are looking for a pate texture here.
  • As soon as we are happy with the consistency of our mixture, we pour the contents of the probiotic capsules (or sachets), and we give everything a last mix in order to incorporate them as well.
  • Transfer the mixture into a glass bowl with a lid (alternatively glass bowl with plastic wrap, do not use plastic!), Then distribute it well and cover with the lid without sealing it. If you are using cling film, make a couple of holes with the fork.
  • Let it ferment 24 hours outside the fridge in an area that reaches a maximum of 20 degrees, not in direct contact with lights or heat sources.
  • The next day, let’s get a ricotta mould or container (I also use empty hummus containers), sprinkle the bottom with table salt (in flakes or fine), then take the dough with a spatula and go to the inside, compacting it gently. We then also salt the surface with a couple of pinches of fine salt or flakes, and place in the fridge on a plate inside with a glass bowl placed upside down over it, covering the mould containing the cheese with a glass or ceramic bowl.
  • Leave it covered for 2 or 3 days, taking care to pat dry any condensation that has formed on the plate and in the glass bowl every day with a clean cloth. After this time the cheese will have slightly hardened.
  • Cut a square of parchment paper 2-3 cm larger than the circumference of the cheese, place it on a clean plate, then gently turn out our chickpea caciotta over it. If it is still too soft, try to compact it with a spoon.
  • Cover with another sheet of baking paper and place in the top compartment of the fridge inside the bowl.
  • Once a day, for about 12-14 days, turn the cheese upside down, taking care to replace the parchment paper if it is too wet, and dry the plate and bowl with a clean cloth. If in the meantime some white pins appear on the “crust”, scrape them off with a knife.
  • After about two weeks the cheese is ready to be wrapped in kitchen paper or cheese paper (make sure it does not contain beeswax, as it is not vegan) and continue maturing on the top shelf of the fridge for another 45-60 days.
  • After the maturation time, you will have a cutting cheese, with a light crust, savory and with an intense flavour, ideal for grating on first courses, for creaming risottos, for enriching your dishes or simply to taste as it is.


Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Calcium: 12mg | Iron: 1mg

Vegan Lentil Meatballs

PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

Made from scratch Vegan Lentil Meatballs made from healthy, plant based ingredients without too much prep needed!


  • 1 tablespoon olive oil (15 ml)
  • 1 cup white onion, diced (125 g or 1/2 a large onion)
  • 3 cloves garlic, minced (1 heaping tablespoon)
  • 1 flax egg
  • 1 cup cooked green lentils (150 g)
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt + pepper, each
  • 1 teaspoon red wine vinegar
  • 2 teaspoons gluten free soy sauce/tamari
  • ¼ cup nutritional yeast
  • 1 cup ground almonds (100 g)
  • 2 cups marinara sauce for serving


  1. Preheat oven to 400°F/200°C. Line a large baking sheet with baking paper and set aside. 
  2. Add 1 teaspoon olive oil to a large skillet over a medium heat. Once warm add the diced onion and saute about 5 minutes to soften. Add the garlic and cook an additional minute until fragrant. Remove from heat.
  3. Add the onions and garlic to a food processor along with the remaining ingredients. Pulse until a slightly sticky dough forms. Make sure you don’t over process the mixture or it will be more difficult to roll and shape into balls.
  4. Scoop out the mixture, 1 heaping tablespoon at a time and roll into little balls. Place on your lined baking sheet, leaving about 1 inch space in between each ball. You should end up with about 18-20 balls. 
  5. Place in the middle of the oven and bake 25 minutes. Halfway through the cook-time take the lentil balls out and flip.
  6. Once done, let the balls cool for a few minutes and then mix into a warmed marinara sauce and serve.


How to Make a Flax Egg:

  1. Mix the 1 tablespoons ground flax with 2 1/2 tablespoons water. Stir and set aside about 10 minutes until the mixture thickens up and then you’re ready to use it. Once ready, use it as you would a regular egg.

