This fluffy and flavorful chickpea scramble is the perfect savory vegan breakfast to start your morning! Ready in just 10 minutes and cooks just like eggs!

vegan chickpea scramble on a plate

Why you’ll love this easy chickpea scramble:

This super easy and delicious chickpea scramble is about to be your new favorite vegan breakfast recipe. It’s so easy to make (only a few simple pantry ingredients!), super flavorful and delicious, and easily made in just 10 minutes.

Instead of using tofu for a tofu scramble, we’re keeping this vegan egg scramble soy free by using just chickpeas and chickpea flour. This combo is not only protein packed, but it’s also simpler in method. 

Chickpeas surprisingly yield a really wonderful, almost egg-y texture when cooked (if you like other vegan egg recipes, you might also love my vegan chickpea quiche!).

Serve with a side of breakfast potatoes and avocado toast, and you have the best savory vegan breakfast for weekends, or an easy week day morning!

close up of vegan chickpea scramble

Ingredients + Substitutions:

  • Chickpeas: We’re using whole chickpeas, along with chickpea flour to make our scramble. I’ve found that just using one or the other doesn’t yield the best texture. But when you combine them both, it turns into the best vegan scrambled eggs!
  • Chickpea flour: This is dehydrated chickpeas that have been ground into a flour. It’s essential for making the scramble texture (and not to mention, super protein packed!).
  • Spices: I used a blend of cumin, smoked paprika, and turmeric for color. This combo I think yields the best flavor of a vegan ‘egg’ without being super egg-y. However, see my notes in the next section for how to get a super scrambled egg flavor in your chickpea scramble.
  • Garlic glove: Just one for a little extra flavor.
  • Sea salt + pepper
  • Water: You can also use coconut milk or another non dairy milk for creamier vegan chickpea scramble. 
chickpea scramble ingredients

The key to “eggy” tasting vegan eggs:

If you’re really craving the exact flavor of eggs but are vegan, you might consider swapping out the sea salt for kala namak, or Indian Black Salt. It has a distinct sulfur-like flavor similar to eggs that will really make this vegan chickpea egg scramble taste like the classic.

Overview: How to make scrambled chickpeas:

This vegan chickpea scramble recipe takes just 10 minutes to make, start to finish. It’s so easy and quick, making it ideal for those busy week-day mornings or if you’re making an extensive weekend brunch and need a savory protein dish. 

Here’s what you’ll need to do:

First, blitz the chickpeas in a blender. You’ll want to make sure they’re almost completely pulsed, similar to how we pulse them for the vegan tuna salad recipe.

blitzed chickpeas in a bowl

Next, whisk together the scramble liquid. This is the spices and coconut milk or water. 

Then, heat a medium skillet with olive oil or coconut oil. Add the chickpeas and scramble liquid to the pan, and begin to mix everything together, much like you would a regular egg scramble.

chickpea mixture cooking

Finally, allow the mixture to continue to cook on medium heat for a few minutes, scrambling and mixing the mixture as you go. Serve immediately and enjoy!

cooked vegan chickpea scramble

Vegan scrambled egg add-ins:

If you want to jazz up your chickpea scramble, feel free to add in some of these veggies and add-ins:

  • Roasted red bell pepper
  • Spinach
  • Kale + mushrooms
  • Tomatoes + onions
  • Vegan cheese
  • Basil
  • Nutritional yeast
  • Chili powder

What to serve alongside this chickpea scramble:

Here are some classic vegan breakfast sides that you’ll absolutely love with this chickpea scramble:

plate of vegan chickpea scramble

More vegan breakfast ideas you’ll love:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

chickpea scramble pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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chickpea scramble on a plate

Fluffy Vegan Chickpea Scramble Recipe (Super Easy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Breakfsat
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This fluffy and flavorful chickpea scramble is the perfect savory vegan breakfast to start your morning! Ready in just 10 minutes and cooks just like eggs!


  • 26 ounces (2 13-ounce jars) chickpeas, rinsed and drained (save the aquafaba for vegan egg whites in baking!)
  • 1/3 cup chickpea flour
  • 1 clove garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1/4 tsp ground turmeric
  • 1 tsp sea salt*
  • Black pepper to taste
  • 1/3 cup water or coconut milk (or any dairy free milk)


  1. Blend: In a food processor or blender, blitz the chickpeas until they’re ground up and ALMOST a paste. Scoop the chickpeas into a bowl, and set aside.
  2. Mix: In a separate bowl, combine the remaining chickpea scramble ingredients (don’t add in the chickpeas here). Whisk together until mixed.
  3. Cook: In a medium skillet, heat 1 tbsp of cooking oil until hot on medium heat. Add in the chickpeas, and the scramble liquid. Begin to scramble the mixture as it cooks for 4-6 minutes. If you feel your chickpea scramble is drying up too much, you can add more water or dairy free milk.
  4. Serve: Serve your chickpea scramble immediately with your favorite vegan breakfast sides!


Kala Namak Salt: or Indian Black Salt. You can substitute this for the sea salt for a more egg-like flavor.


  • Serving Size: 1/4 of the recipe
  • Calories: 265
  • Sugar: 1.4 g
  • Sodium: 1103.4 mg
  • Fat: 10.3 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 32.8 g
  • Fiber: 9.8 g
  • Protein: 12 g
  • Cholesterol: 15.3 mg