This vegan chickpea scramble is a soy-free recipe that is so easy to make. It comes together in about 20 minutes and is the perfect vegan breakfast for meal prep.
I’m not going to lie, a chickpea scramble has been on my list of recipe ideas for quite a while now, but for some reason I didn’t really have high hopes.
But oh my gosh you guys this recipe is SO good. Based on past experience, I thought chickpeas would be too dry to work well in a scramble, but thanks to a few key tricks and ingredients, this recipe is anything but dry.
We’ll be using some olive oil and hummus to make it creamy, turmeric to give it an eggy color, plus onion and garlic for lots of flavor.
If you have access to black salt (also known as Kala Namak) you can add a pinch of that which will give this an egg-like flavor. Serve this recipe at your next brunch alongside my breakfast potatoes and vegan donuts!
Add the diced onion to a skillet with the olive oil and minced garlic. Saute for about 5-7 minutes.
Drain and rinse the chickpeas and add to a food processor. Pulse just a few times until broken up. You can also mash by hand, but I find the food processor is a bit easier!
Add to the pan with all remaining ingredients and stir to combine. Let simmer for a few minutes to allow the flavors to blend.
Taste and adjust flavors as desired and enjoy!
Frequently asked questions
Does it keep? Yes! Once prepared, these vegan chickpea scramble will keep in the fridge for 3 days. You can reheat it on the stove or microwave.
How should I serve it? I love to serve this with some gluten free toast, greens like arugula and a bit of avocado. It’s also delicious with my gluten free bagels in a breakfast sandwich with cheese, greens and avocado. It’s also delicious as a wrap or just as is with some salt and pepper.
Can I add other spices or veggies? Yes! I sometimes make this into more of Mexican chickpea scramble by sauteing some bell peppers with the onion and adding 1/4 tsp of chili powder.
Can I use tofu? If you’re looking for a tofu scramble, I would recommend this recipe. I don’t recommend swapping the chickpeas for tofu as this will change the ingredient proportions, so I would follow the recipe as written for best results!
Try these vegan breakfast recipes next!
If you make this recipe, leave a comment below and let us know how they turn out! As always, be sure to tag me on instagram so I can see your creation!
Vegan Chickpea Scramble
by: claire cary
- 1 can chickpeas
- 2 tbsp olive oil
- ¼ cup diced red onion
- 2 cloves garlic
- 2-3 tbsp plain hummus
- ¼ tsp turmeric
- ¼ tsp cumin
- 1/4-1/2 tsp salt
- black pepper to taste
- Add the diced onion to a skillet with the olive oil and minced garlic. Saute for about 5-7 minutes.
- Drain and rinse the chickpeas and add to a food processor. Pulse just a few times until broken up. You can also mash by hand, but I find the food processor is a bit easier!
- Add to the pan with all remaining ingredients and stir to combine. Let simmer for a few minutes to allow the flavors to blend.
- Taste and adjust flavors as desired.
- Serve with toast, greens, avocado or enjoy as is!