Chana Masala / Punjabi Chhole / Indian Chickpeas Curry

This Instant Pot Chana Masala Recipe is the lip-smackingly delicious recipe for infamous Delhi Style PUNJABI CHHOLE. Detailed recipe is given to cook these in Instant Pot or Traditional Pressure Cooker. A small video clip is also attached for better understanding. Read the complete post for many tips and tricks to cook Indian Restaurant Style Chickpeas Curry at home. It is best enjoyed with warm Naan or Rice. The best part is that it is completely VEGAN and GLUTENFREE.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Main Course

Cuisine: Indian

Keyword: chana masala, indian restaurant style chana masala, instant pot chana masala, instant pot chickpeas curry, instant pot indian glutenfree recipes, instant pot indian recipes, instant pot indian vegan recipes, instant pot indian vegetarian recipes, instant pot punjabi chhole

Servings: 6 people


  • 2 cups Chickpeas
  • 1 large Onion
  • 1-2 Thai Green chili skip it if you want mild curry
  • 1 large piece Ginger
  • 1 cup Tomato Puree (not paste) or chopped canned tomatoes
  • 2 tbsp Cilantro / Coriander leaves chopped fine
  • 4 cups Water


  • 1 tbsp Cooking Oil or Ghee
  • 1 Bay leaf dry
  • 2 Black Cardamom
  • 1 small piece Cinnamon stick
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 1&1/2 tbsp Coriander powder
  • 1/2 tsp Red Chili powder
  • 1 tsp Garam Masala
  • 1 tbsp Amchur/Dry Mango powder/ Khatai optional
  • 1 tbsp Anar Dana powder / Dry pomegranate seeds powder optional
  • 1 tbsp or to taste Salt


Soaking the Chickpeas

  • Soaking the chickpeas is a very important step. Wash the chickpeas under cold water and soak them in 4 cups of water overnight or at least 6 hours. After soaking, they become tender to use and double in size. When ready to use, drain the water and set aside to be used.


  • Take a food processor or blender, add coarsely chopped onion, ginger and green chili to it. Make a coarse paste or chop it very fine. Set aside.


  • Place the inner pot inside the Instant Pot and plug it in. Press SAUTE and set it to 30 minutes. Add oil to it when the screen displays HOT. After 2 seconds, add bay leaf, cinnamon stick, black cardamom and cumin seeds to the pot. Saute for few seconds and then add Onion ginger green chili coarse paste. Now Saute again for few seconds. Cover with a glass lid and let onions cook till slightly brown. Keep stirring in between to avoid burning. It takes about 7-8 minutes in this process.
  • Remove the lid and add Tomato Puree to the pot. Add turmeric powder, coriander powder, red chili powder, garam masala and salt to the onion tomato paste. Give it a good stir. Close again with a lid and let cook for 5 minutes.
  • Now take the lid off and add soaked and drained CHICKPEAS to the paste. Give a good stir and add 4 cups of water. Stir again. Check the salt by tasting and adjust accordingly.
  • Close the LID OF THE INSTANT POT and set the floating valve to SEALING. Cancel the SAUTE MODE now.


  • Set the MANUAL/PRESSURE COOK MODE on HIGH and set the timer for 45 minutes. This will give you super soft chickpeas/chhole which I like. If you do not want super soft chickpeas, then set the timer for 35 minutes. 
  • Once the timer goes off, follow NPR (natural pressure release) and when the safety pin drops down, carefully open the lid and unplug the Instant Pot. If you are using Mango powder and Pomegranate seeds powder, then add now + cilnatro leaves. If you are not using the optional spices, then just add cilantro leaves. Stir.
  • Check for salt and spice level. If needed, add more salt and garam masala for the required heat. You may squeeze a bit of lemon juice on top.
  • Serve it warm with Naan and Rice.


  • Follow the steps similarly for sauteing in pressure cooker as mentioned above. For pressure cooking, set the weight and after the first whistle blows off or the first steam escapes, lower the heat and simmer for 35 minutes. Switch off the heat. Open when the pressure is released naturally. Add mango powder and pomegranate powder plus herbs. Stir and close again to let sit for 10 minutes to marinate well. 


