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