Vegan Chickpea Scramble

Two plates of chickpea scramble next to a cup of coffee and plate of toast.

5 from 3 votes

This easy Vegan Chickpea Scramble is quick, flavorful, and delicious option when you're craving a savory breakfast. It boasts plenty of plant-based protein, fiber and nutrients to get your day started. You need just one skillet, a handful of ingredients, and 15 minutes. Gluten-free and soy free.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast and Brunch, Sides

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 298kcal

Author: Jenn Sebestyen

Equipment

Large non-stick skillet

Ingredients

2 tablespoons olive oil
1 small yellow onion diced
2 cloves garlic minced
2 plum tomatoes chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 tablespoon nutritional yeast optional
2 cans (15.5 oz) chickpeas drained and rinsed
3-4 tablespoons low-sodium vegetable broth or water as needed
2 big handfuls fresh baby spinach

Instructions

Heat the oil in a large non-stick skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes.
Add the garlic, tomatoes, spices, and nutritional yeast, if using. Stir well until well combined and fragrant, about 1 minute.
Add the chickpeas. Mash about half of the chickpeas using a potato masher or fork. You can mash more or less depending on your texture preference. Sauté until warmed through, about 3 to 4 minutes.
Add the spinach and stir to combine, warm, and gently wilt the spinach, about 1 to 2 minutes.
Serve immediately.

Notes

~ 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.

Nutrition