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Chickpea Breakfast Sandwich Recipe

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This chickpea breakfast sandwich recipe stars hearty flavorful garbanzo beans for breakfast! A delicious plant-based sandwich that 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.

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Chickpeas are one of my favorite foods to enjoy… for any meal of the day! This chickpea breakfast sandwich recipe is made with chickpea flour, veggies, and sprouts all loaded on a bagel and piled high. 
 
It’s a great alternative to bacon and eggs, and is loaded with goof-for-you ingredients. I love a good breakfast sandwich, and this one does NOT disappoint!

This Chickpea Scramble Breakfast Sandwich Recipe Is:

  • Hearty
  • Satisfying
  • Fresh
  • Earthy
  • Versatile
  • Loaded with flavor
  • Vegan, gluten free, and egg free!
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What’s In This Vegan Chickpea Breakfast Bagel Sandwich?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Chickpea Flour: also called basan or gram flour. I stocked up on a huge bag of this amazing chickpea flour, and I’ve been making lots of breakfast scrambles with this. Chickpea flour is super high in protein, and you can use it to make these scrambles, in regular baking, or to make frittata muffins.
  • Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW!  Also great in soups and sauces of all kinds.
  •  Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!
  • Olives: I love these amazing olives  which add a ton of flavor.
  • Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
  • Bagels: you can use these gluten free bagel thins for this recipe, or make your own bagels from scratch!
  • Alfalfa Sprouts
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Easy Weekday Vegan Breakfast Sandwich Ideas

This chickpea breakfast sandwich is what I call an Easy Weekday Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those days when you want a good homecooked meal but don’t want to spend hours in the kitchen.

I have a whole section of The Herbeevore dedicated to Easy Weekday Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time.  Even faster than ordering delivery!

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Can I Eat Chickpeas For Breakfast?

Heck YEAH! Chickpeas are a fantastic source of plant-based protein, which can help to keep you full until lunch time. 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!
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More Easy Vegan Breakfast Recipes

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Share This Chickpea Breakfast Bagel Sandwich Recipe

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Chickpea Breakfast Sandwich

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 4 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Brunch
Cuisine American, Mediterranean
Servings 2 sandwiches
Calories 466 kcal

Ingredients
  

  • 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
  • Sea Salt and Black Pepper
  • 2 bagels gluten free
  • 1 cup alfalfa sprouts

Instructions
 

  • 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!

Notes

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!

Nutrition

Calories: 466kcalCarbohydrates: 83gProtein: 24gFat: 4gSaturated Fat: 1gSodium: 606mgPotassium: 619mgFiber: 10gSugar: 3gVitamin A: 2348IUVitamin C: 6mgCalcium: 51mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Dairy Free, Easy Weeknight Meals, Favorites, Gluten Free, High Protein, Mediterranean, Pantry Recipes, Sandwiches/Wraps, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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