This Easy Vegan Chickpea Scramble is a quick and delicious protein-packed breakfast. Made with simple pantry staples and loaded with flavor, this plant-based alternative to scrambled eggs is ready in just minutes.
This high-protein chickpea dish is perfect for those busy mornings when you need a nutritious meal to start your day off right.
I love tofu scramble and it’s my frequent breakfast option, but the discovery of chickpea scrambled eggs simply added more creative options to my menu. This recipe is a proof that plant-based eating is satisfying, nourishing and flavorful.
Health benefits of chickpeas
Chickpeas, also known as garbanzo beans and are excellent source of plant protein. Being a significant source of magnesium and potassium, they help reduce the risk of heart disease. Since, they are high in fiber they help in weight management by keeping you full for longer. They help in promoting good brain health because they contain choline which is essential for brain function.
It’s versatile and I often bake garbanzo cookies for dessert. The cookie dough recipe is fast, quick and a great sweet snack.
Protein in chickpeas
1 cup of servings provides about 14.5 grams of protein. Hence, by adding them into our vegan and vegetarian diet helps in providing nutrition to the body like protein, iron, selenium, and B vitamins.
I like to combine these beans with healthy grains for a complete meal and I often enjoy quinoa chickpea salad for my lunch.
Why you will love this recipe
Ready within 15 minutes
Nutritious and high in protein
Soy-free, nut-free and gluten-free
Customizable and budget-friendly
Ingredients
Ingredients notes
Chickpeas – I used canned chickpeas, but if you want to use dry garbanzo beans then make sure to soak overnight and boil before using in this recipe.
Spices – I used simple spices that is mostly available in any kitchen pantry.
Kala namak – It’s a type of salt and is something very unique here. I used it to give it a real eggy flavor. It has a sulfurous taste and is also known as Indian black salt. It’s color may vary from pinkish-brown to black.
Vegetable broth – This gives a nice flavor and adds more nutrition. Also, it helps in mashing and mixing by providing some moisture.
Cilantro – This is a nutritious versatile herb and compliments any recipe.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I heated oil in a nonstick pan and sauteed onion and garlic in it until translucent.
Secondly, I seasoned it with turmeric, chili powder, cumin powder, garam masala, kala namak and salt. Then, I mixed it very well.
Next, I added 3 tbsp of vegetable broth and the chickpeas over medium heat. Then, I mixed it.
After that, with the help of a food masher, I mashed them.
Thereafter, I added some more vegetable broth, cilantro and adjusted salt.
Lastly, I mixed everything very well by scraping from the bottom making sure all the flavors were well blended. Then, I cooked it covered for 1-2 minutes over low heat.
Finally, I turned off the flame and removed the lid. Then, I mixed and fluffed it with a spatula and garnished it with more cilantro and served it.
This vegan scrambled eggs recipe was the best healthy morning meal I have ever had so far.
Serving suggestions
On toast – It pairs well over avocado toast with a sprinkle of chili flakes. I also like to make sandwiches using whole wheat bread or buckwheat bread.
As a side – It pairs well with air fryer mushrooms.
As salad topping – I sometimes, like to top my greens or any salad with it.
Storage suggestions
This tastes best when served immediately. However, refrigerate the leftovers in an air-tight container for up to 2 weeks. Warm it up well in the microwave and enjoy.
Expert tips
- At the time of mashing. It is important to lower the flame or else it will start to burn.
- When it is almost done, make sure to cook covered at low flame for 1 minute for a fluffy texture.
Yes! Kala namak adds a bit of eggy flavor but it will still taste as delicious without it.
Yes! Sautee onion and garlic in vegetable broth instead of oil and the rest remains the same.
I have not tried freezing it since it stays good for 2 weeks in the refrigerator and afterwards, I make it fresh.
I made it with chickpeas (garbanzo beans) and it tastes perfect. Hence, this recipe does not call for chickpea flour.
More vegan breakfast recipes
Vegan omelette
Baked Oats
Chocolate chickpea waffles
Millet Porridge
Tempeh Bacon
Savory French Toast
Chickpea flour pancakes
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Easy Vegan Chickpea Scramble
Ingredients
- 1 tbsp avocado or olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove (minced)
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp garam masala
- 1/4 tsp kala namak (Indian black salt)
- salt as per taste
- 6 tbsp vegetable broth
- 2 cans (15 ounces each) chickpeas or garbanzo beans (drained and rinsed)
- 2 tbsp fresh chopped cilantro
Instructions
- Heat oil in a nonstick pan and sauté onion and garlic until translucent.
- Add turmeric powder, chili powder, cumin powder,garam masala, kala namak and salt. Mix it well.
- Add 3 tbsp vegetable broth and chickpeas. Mix with a spatula so that all the spices coat well. With the help of a food masher, mash the chickpeas in the pan itself over low heat.
- Bring the flame to medium heat. Fold in leftover 3 tbsp vegetable broth and cilantro. Adjust salt and mix it with a spatula scraping from the bottom. Cook covered for 1-2 minutes over low heat.
- Turn it off and remove the lid. Mix it again by scraping from the bottom and fluff it with the spatula. Garnish with more chopped cilantro and serve.
Notes
- This tastes best when served immediately. However, refrigerate the leftovers in an air-tight container for up to 2 weeks. Warm it up well in the microwave and enjoy.
- It tastes best with sourdough bread toast and avocado slices.
Nutrition
Wendy says
Such a bright, tasty, satisfying scramble, Gunjan! I love quick and easy, wholesome meals like this one. And as much as I love a tofu scramble, it’s refreshing to have an alternative like this one, also packed wiht protein and nutrients. The spices are superb!
Gunjan says
Thank you Wendy!