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+ servings

Quick and Easy Chickpea Scramble

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 1 tablespoon olive grapeseed, or safflower oil
  • 1 small white or yellow onion chopped (about 1 - 1 1/4 cups)
  • 1 cup seeded and chopped red bell pepper
  • 1 cup seeded and chopped green bell pepper
  • 1 small poblano pepper seeded and chopped (optional)
  • 8-10 ounces white button mushrooms cleaned and sliced
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric ground
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Dash red pepper flakes
  • 3 tablespoons nutritional yeast
  • 3 cups cooked chickpeas or 2 cans, rinsed and drained
  • To serve: parsley lime wedges, and 3 cups cooked quinoa or rice


  • Heat the oil over medium heat in a large skillet. Add the onion and peppers. Cook, stirring often, for 5 minutes, or until the onion is clear and soft. Add a few tablespoons of water as needed to prevent the vegetables from sticking.
  • Add the mushrooms and a pinch of salt. Mix the vegetables and cover the skillet. Allow the mushrooms to cook for another five minutes, or until they've released their liquid and are soft and cooked through.
  • While the vegetables cook, mix your spices (salt, turmeric, chili powder, smoked paprika, and pepper flakes) together. When the mushrooms are cooked, add the spice blend, the nutritional yeast, and the chickpeas, as well as about a third or half cup of water. Stir the mixture thoroughly to be sure everything is well combined. Continue to cook for another 3-5 minutes, or until everything is hot and tasty. Check the mixture for seasoning and season to taste with additional spices, salt, or pepper.
  • To serve, divide the chickpea scramble over even portions of cooked rice (basmati would be lovely here) or quinoa, and garnish with lime wedges and a sprinkle of parsleys. Leftovers will keep in the fridge for up to three days, and they can be frozen for up to four weeks.


Leftover chickpea scramble will keep for up to 4 days in an airtight container in the fridge.