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chickpea scramble on a plate

Fluffy Vegan Chickpea Scramble Recipe (Super Easy!)

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

Description

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!


Ingredients

Units Scale
  • 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)

Instructions

  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!

Notes

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

Nutrition

  • 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

Keywords: chickpea scramble, vegan chickpea scramble, vegan scrambled eggs