Chickpea Scramble (High Protein Vegan Breakfast)

This Chickpea Scramble is a 10 minute healthy weekday breakfast recipe! It is packed with protein to get your day started off right. Make a double batch and reheat it throughout the week for an even faster breakfast option.

I have been on the hunt lately for lower carb breakfast options. Not that I think carbs are badd or taboo or unhealthy, because I T-O-T-A-L-L-Y do not think that. Ever in a million zillion thousand quadrillion hundred years, BUT it is just that my usual breakfast consists of oatmeal with mashed banana, topped with fruit then a sprinkle of sugar which is all topped with a scattering of some sort of crunchy puffed cereal.

Carbs on carbs on carbs on carbs on carbs.

Which are healthy and good and great, BUT in the name of shaking up my breakfast game, I thought it would be fun to include a more protein rich option. A carb-lovers protein rich option, because lets keep things realistic, I usually eat this on toast =)

There are plenty of protein rich vegan breakfasts, like the time-tested tofu scramble, or the trendy chia seed pudding, or even protein packed vegan yogurt, but I thought I would try a little something less conventional.

Today, we are making a vegan breakfast scramble out of a can of chickpeas.

I got the idea from several recipes online that used chickpea flour to make a scramble, and thought, why can’t I use the whole chickpea!? A mashed can of piping hot chickpeas later, I was a pretty happy camper.

The secret to the ideal chickpea scramble situation is all in how you cook it. We cook the mashed chickpeas in broth, to create a creamy texture. This helps to soften the mashed beans and rehydrate them, giving them a creamy consistancy.

Add to that some veggies and spices, and you have yourself a pretty convincing breakfast.

This is basically like a scrambled egg situation. Feel free to use whatever mix-ins that you like. I use onions, bell peppers, and tomatoes for this version, but any vegetable combination would be a winner.

This recipe is also great for those individuals (ahem, me, ahem) with those pesky food intolerances. If eggs are out, give ’em chickpeas. If soy is out, give ’em chickpeas. If grains, or fruit, or dairy, or nuts, or gluten is out, you guesses it, give ’em chickpeas.

Even for those who are not intolerant, Beans, Beans, the Magical fruit can sometimes give even the best of us a stomach ache among other difficulties, but I have good news! With a little extra care, you too can eat beans without any of the embarrassing side effects. It all comes down to the technique.

Preparing beans 101:

1. Always mind the soak. Beans should be soaked overnight in a pot of salted water. Add in a piece of kombu (not optional) which will actually make the beans more digestable. Beans and kombu are a match made in digestive heaven.
2. The next morning, drain the water and rinse the beans. This removes any difficult to digest compounds that have leached out of the beans into the water.
3. Cook, in a large pot of water, with the soaked kombu. Bring your beans up to a very gentle simmer and cook, covered, until the beans are tender. You want to do this low and slow, to make sure the beans are cooked through and softened properly.
4. Drain the beans, remove the kombu and enjoy your beans AND your digestion.

If you have a steel stomach which not even beans can upset, you can use canned chickpeas for an even faster preparation!

They really are a magical fruit.

Chickpea Scramble

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3 servings 1x
• Category: Breakfast

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Description

This Chickpea Scramble is a 10 minute healthy weekday breakfast recipe! It is packed with protein to get your day started off right. Make a double batch and reheat it throughout the week for an even faster breakfast option.

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Ingredients

• 1 1/2 cup chickpeas
• 1 Tomato
• 1/3 cup vegetable broth
• 1/4 cup chopped bell pepper
• 1/4 cup chopped onion
• 3 tablespoons nutritional yeast
• 1 teaspoon chili power
• 1/2 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

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Instructions

1. Add the broth, bell pepper and onion into a skillet. Bring the mixture up to a simmer and cook, covered, until the vegetables are tender, about 5 minutes.
2. Add in the remaining ingredients and cook until heated through, adding a splash or two of broth, if needed, to achieve desired texture. Serve.

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Notes

Chop your veggies the night before to eliminate prep time and make this a 10 minute breakFAST!