  • In case you plan to skip the long list of spices mentioned under ingredients, then use just 1 tbsp CURRY POWDER. Taste it and if needed, add 1/2 tsp more at a time till you find your level of heat. If using CHANA MASALA, then start with 1/2 tbsp and increase the level as needed. In this way, you do not have to use any mentioned spices including whole and dry. Add the spice mix after the tomatoes are added. Add salt as mentioned.

No Onion No Garlic Chana Masala in Instant Pot or Stove Top

  • For this recipe, You need to skip onions from the ingredients. Add 1/2 cup of Chana Dal (split gram) to the ingredients list instead. 
  • Soak the chana dal with Chana or Chhole for a minimum of 6 hrs or overnight. Drain the water when ready to use and set aside.
  • When ready to make Chana Masala, press saute mode (high) to 15 minutes.  When the screen says HOT, add oil in the inner pot of the IP and add all the whole spices as instructed above – cumin seeds, bay leaf, black cardamom, cinnamon stick. Saute for few seconds. 
  • Now add chopped tomatoes, ginger and green chili and tomato paste. Add powdered spices now like turmeric, red chili powder, coriander powder and garam masala. Mix all. Cover and cook for 5-7 minutes on saute mode till tomatoes look cooked. Now switch off the saute mode.
  • Add soaked chana/chhole and chana dal to the pot. Add 4 cups water. Press PRESSURE COOK/MANUAL MODE and set at HIGH/MORE for 30 minutes. Once the timer goes off and safety valve drops down, open the lid carefully. Add Amchur powder and Anardana powder. Give a good stir. COver with lid again and let stand for 10-15 minutes on warm. Serve it warm when ready to eat.


How to cook INDIAN CUISINE with EASE?

I have come across many people who love Indian Cuisine but when it comes to cooking Indian Recipes, they get intimidated.

I am going to break it down into some simple and easy tips and tricks for all the people who want to get started to cooking INDIAN at home.

Take Baby steps and then become a pro. It is not that hard. If you cook Pasta Sauce at home then it is as easy as that.

How to cut down the long list of spices and still cook authentic Indian Food

The best way is to skip that long list of SPICES and rather buy a starter pack of READY MADE INDIAN SPICE BLENDS. You can either buy it from the Indian Grocery Store of your town or Order from AMAZON.COM.

You can buy INDIAN CURRY BLEND or the specific Spice Blend like CHANA MASALA in this case. Do not go for Hot blends or Madras or Vindaloo blends since these are spicy.

Go low on heat to begin with. MDH and SHAAN are 2 great brands to shop from if you are going to Indian Store. For a serving of 4 people, stat with 1 tsp to begin with. Add 1/4 tsp more at a time, if needed.

How to control the HEAT OF THE CURRY, if it gets spicy by mistake

It is super simple and easy. You can add either or combination of these to reduce the heat in Indian Curry.

The heat can be reduced by adding either some Sugar or Honey OR Heavy cream OR Coconut Milk OR MILK. Start by adding a little at a time and adjust accordingly. I sometimes add boiled potatoes to bring the heat down.

Vegan Air Fryer Chickpeas – Crispy & Spicy

Learn how to make crispy Chickpeas in air fryer – a perfect guilt-free snack. Mealthy crisp lid and oven bake instructions are also given in the recipe.

Prep Time5 mins

Cook Time20 mins

Course: Appetizer

Cuisine: American

Keyword: chickpeas curry, crispy chickpeas, Mealthy Crisp Lid, spicy chickpeas recipe, Vegan Air Fryer Chickpeas

Servings: 4


  • Air Fryer
  • Kitchen Colander


  • 1 can of 15.5 ounce Chickpeas low sodium or no salt
  • 1/4 tsp Cayenne pepper powder
  • 1/4 tsp Cumin powder
  • 1 tsp Salt
  • Few Sprays of Cooking Oil or Olive Oil


