Chickpea Scramble

Chickpea ScrambleThis Chickpea Scramble recipe is a great substitute for eggs and tofu. It’s made with chickpea flour, which is full of nutritious protein and complex carbs. It has a similar texture to scrambled eggs while the Himalayan black salt gives the scramble an egg smell and flavor.

Like eggs, this recipe has a lot of protein. Unlike eggs, it has a lot of fiber and NO cholesterol. We sautéd the veggies with vegetable broth so it’s also oil free and the chickpea flour makes it gluten free. You just can’t go wrong with this delicious recipe!

Enjoy with a slice of whole grain toast or our delicious Oven Roasted Red Potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

Vegans Abroad YouTube Banner

Chickpea Scramble
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Chickpea Scramble is packed with flavor and nutrients without the cholesterol. It's also filling with a similar texture to scrambled eggs.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Chickpea Scramble
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Chickpea Scramble is packed with flavor and nutrients without the cholesterol. It's also filling with a similar texture to scrambled eggs.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl combine the chickpea flour, water, nutritional yeast, flax seed meal, baking powder, salt, turmeric, paprika, kala namsk, and pepper. Mix well and set aside.
  2. Heat vegetable broth in a skillet over medium heat.
  3. Chop shallot and add to the skillet along with the minced garlic and sauté until the shallots are soft. About 3 minutes.
  4. Chop the mushrooms and red bell pepper.
  5. Add to the skillet and sauté until the mushrooms and peppers are soft. About 5 minutes.
  6. Pour chickpea mixture over the vegetables in the skillet.
  7. Cook for approximately 2 minutes or until the edges start to set.
  8. Scramble the mixture, making sure to scrape the bottom of the skillet. The mixture will be pretty doughy.
    Chickpea Scramble Prep 2
  9. Continue to cook for another 2 minutes without stirring.
  10. Scramble again, scraping the bottom of the pan, until the edges of the chickpea flour start to dry a little bit. You can continue to cook for the desired consistency. About 5 minutes total.
  11. Allow the mixture to rest for 1-2 minutes then break into smaller pieces and top with fresh chopped parsley.
    Chickpea Scramble
Recipe Notes

Serving size is about 1 cup.

Recipe courtesy of VeganRicha.com.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *