This scramble is the perfect way to jazz up your breakfast! I often put it on top of avocado toast, in a breakfast sandwich, or even over a salad. This scramble is easy and quick to make, full of flavor, and healthy! If you’re a fan of this versatile bean, then I think you will love this vegan chickpea scramble!
What are chickpeas?
You may also know chickpeas by the name of garbanzo beans. These are a type of legume, typically round in shape with a light tan color. These beans are relatively high in fiber and protein and contain several vitamins and minerals. Chickpeas are also incredibly versatile and heavily used in the vegan community. We vegans even use the liquid that the chickpeas are cooked in to make things like vegan meringue! Crazy, I know, but also SUPER COOL!
I make the chickpea scramble with just 11 ingredients.
I begin the recipe by mashing together chickpeas, miso paste, coconut aminos, chili powder, ground turmeric, salt, and pepper. The miso paste gives the chickpea scramble a lovely hint of umami, or, in other words, a pleasant savory taste. The coconut aminos also add a slight umami flavor as well as a nice saltiness and sweetness. Then, I cook the chickpea mash with sauteed yellow onions and garlic, which add even more flavor, of course! This recipe is very quick and easy to make.
Now, don’t be fooled into thinking this is a vegan copycat recipe of scrambled eggs because it is not. This recipe does NOT create a scrambled egg-like texture or taste; that wasn’t my goal. This vegan chickpea scramble has a soft texture, with a tiny bit of a bite- similar to cooked rice. The flavor is relatively savory, with a slightly earthy flavor.
How should I eat the chickpea scramble?
- On top of avocado toast
- Turn it into a breakfast sandwich with my VEGAN BUTTERMILK BISCUITS
- Over a salad
- Build a Buddha bowl! Here’s a bowl idea: Make piles of your favorite grain, roasted diced sweet potatoes, mixed greens of choice (tossed in olive oil, lemon, salt, and pepper), avocado, and the chickpea scramble. Then, drizzle the top with a simple tahini dressing!
If you make any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Easy and Flavorful Vegan Chickpea Scramble
- Two 15.5 ounce cans chickpeas, drained and rinsed off
- 1 tbsp sweet white miso paste
- 2 tbsp coconut aminos
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 cup yellow onion, small diced
- 1 tbsp garlic cloves, peeled and minced
- Add one can of the drained and rinsed chickpeas in a food processor at a time, and pulse until roughly chopped. Do NOT blend until smooth. The chickpeas should only be slightly mashed. (I only pulse one can at a time, so the food processor doesn't get overcrowded and turn the chickpeas into a puree by accident.) ALTERNATIVELY, you can smash the chickpeas with a fork or even use your hands.
- Now, add the mashed chickpeas into a bowl with the miso paste, coconut aminos, chili powder, smoked paprika, turmeric, salt, and pepper. Mix the ingredients well. Don't worry too much about breaking down the miso paste right now. Set the mix aside.
- Place a large, non-stick saute pan over medium heat. Once hot, add in 2 tablespoons of the olive oil, followed by the onions. Saute the diced onions for 4 minutes, or until soft and translucent. Stir occasionally.
- Add the garlic into the saute pan and cook for 1 more minute, continually stirring to ensure the garlic doesn't stick and burn.
- Now, add the other 1 tablespoon of olive oil and the chickpea mixture into the saute pan. Cook this for 8-10 minutes, or until lightly golden brown and the chickpea texture is soft to your liking. Stir occasionally, making sure to break down the clump of miso paste. *You can add a splash of water near the end if the scramble begins to dry out.
Welcome to my tip section of the vegan chickpea scramble! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Once the scramble has cooled down, you can form it into a patty. It’s not a SUPER stable patty since there’s no binder, but it holds together if you’re gentle with flipping it over. I like to do this if I am adding it to a breakfast sandwich. After I form it, I will sear it in a little bit of vegan butter on both sides until golden brown and crispy.
- Feel free to jazz the scramble up by adding in your favorite greens, veggies, or mushrooms! I always keep mine as it is, so it’s more versatile. But it would most definitely be delicious with those extra added ingredients!
- As I briefly mentioned in the recipe’s instructions, if the scramble ever feels slightly dry, add a splash of water. Adding in a little bit of water will bring it right back to life! I especially recommend doing this if you’re reheating leftovers.
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