Having a chickpea scramble for breakfast is a great way to start the day with something protein dense, inexpensive, and quick to prepare. Serve with hash browns. Vegan & gluten-free.
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.
Chickpea scramble & hash browns
Tofu scrambles get a lot of love in our house, but sometimes chickpeas need a chance to shine.
Plus, a chickpea scramble is a great option when your cupboard is bare. You only need few essentials – onions, garlic, and a can of chickpeas.
Plus, the chickpeas are substantive enough to keep me full until lunchtime.
I first became acquainted with the chickpea scramble a couple of years ago. I saw a recipe for chickpea scrambles in Isa Does It. But they 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 chickpea scramble and hash browns together with some hot sauce on the side. And you’ve got a deliciously hearty start to the day.
Chickpea scramble & hash browns
For the hash browns
- 2 small Russet potatoes
- 1 teaspoon organic canola oil
- Salt & pepper to taste
To make the hash browns
- Using the food processor with the shredder plate, shred 2 potatoes (or grate the potatoes by hand). Cover the shredded potatoes in water and soak them for 5 to 10 minutes. Drain and rinse the shredded potatoes in a sieve, and move them to a clean dish towel. Ring the dish towel completely to remove any extra moisture from the potatoes.
- Heat a non-stick skillet to a medium-high heat and add oil. Add the potatoes in an even layer across the skillet. Brown the potatoes on one side for 9 to 10 minutes. Flip the hashbrowns and cook for another 6-8 minutes, until brown on that side as well. Add salt and pepper to taste.
To make the chickpea scramble
- Heat a skillet to a medium heat with extra virgin olive oil. Sauté onions and garlic for about 5 minutes, until translucent and browning slightly.
- Add chickpeas to the skillet and continue cooking until warmed through. Use a fork to smash some of the chickpeas.
- Add lemon juice, nutritional yeast flakes, turmeric, and salt to chickpeas and combine. Add a splash of water, if necessary, to keep the chickpeas from sticking.
- Add spinach to skillet, combine with the chickpeas, and allow the spinach to wilt.
- Taste the scramble and add more salt, lemon juice, or nutritional yeast flakes, if desired. Add pepper to taste.