If you’re looking for a tasty, simple, low-calorie plant-based breakfast idea, look no further than this Vegan Chickpea Scramble! With just seven ingredients that you likely already have in your pantry, this whole food plant-based breakfast recipe is great for any day of the week!
Vegan Chickpea Scramble Ingredients
The list of ingredients for this tasty plant-based breakfast recipe is as follows:
- 2 cups (330g) canned chickpeas, drained
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz. (230g) spinach
- ½ avocado
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Vegan Chickpea Scramble Instructions
This chickpea scramble recipe is so simple to make! Here are the instructions:
1- Mash the chickpeas with a fork, leaving some whole. You want to make sure they are soft but not completely smooth (or else you’ll have hummus!) The remaining firm bits add texture!
2- Mix in the turmeric and paprika, and season with salt and pepper. The recommendations in the ingredients list are just suggestions. You can be as liberal as you want with these ingredients.
3- Saute the onion and garlic. Heat a skillet for two minutes, then add the chopped garlic and onion. You can add a few drops of oil if you must, but sauteeing with a few splashes of water will keep things from sticking while eliminating extra calories and fat from oil. Sauté the onion and garlic for 2-3 minutes, until fragrant.
4- Add in the mashed chickpeas and cook for another 5 minutes, then transfer to a bowl, cover with tin foil, and set aside.
5- Wilt the spinach by placing it in the same pan, sauteeing it with a splash of water.
6- Divide the spinach between 2 bowls, top with the chickpeas, and serve with ¼ avocado.
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Vegan Chickpea Scramble Tips & Tricks
You’ll love this chickpea breakfast recipe because it’s so easy to make (it’s perfect for beginners to a whole food plant based diet for this reason.)
But here are a few tips and tricks to help you make it even better!
1- Don’t use oil!
I said earlier that you can use oil if you want to, but if you’re serious about either weight loss or reducing fat and extra calories on a plant-based diet, you’ll want to leave the oil out.
I know if you’re used to using oil for everything you’ll find it a bit odd, but trust me – your food will still come out tasting amazing without the oil!
2- Play around with spices and vegetables
Another tip is to play around with other fresh herbs and spices and see what hints of flavor you might enjoy!
Turmeric is great for the classic yellow color to mimic egg (and adding black pepper gives an added nutritional boost), but I’ve used cumin, smoked paprika, chili powder, and even garam masala on occasion to give different vibes, depending on how I feel that day.
In terms of other foods you can add to this vegan scramble, I’ve used bell pepper, added sweet potato on the side, or additional baby spinach to round it out on busy mornings.
If you’re fully vegan and never eat animal foods at all, adding a bit of nutritional yeast will add a pop of flavor and also give you a small dose of vitamin B12.
Don’t be afraid to be adventurous here.
3- Add salt at the end
Some recipes call for salt in the recipe – but I’ve found that no matter how much salt I put in the recipe, I still can’t really taste it!
What works best is to make this vegan chickpea scramble recipe with everything but salt, then lightly add salt, to taste, once you are ready to eat your meal.
Vegan Chickpea Scramble Nutrition Info
This quick and easy breakfast recipe is gluten-free, dairy-free, vegan, nutrient-dense, and very filling! Here is the full breakdown for you:
- Prep time: 10 mins
- Cook time: 10 mins
- Calories: 417g
- Fat: 15g
- Carbs: 56g
- Protein: 19g
Chickpea Scramble Serving Ideas
Last but not least, this delicious chickpea scramble is great on its own, but if you want to make it even more filling – feel free to add a piece of toast to round things out a bit.
You could also turn this breakfast scramble into a wrap and have it as a quick and easy lunch recipe too! (Perfect for packing to take to work during the busy work week.)
I hope you enjoy this delicious plant-based recipe as much as I do.
Have a veggieful day! 🙂
Vegan Chickpea Scramble
Ingredients
- 2 cups (330g) canned chickpeas, drained
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz. (230g) spinach
- ½ avocado
Instructions
- Mash the chickpeas with a fork, leaving some whole.
- Mix in the turmeric and paprika, and season with salt and pepper.
- Saute the onion and garlic in water or oil until fragrant.
- Add in the mashed chickpeas and cook for another 5 minutes then transfer to a bowl, cover with tin foil, and set aside.
- Wilt the spinach by placing it in the same pan, and sauteeing it with a splash of water.
- Divide the spinach between 2 bowls, top with the chickpeas, and serve with ¼ avocado.
Notes
You may use oil if you'd like but this will add extra fat and calories. Omit the oil and sautee with a few splashes of water instead - I promise it'll taste great!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 17mgCarbohydrates: 54gFiber: 17gSugar: 10gProtein: 16g
*Nutrition information is not always 100% accurate.
