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.
Reasons to love this recipe:
- Quick enough for WEEKDAY breakfast. That’s right, 15 minutes or less.
- You can double it, then reheat it each morning for an even quicker 5 minute breakfast.
- A one pot meal.
- It is FULL of flavor and you can customize it with the spices and vegetables you have on hand!
What ingredients are in chickpea scramble?
- Chickpeas (from a can or home cooked)
- Onion
- Red bell pepper & tomato (or other veggies of choice)
- Spices like nutritional yeast, chili powder, turmeric, and smoked paprika. You can switch it up to suit what’s in your pantry!
- Vegetable broth
- Olive oil (or other oil)
How do you make scrambled chickpeas?
The secret to the ideal chickpea scramble situation is all in how you cook it.
First, start sauteing your onions and peppers in some olive oil. Add in the seasonings and let the flavor bloom as they toast in the pan for a moment.
Add in the slightly mashed chickpeas, tomato, and veggie broth. This is the secret sauce – cook the mashed chickpeas in broth. This helps to soften the mashed beans and releases some of their starch, giving them a creamy consistancy.
What vegetables can you use in chickpea scramble?
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.
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PinDescription
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.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1 tablespoon nutritional yeast
- 1/2 teaspoon mild chili powder
- 1/4 teaspoon turmeric
- 1/8th teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 1/2 cup chickpeas, mashed lightly until about half of the chickpeas are broken up and the other half are whole
- 1 tomato, chopped
- 1/3 cup vegetable broth
Instructions
- Heat the oil in a skillet over medium heat. Add in the onion and bell pepper. Sauté until tender, about 3-5 minutes.
- Add in the nutritional yeast, chili powder, turmeric, paprika, and salt. Sauté for another minute until the spices are fragrant.
- Add the chickpeas, tomato and broth into the skillet. Bring the mixture up to a simmer and cook, until the chickpeas are creamy, about 3-5 minutes. Enjoy!
Notes
Chop your veggies the night before to eliminate prep time and make this a 10 minute breakFAST!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 334
- Sugar: 5g
- Sodium: 968mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
Keywords: tomato, bell pepper, onion, quick, easy, nutritional yeast, vegan, gluten free, bean, vegetarian, breakfast, protein, 10 minute,
This sounds like an awesome weeknight dinner too. Definitely trying this. I almost clicked past because I assumed it had tofu in it (i’m allergic), but I’m so glad it doesn’t. Mashing the chickpeas with the broth….genius.
Hi Annie, I am so glad you found the recipe then! I am not allergic, but some times I feel like tofu is in EVERYTHING! Sometimes it is nice to take a step back and try something new.
What are the nutritional facts on this recipe? Definitely will give it a try but wondered protein, carb, fiber content. Thank you for sharing.
Hi Deepa! I am not sure what the nutrition facts are on this recipe. I tried to calculate them for you, but I was unable to find any nutrition information for aquafaba. If you have any luck solving this, please let me know!
I am on a detox and can only eat plant based. I was having a hard time finding something for breakfast other than fruit or a smoothie, so this was right on time. Omg it was soooo good! I just finished eating and I want more. Definitely going to be a staple for me. Thank you!
★★★★★
Hi Miesha! So glad to hear that you are enjoying the recipe!
I’m a little confused on the instructions? Do you add the chickpeas first with the broth, bell pepper and onion into a skillet OR do you add them in the second step with the rest of the ingredients?
Also when do you mash them? Before you put them in or while they are in the skillet?
And to what consistency do you mash them to? Like completely mash potatoes soft or must the still have their shape and have a couple chickpeas still in its shape?
Thanks so much
Hi Caéla, Thank you for your questions and I apologize for the confusion! I just updated the recipe to be more clear, but here are answers to your questions as well:
The chickpeas are added in the second step, after you cook the bell pepper and onions in the broth.
I mash them lightly so about half of the chickpeas are broken down and half are whole. You can mash as much or as little as you’d like to customize the recipe to your tastes :)
We hope you love the recipe, Caéla!
Thanks so much laurel xx
Is aquafaba used in this recipe?
Hi Paula, Great question! No aquafaba in this recipe. Just 1 1/2 cups whole drained chickpeas. Sorry the directions weren’t clear enough!
Quick and yummy breakfast that I ate with paratha bread!! But I love cheese and had to add some. Vegetarian and not vegan😊
★★★★★
Thank you so much for the review, Terri! So so appreciated :)