  • Drain the chickpeas in a colander from the can and wash them under running water. Keep them aside for a few minutes till water is drained completely.
  • Place the Air-Fryer on the Kitchen counter. Plug it in. Spread out the Chickpeas on the Air fryer basket. Place it inside the air-fryer.
  • Set the temperature at 390*F/200*C for 20 minutes.
  • Prepare the seasoning of cayenne pepper, cumin powder, granulated salt in a bowl. Set aside.
  • After 5-7 minutes, take out the basket. The chickpeas are somewhat dry at this point. Spray the chickpeas with oil using either a Pam Spray or Oil Spraying Bottle. And sprinkle 1/3rd of the seasoning on it. Stir with a spoon. Place the basket back in the air-fryer. Take out the basket every 5 minutes and give a good shake. 
  • It should take somewhere from 15-20 minutes for Chickpeas to crisp up. It depends upon the outside weather and the kind of chickpeas you have used as well. Check at 15 minutes for the doneness. Mine were super crisp at 20 minutes exact. Therefore keep an eye.
  • Once these are crisp to your desired liking, take these out and toss them with the rest of the seasoning. You may adjust the spice and salt level to your personal liking too.

Making Crispy Chickpeas in Instant Pot Air Fryer Lid & Mealthy CrispLid – Watch the full video in the post for detailed instructions.

  • Place the 6 quarts Instant Pot on the kitchen counter and place the inner pot inside. Now place the trivet and basket inside the Inner pot.
  • Spread out the drained chickpeas on the basket evenly. Place the Air fryer lid or Mealthy CrispLid on top of your Instant Pot and plug it in. Set the handle of the Crisp Lid down in order to start it. If the handle is up straight, it won’t start.
  • Set the temperature to 400*F/200*C and timer to 20 minutes. Watch the video.
  • After 5-7 minutes, remove the lid and place it on its silicon mat. The chickpeas are somewhat dry at this point. Spray the chickpeas with oil using either a Pam Spray or Oil Spraying Bottle. And sprinkle 1/3rd of the seasoning on it. Stir with a spoon. Place the lid back on top of the instant pot. Remove the lid every 5 minutes and stir with a spoon. 
  • This should be done in 15-20 minutes depending upon the kind/brand of chickpeas used. Check at 15 minutes for the crispness. Mine were almost done at 15 minutes. For the last 3 minutes, I increased the temperature of the Mealthy Crisp Lid to 425*F for that perfect crispness.
  • Once done, take them out in a bowl and season with the rest of the seasoning. You may adjust the salt and spice to your liking.

Crispy Chickpeas in the Oven

  • Preheat the oven at 400*F/200*C. Spread out the drained chickpeas on a cookie baking tray. Bake them in the oven for about 5-7 minutes. Take out the tray, spray with some oil and sprinkle some seasoning. Toss well. Spread it out again evenly. Bake for about 25-30 minutes in total till they are done crispy to your liking.

Seasoning Options

  • 1. I have used Cayenne & Cumin to season mine. Other options are –
  • 2. Use Jerk Seasoning
  • 3. Cool Ranch seasoning
  • 4. Lime & Honey
  • 5. Spicy Buffalo
  • 6. Indian Curry Seasoning and so much more

How to Store Crispy Air Fryer Chickpeas?

  • Once at the room temperature, store them in an airtight container in the pantry. They survive well in a closed container.

How to Use Crispy Chickpeas in a Recipe

  • 1. Eat these as a protein and fiber-rich snack.
  • 2. Top your salads with these to add more textures.
  • 3. Add some onions, tomatoes and a dash of lime to these and your delicious mini salad is ready.
  • 4. Take them as a hostess gift to a party.

Can I double the recipe?

  • Yes, you can. If you have a small air fryer, you might have to make it in 2 batches. For a larger air fryer, you probably can make it in 1 go.
  • You can do the double batch in 1 go in a Mealthy Crisp Lid and Oven.

Can I make these Crispy Chickpeas in Instant Pot Air Fryer Lid or Vortex?

