Chickpea Scramble (Soy-Free & High-Protein Vegan Breakfast)

April 15, 2019

Breakfast

By: Chris Petrellese 

Chickpea scramble is the perfect effortless vegan breakfast option. It’s naturally soy and gluten-free, high in protein, and full of flavor. Plus, it requires just 5 ingredients and 10 minutes to make!

chickpea scramble with breakfast potatoes

If you’re looking for a delicious meal to get your day started right, look no further! This chickpea scramble recipe checks all of the boxes 😉

Finding a delicious savory vegan breakfast that’s also soy-free can sometimes be a bit of a challenge. A lot of the store bought options contain soy, so a soy-free breakfast usually requires you to make things from scratch and that seems daunting to some people, us included. Thankfully, options like chickpea scramble make it easier than ever.

chickpea scramble ingredients

The scramble that we are sharing today is only 5-ingredients, but think of this as a base that you can customize to your liking. Add veggies, greens, vegan cheese and even other seasonings will definitely take this to the next level.

chickpea scramble with breakfast potatoes fulll

Benefits of Chickpea Flour:

  • High in fiber
  • Protein-packed
  • Good for digestion
  • Nutrient dense
  • Naturally soy and gluten-free

chickpea scramble with breakfast potatoes

We recently did a vegan egg taste test where we sampled both store-bought and homemade versions, and chickpea scramble ended up being one of our favorites! After liking it so much, we thought that it would only be fitting for us to create a recipe on the blog for you to try, too!

If you’re looking for other vegan-friendly breakfast ideas, we’ve got plenty!

breakfast potatoes close up

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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chickpea scramble square featured photo

Chickpea Scramble (Soy-Free & High-Protein Vegan Breakfast)


  • Author: Chris Petrellese @ Sweet Simple Vegan
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

Chickpea scramble is the perfect effortless vegan breakfast option. It’s naturally soy and gluten-free, high in protein, and full of flavor. Plus, it requires just 5 ingredients and 10 minutes!


Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1/4 teaspoon turmeric (for color)
  • 1/4 teaspoon kala namak (Indian black salt, for “eggy” flavor)
  • 1 tablespoon oil, for cooking
  • Salt and black pepper, as desired

Serve with (optional)

  • Toast
  • Breakfast Potatoes
  • Steamed Spinach

Instructions

  1. Add all of the ingredients except for the black salt to a medium sized bowl and whisk until smooth. Add more chickpea flour, 1 tablespoon at a time, as needed to thicken. The mixture should be the consistency of a pancake batter.
  2. Heat a medium nonstick pan over medium heat with 1 tablespoon of oil (recommended). Once warmed, add in the batter. Cook, mixing often, until the mixture reaches the consistency of scrambled eggs, about 4-6 minutes. It will seem like it is too wet at first but if you keep cooking it, it will eventually dry out into the scramble consistency. We suggest when you mix it, to press it down into a thin layer so that it all cooks evenly. If it piles up into a “ball of dough”, it will not cook all the way through.
  3. Sprinkle in the black salt and season with salt and pepper to taste.
  4. Remove from heat and serve warm. We served ours alongside our vegan breakfast potatoes.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast, Soy-free
  • Method: Stovetop
  • Cuisine: Vegan, Soy-free

Keywords: soy-free, gluten-free, chickpea, egg, scramble, vegan, easy, 5-ingredient

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Recipe rating

  1. Glutenless Gourmet NYC says:

    Delicious!

  2. Lisa Hill says:

    Thank you so much for this recipe. I have been vegan for almost 2 years, and have tried many egg subs , including those in your taste test . I used to love eggs, and none of the substitutes hit the mark . This vegan scramble was so good and so easy to make and quick too! Even my carnivore husband ate it and said it was better than eggs . I sautéed some onion and red pepper before adding the batter to the pan, and this had so much flavor . I’m already looking forward to breakfast tomorrow . Thank you for finally taking away my craving for eggs 🙂 I look forward to trying more of your recipes !

  3. LaToya Bell says:

    I am definitely going to make this, I love scramble! I don’t have any black salt on hand is there a good substitute for this?

    • Chris Petrellese says:

      I don’t really know a replacement, but you can get black salt for pretty cheap at an Indian market. You can also omit it completely and it will still taste great!

  4. Morgan W says:

    Have you tried baking this into “egg” cups? Would be interested to see if it would work!

  5. Jude says:

    Can this be refrigerated? I’m only cooking for 1 so would normally just make a single serving but it’s going to be difficult to quarter this recipe with such small seasoning portions.

  6. Abby says:

    I’m so excited to try this!! How do you think this would hold up in an egg/breakfast casserole I’m trying to veganize?

  7. Beverly Stevens says:

    Went camping with some friends and they made this for me. Really tasty! And we threw in leftover veggies from the night before. Really glad they introduced this to me and I’ll definitely be making this at home. So much easier & tastier than tofu scramble in my opinion.

  8. Mayana J. says:

    Eating as I type this. Great both scrambled and as an omelette. Thanks for the super simple recipe.

  9. Megan says:

    Also eating as I type! My 11 month old, who hasn’t liked much recently, is eating all of my scramble ????

    This is the second time I’ve made this and the first was pretty much a total flop! I wanted to suggest a video of how to cook it properly? Might help others like me!

    Here’s where I think I went wrong the first time:

    1. I used vegan butter instead of oil, and out of habit of low fat cooking just used a tiny bit. I really think you need the oil for this recipe, and the recommended amount, because otherwise the batter sticks to itself terribly.

    2. I mixed it too soon the first time and it immediately became a ball and was impossible to separate. The second time, I let it cook as a pancake until the top was no longer sticky, and then chopped and started to scramble it. It came out amazing!

    Thanks for the recipe, I think it will be amazing in breakfast burritos and, apparently, as breakfast for my daughter, who has eaten most of mine as I type ???? Thanks again!

  10. G Pierre says:

    Best tasting recipe I’ve tried. I made it more like an omelette, sauteed onion and garlic and added cumin and roasted paprika. Thank you!

  11. […] Chickpea Scramble – Sweet Simple Vegan […]

  12. Mayra says:

    I just made it for my daughter and myself. It was VERY good and fast! Thank you!

  13. Daniel Howard says:

    I’ve never heard of chickpea flour. Can this be made by processing raw chickpeas? Would to try this and I can’t really go to the store at the moment

  14. Dana says:

    I am not completely vegan, but I am trying to eliminate animal products from my diet. I don’t like eggs very much, never have, but it is such an easy, protein-filled breakfast. This is a wonderful replacement. For the first time, I finished my whole plate. I usually end up giving most of my egg scramble to my dog. Thanks! Can’t wait to try more recipes from your site.

    • Chris Petrellese says:

      So happy to hear you enjoyed the recipe 🙂 We hope you love the rest of the recipes you try!

  15. Grace Bird says:

    This is my VERY favourite breakfast. I haven’t mastered the scrambling yet, but make it as an omelette, take it out of the pan, put in my leafy greens and tomatoes, cook them down a bit, chop up the omelette and add it back into the pan. I also add a pinch of cayenne pepper to the mix. Thank you so much.

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