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!
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.
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.
Benefits of Chickpea Flour:
High in fiber
Good for digestion
Naturally soy and gluten-free
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!
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!
1/4 teaspoonkala namak (Indian black salt, for “eggy” flavor)
1 tablespoon oil, for cooking
Salt and black pepper, as desired
Serve with (optional)
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.
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.
Sprinkle in the black salt and season with salt and pepper to taste.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.