Chickpea Breakfast Scramble

Mornings are for high-protein eats to get your body up and running for the day. This vegan chickpea scramble is a nod to scrambled eggs. They have the ease, and the flavour, but with plant-based protein. Just like with eggs, you can add a variety of spices or chopped vegetables as you wish.

AuthorSelina RoseDifficultyBeginner

Mornings are for high-protein eats to get your body up and running for the day. This vegan chickpea scramble is a nod to scrambled eggs. They have the ease, and the flavour, but with plant-based protein. Just like with eggs, you can add a variety of spices or chopped vegetables as you wish.

Yields1 Serving
Ingredients
 1 can (15 oz) chickpeas
 ¼ white onion (diced)
 2 cloves garlic minced
 1 cuo zucchini (grated)
 ¼ tsp turmeric
 ¼ tsp cumin
 ¼ tsp paprika
 ¼ tsp each sea salt and black pepper
 1 tbsp coconut oil
For Serving
 2 ml mixed greens (your choice)
 ½ avocado (sliced)
 6 cherry tomatoes (halved)
 2 tbsp lemon juice
 1 tbsp olive oil
1

Drain chickpeas, reserving 1/4 cup of the water from the can. In a bowl, mash chickpeas slightly with a fork, leaving some whole. Mix in all spices until evenly combined.

2

Heat a pan over medium heat and add coconut oil. Sauté the onions until they are soft. Then add the garlic and continue sautéing until garlic is fragrant-about a minute or so, before the garlic starts to brown. Then add grated zucchini and sauté until heated through.

3

Add mashed chickpeas to the pan and sauté for about five minutes.

To serve, prepare a bowl with lettuce, avocado and cherry tomatoes. Dress with olive oil and lemon juice. Top with chickpea scramble.

Ingredients

Ingredients
 1 can (15 oz) chickpeas
 ¼ white onion (diced)
 2 cloves garlic minced
 1 cuo zucchini (grated)
 ¼ tsp turmeric
 ¼ tsp cumin
 ¼ tsp paprika
 ¼ tsp each sea salt and black pepper
 1 tbsp coconut oil
For Serving
 2 ml mixed greens (your choice)
 ½ avocado (sliced)
 6 cherry tomatoes (halved)
 2 tbsp lemon juice
 1 tbsp olive oil

Directions

1

Drain chickpeas, reserving 1/4 cup of the water from the can. In a bowl, mash chickpeas slightly with a fork, leaving some whole. Mix in all spices until evenly combined.

2

Heat a pan over medium heat and add coconut oil. Sauté the onions until they are soft. Then add the garlic and continue sautéing until garlic is fragrant-about a minute or so, before the garlic starts to brown. Then add grated zucchini and sauté until heated through.

3

Add mashed chickpeas to the pan and sauté for about five minutes.

To serve, prepare a bowl with lettuce, avocado and cherry tomatoes. Dress with olive oil and lemon juice. Top with chickpea scramble.
Chickpea Breakfast Scramble
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).