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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


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!


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)


  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

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