To prepare chickpeas, add the contents of the can, including the brine, to a blender and pulse until smooth

To a pan, warm the mixture in 1 tbsp of olive oil, folding until warmed through, about 5 minutes, add salt and pepper as desired

Remove chickpea mixture from the pan and set aside

Add another tbsp of olive oil and saute onion, zucchini and squash with salt and pepper until tender, about 5 minutes

Remove and set aside

Pan fry plantains in coconut oil until golden brown on each side, about 3 minutes per side on medium heat

Heat tortilla according to package instructions then assemble burrito

Spread a heaping of the chickpea on the tortilla, followed by a spoonful of the vegetables, then top with plantains and a handful of spinach

Roll the burrito tightly, then slice and serve