  • Yes you can. Spread out the Chickpeas on the Air fryer basket. Set the temperature at 390*F/200*C for 20 minutes. Prepare the seasoning of cayenne pepper, cumin powder, granulated salt in a bowl. Set aside.
  • After 5-7 minutes, take out the basket. The chickpeas are somewhat dry at this point. Spray the chickpeas with oil using either a Pam Spray or Oil Spraying Bottle. And sprinkle 1/3rd of the seasoning on it. Stir with a spoon. Place the basket back in the air-fryer. Take out the basket every 5 minutes and give a good shake. 
  • It should take somewhere from 15-20 minutes for Chickpeas to crisp up. It depends upon the outside weather and the kind of chickpeas you have used as well. Check at 15 minutes for the doneness. Mine were super crisp at 20 minutes exact. Therefore keep an eye.
  • Once these are crisp to your desired liking, take these out and toss them with the rest of the seasoning. You may adjust the spice and salt level to your personal liking too.

Vegan Pita Bread Recipe

Vegan Pita Bread Recipe. Soft Puffy Yeasted Wheat Pita bread that can cooked on stove top or baked in the oven. Easy, Dairy-free, soy-free Recipe.

Prep Time1 hr

Cook Time30 mins

Total Time1 hr 30 mins

Course: flatbread

Cuisine: Vegan

Servings: 10

Calories: 83kcal


  • 1/2 tsp active yeast
  • 3/4 cup warm water
  • 1/4 tsp sugar
  • 1/3 tsp salt
  • 1/2 cup wheat flour
  • 1 cup unbleached white flour or all purpose flour
  • 1 tbsp oil
  • Wheat flour for dusting and rolling


  • In a bowl mix the yeast with warm water and sugar. Let it sit for 2 minutes.
  • Then mix salt in the flours and add to the yeast bowl. Add oil and knead into a soft dough. Knead only until well combined. 1 to 2 minutes. Cover the bowl with a towel and let it rise until doubled. 1 hour or longer depending on ambient temperature.
  • Use a tablespoon of flour, punch down the dough and knead for a few seconds to smooth it out. Divide the dough into 10 or more equal sizes balls. Using flour, roll each of the balls out to 5 to 6 inch circles. Cover with a towel.
  • Cook on the skillet:
  • Heat a skillet over medium high heat. Place the rolled out flatbread on the skillet and cook for 1 to 2 minutes or until bubbles start to appear. Flip and cook for another 1/2 to 1 minute. Then place the flatbread on the open flame. Keep moving it and flipping it every few seconds until puffed and golden.
  • Bake in oven:
  • Pre-heat oven to 450 degrees F / 230ºc and place a large pizza stone or thick baking sheet in the oven to heat up for atleast 20 minutes.
  • Place the rolled out breads 3 to 4 at a time depending on the size of the stone.Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven doesnt get hot enough and pita breads take too long to puff up.
  • Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up if they were rolled out evenly. Store wrapped in kitchen towel for the day and refrigerated for upto 5 days.


nutritional values based on one serving


Calories: 83kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Sodium: 78mg | Potassium: 20mg | Calcium: 2mg | Iron: 0.9mg

The Best Vegan Cornbread

This is it. The BEST Vegan Cornbread. Just like mom used to make, but vegan! Soft, tender and sweet with just the right amount of cornbread texture.

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 12 servings


  • ▢1 1/4 cups allpurpose flour
  • ▢1 cup yellow corn meal
  • ▢2/3 cup granulated sugar
  • ▢1 teaspoon salt
  • ▢1 tablespoon baking powder
  • ▢1 1/4 cup unsweetened almond milk
  • ▢1/3 cup canola oil


  • Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
  • In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
  • Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
  • Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.


  1. You may use white whole wheat flour or whole wheat pastry flour in place of all purpose flour if you wish. I haven’t tested it with a gluten-free blend but it may work.
  2. For oil-free, replace the canola oil with applesauce.
  3. Adapted from allrecipes.


Serving: 1serving | Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Calcium: 77mg | Iron: 1mg