My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Vegan Chickpea Scramble made without oil for a healthy, savory and mouthwatering breakfast. It has with a whopping 18 grams of protein and only takes 10 minutes to make!
Chickpeas are my favorite way to make a scramble for breakfast! Since going vegan I’ve been making a lot of sweet breakfast recipes such as nice cream bowls, chia puddings, oatmeal with fruits, etc. One weekend morning I woke up and simply didn’t want to have anything sweet. Do you know what you I mean? It’s like you’re sick and tired of having sweet things for breakfast and you’re ready for something new!
I looked around my kitchen cabinet to get ideas on what I could make that would satisfy my savory tooth. A can of organic chickpeas was staring at me. It was meant to be.
Prior to trying chickpeas for a scramble I’ve always used tofu to make a vegan scramble. You can find the tofu scramble recipe here. Tofu makes a pretty good scramble that is light and airy in texture. But sometimes you either: a) don’t have tofu on hand; b) don’t want tofu for breakfast because you just had it for dinner last night; c) don’t really like tofu; or d) allergic to soy. Mine was more of a C.
If you’ve been reading my blog for a while, you know that I don’t particularly like tofu. I eat if from time to time but I’m just not a big fan. So…chickpea it is!
I simply loved how this recipe came out! You mash the chickpeas leaving some clumps to add texture (yum yum yum!) Then combine all the spices in a pan. It is very savory and satisfying. It’s also a very versatile breakfast that can be tailored to even the pickiest eater given they like chickpeas. You can add veggies such as tomatoes and peppers, put it on a toast with some avocado or make a breakfast sandwich with it.
Also, not to forget, one serving comes with 18 grams of protein. So next time someone asks where you get your protein, you can simply say Chickpea Scramble!
Easy to make Chickpea Scramble that’s healthy and has 18 grams of protein!
- 1 can can organic chickpeas, drained (save some chickpea water for cooking)
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika or sweet paprika
- 1 tsp turmeric
- Optional: avocado, leafy greens, tomatoes
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Heat a non-stick pan over medium heat.
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As the pan is heating, mash chickpeas lightly with a fork. Don’t mash all of it, keep some chickpeas partly mashed for texture.
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Add mashed chickpeas along with spices to the pan and add 1 tbsp of chickpea water. You may need to add more chickpea water to prevent sticking and ensuring all spices are mixed with the chickpeas.
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Cook for 2 to 3 minutes until all spices are mixed with chickpeas. Transfer to a dish.
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Serve with avocado, arugula and tomatoes or any other veggie combo you’d like. Make it your own. 🙂
Nutritional Information (does not include any toppings such as avocado, tomatoes, etc.) Calories: 263 Fat: 2.7 g Saturated fat: 0.1 g Carbohydrates: 29.9 g Dietary Fiber: 12 g Sugar: 0.1 g Sodium: 51 mg Protein: 18.7 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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