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5 from 4 votes

Chickpea scramble & hash browns

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: brunch, gluten free, soy free
Servings: 2 people
Calories: 366kcal
Author: Cadry Nelson


For the hash browns

  • 2 small Russet potatoes
  • 1 teaspoon organic canola oil
  • Salt & pepper to taste

For the chickpea scramble


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.


Chickpea scramble inspired by Isa Does It.


Calories: 366kcal | Carbohydrates: 63g | Protein: 17g | Fat: 6g | Sodium: 31mg | Potassium: 1276mg | Fiber: 15g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 28.8mg | Calcium: 130mg | Iron: 10.5mg