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Chickpea Breakfast Sandwich (Vegan, GF)

Kelly Jensen
Eat chickpeas for breakfast with this amazing chickpea breakfast sandwich recipe! This vegan bagel sandwich is high protein, and loaded with flavor.  Enjoy with some sliced fruit or fresh squeezed orange juice, and start your day with this hearty and satisfying breakfast.
5 from 2 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Brunch
Cuisine American, Mediterranean
Servings 2 sandwiches


  • 1/2 cup chickpea flour * see Note below on how to use canned chickpeas
  • 2/3 cup water
  • 2 tablespoons nutritional yeast
  • 1/2 cup vegetables of choice I used diced tomatoes, olives, and red pepper
  • Salt and pepper to taste
  • 2 bagels gluten free
  • 1 cup alfalfa sprouts


  • Mix the chickpea flour, water, nutritional yeast, vegetables, salt, and pepper in a bowl.
  • Heat a nonstick skillet on the stove over low heat, grease the pan if it's not nonstick. Add the omelette ingredients, and allow to cook on one side until bubbles form (about 4 to 5 minutes).
  • Flip, and cook for an additional 2 to 3 minutes until cooked through.
  • Toast the bagels, and divide the chickpea omelette on each bagel.  Top with sprouts and mangia!


I used chickpea flour in this recipe, but you can substitute 1 (13 ounce can) of cooked chickpeas.  Drain them, mash with a fork, and saute them up with the vegetables.  Serve on a bagel, load up the sprouts, and enjoy!
Keyword Chickpea Bagel Sandwich Recipe, chickpea breakfast recipes, Chickpea Breakfast Sandwich recipe, Eat Chickpeas for Breakfast, Vegan Breakfast Bagel Sandwich, Vegan Chickpea Scramble Sandwich
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