Chickpea Scramble (Vegan Scrambled Eggs)

This Chickpea Scramble recipe (vegan scrambled eggs) is so savory and delicious! A protein-rich breakfast that is easy to make- egg-free, dairy-free, soy-free, and gluten-free!

This Chickpea Scramble recipe (vegan scrambled eggs) is so savory and delicious! A protein-rich breakfast that is easy to make- egg-free, dairy-free, soy-free, and gluten-free!

Looking to make vegan scrambled eggs without soy or tofu? Chickpea Scramble to the rescue! Packed with protein and nutrients, it’s perfect for a savory breakfast, a light and wholesome lunch, or a flavorful dinner side dish. 

Pile the vegan scrambled eggs on toast, spoon it into warm tortillas or pita pockets, or simply enjoy it on its own. We use whole chickpeas,(garbanzo beans), rather than chickpea flour, mashing just enough to give it a satisfying consistency. Cauliflower and mushrooms cook with the chickpeas giving added flavor and texture.

Have fun with garnishes; avocado slices, fresh tomatoes, microgreens, fragrant cilantro or basil, and maybe a sprinkle of vegan cheesy sprinkle for that extra touch of indulgence.

chickpea scramble in frying pan with spinach and mushrooms mixed in, stirred with wooden spoon.

Why You’ll Love Vegan Eggs

  1. High in protein. A protein-rich breakfast option for vegans or anyone looking for something new. One cup of chickpeas has 14.5g of protein!
  2. Meets dietary preferences. Egg-free, dairy-free, soy-free, and gluten-free!
  3. Quick and easy! This simple recipe is made in just 30 minutes and is perfect for busy mornings.

Ingredients

ingredients for chickpea scramble in bowls - chickpeas, onions, cauliflower, nutritional yeast, spices, hemp seeds, oil, spinach, mushrooms, jalapeno.
  • Chickpeas: Use canned or cooked chickpeas, organic if possible
  • Oil: Only 1-2 teaspoons of coconut oil or olive oil is needed.
  • Veggies: Onion, jalapeño (optional), cauliflower, mushrooms- or add anything you’d like!
  • Spices: Yellow curry powder, coriander, cumin, salt (adjust to taste), black pepper
  • Water or vegetable broth: Helps make the veggies tender, either can be used.
  • Nutritional yeast: For a boost of savory umami flavor plus protein, b vitamins and trace minerals.
  • Hemp hearts: Rich in protein, essential amino acids, fiber, and minerals. (Optional!)
  • Apple cider vinegar: For acidity balance, lemon juice can also be used.
  • Spinach: Or substitute with your favorite choice of greens, like chopped kale.
  • Garnishes: Avocado slices, fresh tomatoes, microgreens, fresh cilantro or basil, vegan cheese, dash of paprika or Aleppo chili flakes

Step-by-step Instructions

In a skillet, saute onions over medium heat in a pan with coconut oil or other oil. Cook until onions are softened and lightly browned, about 5 minutes.

Add cauliflower, and mushrooms and saute for a few minutes. Add in the chickpeas, curry powder, coriander, cumin, sea salt, black pepper, and water. Stir to combine, turn the heat to medium-low, and cover with a lid for about 4 minutes.

Remove the lid and roughly mash a portion of chickpeas and cauliflower with a fork. Stir in the nutritional yeast, hemp seeds, apple cider vinegar, and spinach.  It will start to look eggy!

chickpea scramble with fresh spinach, hemp seeds, nutritional yeast added to pan.

Stir the mixture until the spinach slightly wilts, about 2 minutes. Remove from heat. Adjust to taste and add salt or a dash more vinegar if needed. Garnish and serve.

Vegan Scrambled Eggs Serving Suggestions

  • Veggies: The recipe suggests onion, jalapeño, spinach and mushrooms, but you could also add zucchini, garlic, bell pepper, sweet potatoes, or just about anything else!
  • Spices: Get creative here too! A pinch of turmeric, kala namak (black salt), and chili powder would all make tasty additions.
  • Toast: Serve the scramble on top of a slice of toast for a quick and filling breakfast. Better yet, serve it on top of avocado toast!
  • Breakfast taco: Spoon into warm tortillas with hot sauce and avocado.
  • Breakfast sandwich: Sandwich this scramble between a bagel for a more filling and indulgent breakfast!
  • Breakfast Burrito– make a burrito with sliced avocado, cilantro and salsa.
  • Bowl: Serve in a breakfast bowl with whole grains, breakfast potatoes, and a variety of toppings.

FAQs

Are chickpeas a healthy option for breakfast?

Yes! Chickpeas are rich in protein, fiber, and essential nutrients. They are filling and will energize you for the day ahead.

Is it okay to used canned chickpeas?

Yes, but we recommend looking for a can that is labeled BPA-free and “no salt added” or low sodium.

Health Benefits of Chickpeas

  • Rich in protein: Chickpeas are an excellent source of plant-based protein, making them a suitable option for vegetarians, vegans, and anyone looking to increase their protein intake.
  • High in fiber: Chickpeas are packed with dietary fiber, which can aid in digestion, help regulate blood sugar levels, and promote a feeling of fullness, thus supporting weight management.
  • Packed with essential nutrients: They are a good source of several essential nutrients, including iron, folate, phosphorus, and B vitamins, contributing to overall health and well-being.
  • Support heart health: Consuming chickpeas may help to promote heart health due to their potential to lower cholesterol levels, reduce the risk of cardiovascular disease, and regulate blood pressure.

Storage & Reheating

Store leftover chickpea scramble in an airtight container in the refrigerator for up to 4 days.

To reheat, toss in the pan until warm all the way through, using a little oil if needed. I like to add a little vegetable broth to keep it from being dry. You can reheat it in the microwave too.

breakfast plate with chickpea scramble, toast, avocado slices, and microgreens.

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

More Vegan Breakfast Recipes!

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Description

This Chickpea Scramble recipe (vegan scrambled eggs) is so savory and delicious! A protein-rich breakfast that is easy to make- egg-free, dairy-free, soy-free, and gluten-free!


Garnish suggestions– avocado slices, fresh tomatoes, microgreens, fresh cilantro or basil, vegan cheese, a dash of paprika or Aleppo chili flakes.


  1. In a skillet, or cast iron pan saute onions over medium heat in a pan with coconut oil or other oil. Cook until onions are softened and lightly browned, about 5 minutes.
  2. Add cauliflower, and mushrooms and saute for a few minutes. Add in the chickpeas, curry powder, coriander, cumin, salt, black pepper, and water. Stir to combine, turn the heat to medium-low, and cover with a lid for about 4 minutes.
  3. Remove the lid and roughly mash a portion of chickpeas and cauliflower with a fork. Stir in the nutritional yeast, hemp seeds, apple cider vinegar, and spinach.  Stir until the spinach slightly wilts, about 2 minutes. Remove from heat. Adjust to taste adding salt or a dash more vinegar if needed. Garnish and serve.


Notes

Get creative with garnishes that add layers of fresh flavors and textures. Creamy avocado slices, juicy fresh tomatoes, vibrant microgreens, fragrant fresh cilantro or basil, and maybe a sprinkle of vegan cheese for that extra touch of indulgence.

Boost up the veggies– add in more veggies like zucchini, bell pepper, garlic, or sweet potatoes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 202
  • Sugar: 5.7 g
  • Sodium: 110.7 mg
  • Fat: 8 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 24.4 g
  • Fiber: 7.7 g
  • Protein: 10.9 g
  • Cholesterol: 0 mg

Keywords: vegan scramble, chickpea scramble, vegan scrambled eggs, chickpea scramble recipe,

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