This chickpea scramble is a perfect option for plant-based eaters who are looking for an alternative to tofu scramble for breakfast! It’s quick, easy, and packed with plant-protein and nutrition from chickpeas and vegetables. Serve it with rice, quinoa, or toast for a complete morning meal.
One of the first recipes that I learned as a new vegan was tofu scramble. I must have made it at least three times a week for a year. It was quick, easy, nutritious, and it made for good breakfast or take-to-work lunch leftovers.
The other evening, I was craving tofu scramble but realized that I didn’t have any tofu in the fridge. What I did have was a couple cans chickpeas. This easy chickpea scramble is the fast and tasty dish that resulted from scrambling chickpeas instead of tofu. And I’ve learned that chickpea scramble isn’t just enjoyable as a tofu scramble alternative: it’s a great staple breakfast in its own right!
This chickpea scramble results from scrambling chickpeas and vegetables with a spice mixture in a hot skillet. Like any one of my tofu scramble recipes, this dish features sautéed veggies, turmeric, and nutritional yeast. It’s just a different protein base.
Because I make tofu scramble as often as I do, chickpeas are a nice change of pace! They’re more toothsome than tofu, and they become pleasantly crispy in the skillet as they cook. Using them as a scramble base is also a nice option for those with soy allergies.
It’s possible to use chickpea flour to create a chickpea scramble that mimics the texture of eggs. I like that kind of scramble a lot, but I make this scramble with whole chickpeas much more often. It’s faster cooking, which is a big advantage on busy mornings.
The process of making this chickpea scramble is so simple. First, you’ll sauté some onions and garlic in your skillet (I like to use cast iron for this recipe). Next, you’ll add mushrooms.
While everything cooks, you’ll stir together a seasoning blend. The one I like to use has turmeric, chili powder, smoked paprika, nutritional yeast (for umami), and a dash of crushed red pepper flakes for heat.
Finally, you’ll throw in the chickpeas and seasoning blend. Continue to cook everything in the skillet until the chickpeas are just starting to get crispy, about 5-8 minutes. Adjust the seasoning to taste, and that’s it! Breakfast is ready.
Absolutely not. While I do sometimes cook chickpeas from scratch to save a little money, I use canned chickpeas all the time. Many of my quick and easy dinners begin with a can of chickpeas!
You can use either scratch-cooked or canned chickpeas in the chickpea scramble recipe. If cooking from scratch, you’ll need three cups of cooked chickpeas total.
You can. I’ve found that other beans don’t get crispy as chickpeas do, and I really prefer the texture of chickpeas to most other beans. But I’ve made this sample skillet meal with white beans, black beans, kidney beans, and pinto beans. You can use the scramble as a way to use up the beans you have, incorporating them into a nutritious meal.
It’s so easy to enjoy the chickpea scramble and its leftovers. My favorite way to eat it is over a bed of cooked rice, with some chopped fresh herbs. You can serve it similarly with any cooked whole grain you like.
I also love to pile the scramble over toast. I’ve also incorporated it into wraps and pita pockets. For a lighter meal, the scrambled chickpeas can be piled over a bed of sautéed leafy greens. This is especially nice if you drizzle it with some yum sauce.
It can be. I tend to think that chickpeas freeze and defrost really well. I’d suggest freezing the scramble for up to four weeks.
If you’re not freezing, the leftovers can be stored for up to five days in an airtight container in the fridge.
I can’t get enough savory breakfasts in the morning! They keep me fuller longer than sweet breakfasts do, and they’re especially good for incorporating plant protein in the morning. This chickpea scramble is a favorite. Here are some others:
Hopefully this recipe will come in handy the next time you need to throw together something special in a pinch. It’s equally good for breakfast, lunch, or dinner!