Chickpea scramble is a tasty, protein & fiber packed breakfast. Thanks to an ingredient list of pantry staples, it’s inexpensive and convenient to prepare.
This easy, one pan meal takes only about 15 minutes to make. And it involves a minimal amount of chopping.
Great for savory brunch lovers who are short on time. Vegan, soy free, and gluten free.
Chickpeas (also known as garbanzo beans) are beloved for their hummus making abilities.
But there’s no reason that chickpeas have to be the domain of lunch and dinner alone.
Chickpeas definitely deserve a spot on the breakfast table.
Chickpea scrambles are ideal for when you are craving something outside of the tofu scramble standard (or simply require a soy free breakfast).
They’re also super pantry-friendly if you haven’t gone to the grocery store in a while.
Canned or homemade chickpeas are quickly sautéed with onions and garlic, lightly seasoned, and finished with a couple big handfuls of spinach.
While this healthy dish has “scramble” in the name, no one would be fooled into thinking it’s scrambled eggs.
The chickpeas are doing their own thing. But it can fill the same role in your breakfast alongside toast and fruit.
This mildly flavored dish is perfect for mornings when you want something simple, filling, and satisfying.
It’s also easily adaptable, depending on what spice preferences you have or what’s in your produce drawer.
Step by step instructions
Here are the ingredients you’ll need to make this vegan chickpea scramble recipe.
1. Sauté onions and garlic in oil over medium heat.
2. Add chickpeas. Smash some of them for texture & cohesion.
Add the following seasonings:
- Lemon juice
- Nutritional yeast flakes
- Granulated onion
Add a splash of water or vegetable broth, if necessary, to keep chickpeas from sticking.
3. Add a couple big handfuls of baby spinach. Combine with the chickpeas until the spinach wilts.
4. Once spinach has cooked down, taste & add more salt, lemon juice, or nutritional yeast, if desired.
Make it your own
It’s easy to personalize this dish to suit your tastes by varying the ingredients.
- Use 1 ½ cups of home cooked beans instead of canned
- For a Mexican spice vibe, add cumin, sweet or smoked paprika, and ancho chili powder
- Lean into Indian spices with your favorite curry powder blend
- For an Italian take, use an Italian seasoning mix, or basil and oregano
- For eggy flavor, add kala namak (also known as black salt)
- In addition to onions and garlic, add other vegetables like mushrooms, tomatoes, bell peppers, and/or zucchini
- Instead of spinach, use your favorite leafy greens like Swiss chard or curly kale (Be aware that kale may take longer to soften & will likely need a splash of water)
This wholesome dish can be eaten on its own, with toast or hash browns, rolled into a wrap, or served as a breakfast bowl with avocado, potatoes, or grits.
Enjoy it with any of these delicious breakfast dishes:
- Vegan grits
- Air fryer breakfast potatoes or baked breakfast potatoes
- Avocado toast
- Vegan kitchari
- Vegan French toast
How to store and reheat
Store any leftovers in an airtight container in the refrigerator.
It will keep for 3 or 4 days.
To reheat, warm in a skillet on the stove (with more oil if needed) or in the microwave until warm.
If the chickpeas seem dry, add a splash of water or vegetable broth.
Refresh with a squeeze of lemon juice & pinch of salt, to taste.
- ½ teaspoon extra virgin olive oil or your preferred oil
- ⅓ cup chopped onions
- 1 clove garlic minced
- 1 can (15-ounce) chickpeas drained and rinsed (1 ½ cups)
- ½ to 1 teaspoon lemon juice divided
- ½ teaspoon nutritional yeast flakes
- ¼ teaspoon granulated onion or onion powder
- Pinch turmeric for color
- Pinch salt
- Dash pepper
- 1 to 2 teaspoons water or vegetable broth (Optional)
- 2 big handfuls baby spinach leaves
- Heat a skillet to a medium heat with oil. Add onions and garlic. Sauté for 3 or 4 minutes, until translucent and fragrant.
- Add chickpeas to the skillet. Continue cooking until warmed through. Use a fork to smash some of the chickpeas for texture and cohesion.
- Add ½ teaspoon lemon juice, nutritional yeast flakes, granulated onion, turmeric, salt, and pepper to chickpeas. Use a spatula to fully combine. Add 1 or 2 teaspoons of water or vegetable broth, if necessary, to keep the chickpeas from sticking & add moisture.
- Add spinach to skillet, combine with the chickpeas, and allow the spinach to wilt. With a warm skillet, this will just take a minute or two.
- Taste the scramble and add up to ½ teaspoon more of lemon juice, if necessary. Add more nutritional yeast flakes and salt, to taste.
Content, recipe, and photos updated February 15, 2022. Originally posted April 8, 2016.