Growing up, I hated breakfast. They say it’s the most important meal of the day, but I always wanted to hop right over it straight to lunch. Most mornings, I ate a granola bar, an instant breakfast shake, or even one of those packaged oatmeal sandwich cookies with cream filling in the middle. (I mean, it had oatmeal right in the name, and so it must be breakfast-appropriate, right?)
My main issue with breakfast was that I didn’t like a lot of standard breakfast foods. They all seemed to center around eggs, and for the most part, I wasn’t a fan. Omelettes, quiche, fried eggs and toast? Not so much. Once I gave eggs the boot, breakfast became so much better. Breakfast burritos, breakfast nests, waffles, bagel sandwiches, tofu scrambles… Now that’s a meal worth waking up for.
Tofu scrambles get a lot of love in our house, but sometimes chickpeas need a chance to shine. Plus, chickpea scrambles are a great option when your cupboard is bare, and you only have a few essentials in the house – onions, garlic, and a can of chickpeas. Deliciously simple, plus the chickpeas are substantive enough to keep me full until lunchtime.
I started scrambling chickpeas a couple of years ago after seeing a recipe for it in Isa Does It. Chickpea scrambles are one of those things that you can switch up depending on your preferences and what’s in the refrigerator. I always include onions and garlic. Plus, I like to add a couple of big handfuls of spinach at the end until it’s just wilted, so that I can start my day with some greens. If you have a ripe avocado, all the better.
You can certainly have the scramble on toast, but it wouldn’t be a weekend in our house without potatoes of some sort. And the best breakfast potatoes of all are hash browns. I’ve plugged this post in the past, but Erin at Olives for Dinner has a really helpful guide to making the perfect hash browns. It’s all about getting rid of excess starch on the potatoes, making sure the potatoes are very dry before frying, and letting the potatoes fully brown before flipping.
Plate the scramble and hash browns together with some hot sauce on the side, and you’ve got a deliciously hearty start to the day.