Description
This easy and nutritious vegan chickpea scramble is a soy-free, plant-based breakfast option that comes together in just 20 minutes. Perfect for meal prep, it features spiced mashed chickpeas sautéed with garlic, onion, and hummus for a creamy, flavorful scramble that’s ideal served with toast, greens, or avocado.
Ingredients
Chickpea Scramble Ingredients
- 1 can chickpeas (approximately 15 oz)
- 2 tablespoons olive oil
- ¼ cup diced red onion
- 2 cloves garlic, minced
- 2-3 tablespoons plain hummus
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ to ½ teaspoon salt, to taste
- ⅛ to ¼ teaspoon black pepper, to taste
Instructions
- Sauté Onion and Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add ¼ cup diced red onion and 2 minced garlic cloves. Sauté for 5 to 7 minutes until the onion becomes translucent and fragrant.
- Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly. Place them in a food processor and pulse a few times until they are broken up but still somewhat chunky. Alternatively, mash them by hand with a fork or potato masher.
- Combine Ingredients: Add the mashed chickpeas to the skillet with the sautéed onions and garlic. Stir in 2 to 3 tablespoons of plain hummus, ¼ teaspoon turmeric, ¼ teaspoon cumin, salt (¼ to ½ teaspoon), and black pepper (⅛ to ¼ teaspoon).
- Simmer to Blend Flavors: Mix everything well and let the mixture simmer on low heat for a few minutes, allowing the spices and hummus to blend and heat through.
- Taste and Adjust: Taste the scramble and adjust the seasoning with more salt or pepper as desired.
- Serve: Serve warm on its own or with your choice of toast, fresh greens, or sliced avocado for a hearty vegan breakfast.
Notes
- If chickpeas are unavailable, substitute with another small white bean for a similar texture and flavor.
- Adjust seasoning quantities according to personal taste preference.
- This scramble keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
