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–+ servings
5 from 5 votes

Vegan Chickpea Scramble

by: claire cary

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.
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
3

Ingredients

  • 1 can chickpeas
  • 2 tablespoons olive oil
  • ¼ cup diced red onion
  • 2 cloves garlic
  • 2-3 tablespoons plain hummus
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • 1/4-1/2 teaspoon salt
  • 1/8-1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • 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!

Notes

If you don't have chickpeas, you can easily sub for another small white bean!
Serving: 0.5cup / Calories: 150kcal / Carbohydrates: 3g / Protein: 6g / Fat: 8g / Saturated Fat: 1g / Monounsaturated Fat: 5g / Fiber: 5g / Sugar: 1g

Did you make this?

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