Chickpea scramble – a super quick breakfast

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Chickpea scramble is a super quick breakfast that you can make if you ever want to have a warm breakfast and dash out the door. Some days only a warm breakfast will do, particularly if the weather is cold and/or damp outside. I have made a version of a chickpea scramble in a previous post, however this version is even simpler to make. And! It hits the spot, while giving one the texture and feeling of conventional eggs on toast.

Chickpeas, also known as garbanzo beans have a nutty-tasting beans and an amazing grain. Chickpeas are one of the best sources of plant-based proteins as they contain almost 15 grams of protein per one cup serving. Featured quite prominently in India and Mediterranean cuisine, this grain has grown in popularity in the plant-based food space of recent. Chickpeas are complex carbohydrates so they help to regulate blood sugar levels and boost digestive health, they have a high fiber content so they help one feel satiated for longer. And, among other benefits, studies have shown that consuming at least four servings of chickpeas per week can significantly reduce the occurrence of inflammation in the body.

It would be great to see your recreations of this recipe, and what you pair it with. So, if you do make this dish definitely share and tag @plantfoodfederation and #pffplate on social media.

As with all other recipes on this blog you will find that this plant-based vegan chickpea scramble recipe is;

• Plant based
• Vegan
• Gluten free
• Dairy free
• Soy free
• Egg-free
• Easy to make
• Uses simple  ingredients

Print Recipe

Chickpea Scramble on Gluten Free Sourdough Toast

Ingredients

1 cup cooked chickpeas

100g button mushrooms

1 medium roma tomatoes

½ small onion diced

2 tbsp avocado (or other neutral high heat oil)
½ tsp paprika

½ tsp black pepper

¼ tsp ground turmeric
¼ tsp kala namak (kala namak is a black salt that has the flavour of eggs) or table salt

¼ tsp sea salt

Instructions

• Drain the chickpeas and add them to a bowl and using a fork lightly smash them to break them down, be careful not to over mash them
• Slice the mushrooms, chop the onions and tomatoes
• Place a skillet or frying pan on medium heat and pour in the avocado oil
• Add the diced onions and stir for about 2 – 3 minutes until they become translucent
• Add the tomatoes and mushrooms and continue to stir for another minute
• Fold in the prepared smashed chickpeas and add the in all the remaining spices to season and mix everything together, continuing to cook for another minute
• Plate the scrambled chickpeas with a side of GF sourdough toast and fresh avocado (optional)