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Chickpea Scramble

Maria G. Brooks
This Chickpea Scramble is a quick, healthy, and flavorful plant-based alternative to scrambled eggs.
Packed with protein and fiber, it’s a satisfying breakfast option that can be easily customized with your favorite veggies and spices.
Whether you’re following a vegan diet or just looking for a nutritious and savory meal, this scramble will become a go-to breakfast option.
Nutrition Facts (Per Serving)
Calories: 300 kcal
Protein: 12g
Carbohydrates: 30g
Fiber: 8g
Sugars: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 500mg
Calcium: 50mg
Iron: 3mg
Nutrition Facts (Per Serving)
Calories: 300 kcal
Protein: 12g
Carbohydrates: 30g
Fiber: 8g
Sugars: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 500mg
Calcium: 50mg
Iron: 3mg
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine Gluten-Free, Plant-based, Vegan
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 pan (medium-sized for sautéing)
  • 1 fork or potato masher (to mash the chickpeas)
  • 1 spatula (for stirring)
  • 1 Knife (for chopping veggies)
  • 1 chopping board (for chopping veggies)

Ingredients
  

  • 2 cups 350g canned chickpeas, drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium bell pepper diced
  • 2 tbsp nutritional yeast
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ¼ tsp black salt Kala Namak
  • 2 tbsp plant-based milk or vegetable broth
  • 1 tbsp olive oil or any preferred oil for cooking
  • Optional: Fresh parsley or avocado for garnish

Instructions
 

  • Prep the ingredients: Drain and rinse the chickpeas, then mash them gently with a fork or potato masher until they are mostly broken up but still have some texture.
    Dice the onion, garlic, and bell pepper.
  • Sauté the veggies: In a medium pan, heat the olive oil over medium heat.
    Add the diced onion and garlic and sauté for 2-3 minutes, or until they become soft and fragrant.
    Add the bell pepper and cook for another 3 minutes until tender.
  • Add chickpeas and spices: Add the mashed chickpeas into the pan and stir to combine with the sautéed vegetables.
    Sprinkle in the nutritional yeast, turmeric, cumin, and black salt. Pour in the plant-based milk or vegetable broth and stir to combine.
    Cook for another 3-5 minutes, stirring occasionally, until the scramble is hot and slightly crispy around the edges.
  • Serve and enjoy: Serve your chickpea scramble warm.
    Top with fresh parsley, avocado, or a squeeze of lemon if desired.

Notes

  • Customize the veggies: Feel free to add other vegetables like spinach, mushrooms, or zucchini. You can also toss in some cooked potatoes or sweet potatoes for extra texture.
  • Spice it up: Adjust the spices to suit your taste. Add chili flakes, paprika, or cayenne pepper for some heat.
  • Make it creamy: Add a spoonful of vegan cream cheese or vegan cheese to make the scramble extra creamy.
  • Meal Prep: This recipe stores well in the fridge for up to 3 days, making it a great option for meal prep.
Keyword Chickpea Scramble