Easy and Flavorful Vegan Chickpea Scramble
This vegan chickpea scramble is a delicious change-up from a typical breakfast. I often turn it into a breakfast sandwich or eat it over a simple salad. The scramble is super easy to make, full of flavor, and healthy!
Ingredients
- 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
Instructions
- 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. Set 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 one 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, stirring occasionally. Add a tiny splash of water, about 1 to 2 tablespoons, now and then when the scramble begins to dry out. Add only a little water, or it can become too mushy/puree-like. You will likely need to add a splash of water when reheating leftovers as well.
Tried this recipe?Let me know how it was!