Home » Breakfast Recipes » Fluffy Vegan Chickpea Scramble Recipe (Super Easy!)
posted by Britt Berlinon Jul 7, 2022 (last updated Sep 26, 2023) 5 comments »
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5 from 2 reviewsThis 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!
Why you’ll love this easy chickpea scramble:
This super easy and delicious chickpea scramble is about to be your new favorite vegan breakfast recipe. It’s so easy to make (only a few simple pantry ingredients!), super flavorful and delicious, and easily made in just 10 minutes.
Instead of using tofu for a tofu scramble, we’re keeping this vegan egg scramble soy free by using just chickpeas and chickpea flour. This combo is not only protein packed, but it’s also simpler in method.
Chickpeas surprisingly yield a really wonderful, almost egg-y texture when cooked (if you like other vegan egg recipes, you might also love my vegan chickpea quiche!).
Serve with a side of breakfast potatoes and avocado toast, and you have the best savory vegan breakfast for weekends, or an easy week day morning!
Ingredients + Substitutions:
- Chickpeas:We’re using whole chickpeas, along with chickpea flour to make our scramble. I’ve found that just using one or the other doesn’t yield the best texture. But when you combine them both, it turns into the best vegan scrambled eggs!
- Chickpea flour:This is dehydrated chickpeas that have been ground into a flour. It’s essential for making the scramble texture (and not to mention, super protein packed!).
- Spices:I used a blend of cumin, smoked paprika, and turmeric for color. This combo I think yields the best flavor of a vegan ‘egg’ without being super egg-y. However, see my notes in the next section for how to get a super scrambled egg flavor in your chickpea scramble.
- Garlic glove:Just one for a little extra flavor.
- Sea salt + pepper
- Water:You can also use coconut milk or another non dairy milk for creamier vegan chickpea scramble.
The key to “eggy” tasting vegan eggs:
If you’re really craving the exact flavor of eggs but are vegan, you might consider swapping out the sea salt for kala namak, or Indian Black Salt. It has a distinct sulfur-like flavor similar to eggs that will really make this vegan chickpea egg scramble taste like the classic.
Overview: How to make scrambled chickpeas:
This vegan chickpea scramble recipe takes just 10 minutes to make, start to finish. It’s so easy and quick, making it ideal for those busy week-day mornings or if you’re making an extensive weekend brunch and need a savory protein dish.
Here’s what you’ll need to do:
First,blitz the chickpeas in a blender. You’ll want to make sure they’re almost completely pulsed, similar to how we pulse them for the vegan tuna salad recipe.
Next,whisk together the scramble liquid. This is the spices and coconut milk or water.
Then,heat a medium skillet with olive oil or coconut oil. Add the chickpeas and scramble liquid to the pan, and begin to mix everything together, much like you would a regular egg scramble.
Finally,allow the mixture to continue to cook on medium heat for a few minutes, scrambling and mixing the mixture as you go. Serve immediately and enjoy!
Vegan scrambled egg add-ins:
If you want to jazz up your chickpea scramble, feel free to add in some of these veggies and add-ins:
- Roasted red bell pepper
- Spinach
- Kale + mushrooms
- Tomatoes + onions
- Vegan cheese
- Basil
- Nutritional yeast
- Chili powder
What to serve alongside this chickpea scramble:
Here are some classic vegan breakfast sides that you’ll absolutely love with this chickpea scramble:
- Avocado toast
- Marinated borlotti beans
- Sautéed vegetables
- Breakfast potatoes
- Fresh fruit
- Unsweetened ketchup or hot sauce
- Vegan mushroom bacon
More vegan breakfast ideas you’ll love:
- Vegan blueberry muffins
- Vegan pancakes
- Vegan French toast
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Fluffy Vegan Chickpea Scramble Recipe (Super Easy!)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- 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
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
- 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.
- Mix:In a separate bowl, combine the remaining chickpea scramble ingredients (don’t add in the chickpeas here). Whisk together until mixed.
- 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.
- 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
- Breakfast Recipes
- Main Meals
originally published on Jul 7, 2022 (last updated Sep 26, 2023)
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5 comments on “Fluffy Vegan Chickpea Scramble Recipe (Super Easy!)”
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Jay — Reply
Mmmm love this dish! It doesn’t have exactly the same mouth feel as eggs, but really close, and that was a bonus in my opinion. And the flavors are amazing. Paired it with some home fries and ketchup and it came out soooo good! Perfect for breakfast or dinner, or lunch for that matter 🙂
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Britt Berlin — Reply
So happy to hear this!! Thanks for giving it a go 🙂
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Karen — Reply
When do you add the chickpea flour? That’s not clear
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Britt Berlin — Reply
Hi Karen, so sorry for the confusion! It’s in Step 2, with the remaining chickpea ingredients, except for the ground chickpeas!
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John — Reply
I have 15oz cans of chickpeas which are about 9oz of actual chickpeas in each can. how much actual chickpeas are in a 13oz jar?