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Jump to Recipe PrintThis Chickpea Scrambled Eggs recipe is a vegan, gluten free, high protein breakfast. Loaded with roasted pepper, olives, and green onions – or any vegetables of your choice.
This chickpea scramble comes together in just 10 minutes, and is made with delicious chickpea flour. These vegan scrambled eggs are a hearty and high protein breakfast option everyone will love.
This Vegan Chickpea Scrambled Eggs Recipe Is:
- Bright
- Fresh
- Hearty
- Satisfying
- Versatile
- Loaded with Flavor
- Vegan, gluten free, egg free, high protein
Easy Vegan Weekend Chickpea Breakfast Recipes
This Chickpea Scrambled Eggs recipe is what I call an Easy Weekend Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight 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 from a diner!
What’s In This Vegan Chickpea Scramble Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Chickpea Flour: also called besan or gram flour. I stocked up on a huge bag of this amazing chickpea flour, and I’ve been making tons of these amazing muffins. Chickpea flour is super high in protein, and you can use it to make these muffins, in regular baking, or to make delicious breakfast scrambles.
- 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! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Olives: I love these amazing low sodium olives which add a ton of flavor without all the salt. They are a great way to reduce the amount of salt in your breakfasts.
- 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.
- Salt
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
One of the BEST Vegan Pantry Staple Breakfast Recipes
This gluten free vegan chickpea omelette recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and quick meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
How Do You Make Scrambled Eggs Vegan?
More Easy Vegan Breakfast Recipes You’ll Love!
Oat Milk Pancakes Recipe (Vegan, Dairy Free, Egg Free)
Tomato Basil Chickpea Muffins (Vegan, Gluten Free)
Sheet Pan Hash Browns Recipe (Whole30, Vegan, Gluten Free)
Tofu Cream Cheese Recipe with Garlic and Herbs (Vegan, Gluten Free)
Share This Vegan Scrambled Eggs with Chickpeas Recipe
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Chickpea Scrambled Eggs
Ingredients
- 1/2 cup chickpea flour
- 2/3 cup water
- 2 tablespoons nutritional yeast
- 1/2 cup vegetables of choice I used olives red pepper, and spinach
- Sea Salt and Black Pepper
Instructions
- Mix all ingredients 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.
Surely Kala Namak would be a better choice of salt as it has an eggy flavor!?
Other than that I think this is breakfast tomorrow 😁
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Delicious use of all things good for me
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