Chickpea Scramble
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5 from 1 vote

Chickpea Scramble

This is one of our very first vegan recipes and it has been a family favorite since the very beginning!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: easy, easy vegan pasta, quick
Servings: 4
Calories: 137kcal


  • 1 red onion
  • 2 cloves garlic minced
  • 1/2 cup dried chickpeas/garbanzo beans blended down into flour
  • ¾ cup vegetable broth
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp turmeric
  • Pinch of Sea salt and pepper

To serve

  • 1 ripe avocado
  • 4 pieces of bread toasted
  • Extra veggies


  • Start by blending the dry beans into flour in a high speed blender.
  • Heat a skillet to medium-high heat and add in ¼ cup water and the diced onion and minced garlic. Saute for 4-5 minutes until soft and then add the veggie broth. Once the broth begins to bubble, pour in the chickpea flour and mix very well. Add the spices and, if needed, a splash of water if there are still dry spots.
  • Allow the scramble to brown a bit before removing from heat. Add a pinch of sea salt and black pepper.
  • Serve with toast, avocado slices and any other veggies you would like!



Calories: 137kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 370mg | Fiber: 6g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg