Portabella and Chickpea Burritos with Chimichurri Sauce
Serves , as a course
Ingredients:
1 (14-ounce) can chickpeas
3 tbsp + 2 tsp olive oil, divided
1 tsp chili powder
2 tsp ground cumin, divided
3/4 tsp kosher salt
4 portabella mushrooms
1 1/2 tbsp balsamic vinegar
1 cup chopped yellow onion
5 cloves garlic, minced
1 large head cauliflower
1/4 cup chopped cilantro leaves
4-6 medium tortillas
Chimichurri Sauce
2 cups fresh Italian parsley
5 cloves garlic, minced
3 tbsp yellow onion, chopped
2 tbsp lime juice
1 tbsp white wine vinegar
1/2 cup olive oil
1/4 tsp kosher salt
1/8 tsp ground black pepper

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