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Chickpea Scramble Recipe

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5 from 9 reviews

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


This Easy Chickpea Scramble is one of our favorite nutritious breakfast options that’s packed with protein. It’s a great alternative to tofu scramble and is as versatile as classic scrambled eggs. Perfect for busy mornings or lazy weekends in! 


  • 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


  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