Vegan Chickpea Scramble

This particular chickpea scramble is not meant to look or taste like scrambled eggs. If you’re wanting a vegan egg-like dish, try my Vegan Breakfast Casserole or Tofu Scramble.

I love pairing this easy chickpea recipe with crunchy whole grain toast, which makes it the perfect breakfast or brunch dish. But I often eat it for a quick lunch, too.

You could even pair it with rice or quinoa and roasted veggies to turn it into a hearty dinner.

Ingredient notes and substitutions

Chickpeas ~ Canned chickpeas, also called garbanzo beans, make this an easy 15 minute breakfast. Be sure to drain and rinse the chickpeas before adding to the skillet.

Chickpeas cooked from dried beans may also be used. You’ll need about 3 cups.

Although I think chickpeas are the best choice here, this scramble will work with white beans, black beans, red kidney beans, or even pinto beans.

Spices ~ Turmeric provides an earthy flavor and a perfect golden yellow color. Smoked paprika brings a smokiness. Cumin has a warm, somewhat nutty flavor that pairs beautifully with both turmeric and smoked paprika.

And, salt and pepper, of course!

Vegetables ~ Onion and garlic can always be counted on as the start of a great flavor profile.

Diced tomatoes bring a freshness and provide some added moisture. I usually use plum tomatoes or vine-ripened garden tomatoes. Halved or quartered cherry tomatoes or grape tomatoes can also be used.

Fresh baby spinach is the final step because it’s always a good idea to eat your greens! You could use arugula or baby kale if you prefer.

Nutritional yeast ~ This is an optional ingredient. Nooch, as it is lovingly referred to in the vegan community, has a savory, nutty, somewhat cheesy, flavor. I love it, but if you don’t have it or don’t like it, just leave it out.

Broth ~ Another optional ingredient. Depending on how juicy your tomatoes are or aren’t you may want to add a splash of vegetable broth to loosen up the chickpea scramble. You can also just use water.

Extras ~ Add extra veggies if you like. Sliced mushrooms, diced bell peppers, or chopped zucchini would all be tasty additions.

If you want this chickpea scramble to taste more like a breakfast egg scramble, you can use a pinch of Indian black salt, or kala namak, which has a pungent, eggy sulphur-like taste. A little goes a long way. But again, an egg substitute is not what we’re going for here, so I don’t really recommend it.

Sauté the onion in a drizzle of oil until soft and translucent (1). Add the garlic, tomato, and spices and stir until well combined (2).

Add the chickpeas (3). Using a potato masher or fork, mash about half of the chickpeas (4). This creates a nice texture and helps the mixture stay together.

Stir until everything is well combined and simmer for 2 to 3 minutes to heat through (5). Add a splash of broth or water if the mixture seems dry.

Add the fresh spinach and stir to evenly distribute throughout the chickpea scramble (6). Cook for about 1 minute to warm and gently wilt the spinach.

Serving suggestions

You could absolutely throw this chickpea scramble into a bowl all by itself and call it a day. It’s so yummy.

Feel free to finish it off with a few shakes of hot sauce or sriracha for a little spicy heat.

If you’re looking for a little more to power up your day, try serving it with a slice of whole grain toast and a fresh tomato. I like to spoon a little of the chickpea mixture onto the toast with each bite. It’s a great texture contrast.

You could also pair it with Avocado Toast, Smoky Tempeh Bacon, or Potato Fritters.

Wash it all down with a tasty Green Vegetable Juice or, if you don’t have a juicer, this Green Blender Juice.

Storage

Fridge: Store leftover chickpea scramble in an air-tight container in the fridge for 2 to 3 days. It will keep up to 5 days if you leave out the spinach.

Freezer: You can also freeze this simple chickpea recipe. I recommend leaving out the spinach if you plan to freeze leftovers. It should keep well for up to 2 months. Add fresh spinach upon reheating.

Pro tips and tricks

~ Use canned chickpeas to make this dish in just 15 minutes! Leftover cooked chickpeas work, too!

~ If using canned chickpeas, be sure to drain and rinse them first.

~ Sauté the spices in a drizzle of oil to fully release their natural oils and bring out the most flavor.

~ For an oil-free option, sauté in broth or water.

~ Feel free to add extra veggies, like sliced mushrooms, diced bell peppers, or chopped zucchini. Sauté them with the onion to cook them through.

~ Add the spinach just before serving so it doesn’t wilt too much.

More savory vegan breakfast recipes

• Hash Browns and Veggie Skillet
• Vegan Shakshuka
• Vegan Savory Waffles
• Breakfast Nachos
• Quinoa Power Breakfast
• Easy Vegan Hummus Toast