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.
Why You’ll Love Vegan Eggs
- 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!
- Meets dietary preferences. Egg-free, dairy-free, soy-free, and gluten-free!
- Quick and easy! This simple recipe is made in just 30 minutes and is perfect for busy mornings.
Ingredients
- 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 and jalapeno 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!
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
Yes! Chickpeas are rich in protein, fiber, and essential nutrients. They are filling and will energize you for the day ahead.
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.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Print
Chickpea Scramble Recipe (Vegan Scrambled Eggs)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4.5 cups 1x
- Category: breakfast, brunch
- Method: stovetop
- Cuisine: american
- Diet: Vegan
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!
Ingredients
- 1-2 teaspoons coconut oil or olive oil
- 1/2 cup onion, diced
- 1 tablespoon fresh jalapeno, diced (optional- adjust to taste)
- 1 1/2 cups cauliflower
- 1 1/2 cups mushrooms, sliced
- 1 can, 1 1/2 cups, chickpeas (cooked) drain and rinse when using canned
- 1 teaspoon yellow curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4–1/2 teaspoon salt (adjust to taste, this will depend on the sodium in the chickpeas)
- 1/4 teaspoon black pepper
- 1/4 cup water or vegetable broth
- 1 tablespoon nutritional yeast
- 2 tablespoons hemp seed hearts
- 2 teaspoons apple cider vinegar (or lemon juice)
- 2 cups fresh spinach
Garnish suggestions– avocado slices, fresh tomatoes, microgreens, fresh cilantro or basil, vegan cheese, a dash of paprika or Aleppo chili flakes.
Instructions
- In a skillet, or cast iron pan, saute onions and jalapeno 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, 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. 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
Just made this for breakfast and made it into breakfast burritos. This recipe is a keeper. It will make an excellent lunch option too. There was no mention of when to add the jalapeño.
Glad you enjoyed! Updated the recipe to include jalapeno- thanks for the catch. 🙂
I wasn’t sure what to expect with this one but it was so good!! Couldn’t stop at one serving. It’s delicious with some avocado on top!
Great, so glad you gave it a try Anna!
This was excellent, I really enjoyed it! Thank you for such a wonderful recipe. I ate it for lunch with some pita, avocado and hummus. So yummy 😋
Sounds perfect!
I can’t tell you how happy I am that your website is part of my universe. The recipes I find here make cooking and trying new recipes so enjoyable and delicious! This is another one of my favorites. I can’t thank you enough!!!
Thanks Debbie, your kind comments mean the world to us!
I made this for dinner for my « non vegan » family and everyone loved it! This is absolutely going on my « repeat meals » list.
So happy to hear this Nadine!
This chickpea scramble was so delicious and savory. I made it for dinner and it was exactly what I wanted! Warming mix of spices and great texture. I had no mushrooms or cauliflower so I used spinach and rainbow chard. Garnished with fresh cilantro. Next time, mushrooms and cauliflower for additional flavor layers and texture. Yum!!
Great to hear Cheri!
Just curious – are the mushrooms a necessary ingredient in this recipe? (when you were creating it, did you use them to fill a necessary need in the recipe, or just thought it would be a good ingredient to include). Love the site! keep creating these awesome recipes.
Not necessary. Yes exactly- though it would be good flavor and texture. 🙂
Thanks very much.
👌🙂
What are hemp seeds hearts? I’ve never heard of them.
Technically in the nut family, they are the soft chewy center of the hemp seed from the cannabis plant (zero psychoactive effects). They are full of nutrients with a mild rich flavor.
So good! I don’t think I’d eat it for breakfast but I ate it for dinner with basmati rice and potato bhaji and it went so well! I like how simple and quick it is to make. Great, delicious, healthy, protein – thank you!
So glad you enjoyed this Leanne!
Perfect Timing! I was looking for something quick to make for dinner and had most of a left over can of chickpeas in the fridge (Looove chickpeas!). I’ve also been looking for high protein/high fiber (and vegan) breakfast recipes (I’m more of an oatmeal girl, but trying to get more protein in the morning to start my day.) I substituted Broccoli for the Cauliflower as that is what I had on hand, and added some additional kale that was starting to look sad. The Jalapeno gave it a great kick! Delicious and filling! I’ll be putting the leftovers into tortilla shells for breakfast burritos and freezing them. They’ll be perfect to take to work and warm in the microwave. I’ve served several of your vegan/vegetarian recipes to my meat eating husband (ok some ones with meat also, he loves your chicken tortilla soup!) and I always get compliments and requests to make them again. Never thought that could be possible! (I think it surprises him to!) Thank you for another delicious, and healthy, recipe!
Ann this is all so great to hear!
I love how this recipe sounds but am allergic to cauliflower. Is there a substitute for it? (it doesn’t have to be vegan….)
Perhaps you could try broccoli or even some small diced potato?
How about diced sweet potato?