Vegan scrambled chickpeas is a quick, nutritious, yummy lunch, breakfast, brunch or even a speedy dinner.
If your new to a plant-based diet you may be missing scrambled eggs. Scrambled chickpeas is a creamy, savoury and satisfying replacement or think of it as an upgrade!
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This recipes includes a pinch of South Asian black salt more commonly known as Kala Malak which provides the scramble with a sulphur egg taste! It should be called magic salt!
Kala Malak has been traditionally used in India for its alleged therapeutic and culinary benefits for thousands of years.
A little pinch of Kala Malak goes a long way so if you manage to pick up a packet it will last for a long time. My first tub is still going strong and its been over 2 years!
Most health shops should stock it, or maybe have a look in your local Asian supermarket, or even try Amazon. I bought my first tub from Amazon, UK.
Vegan Scrambled Chickpeas
This recipe uses veggie stock to sauté onions and garlic.
However, this is just my personal preference so feel free to use oil!
Easy Vegan Scrambled Chickpeas
- Sauté pan/fry pan
- 2 cans chickpeas 2 400g/14 oz cans drained.
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 3 garlic cloves fine chopped
- 1 onion fine chopped
- 1 cup vegetable stock Or 250ml.
- 2 tablespoons nutritional yeast flakes
- 1/4 tsp Kala Malak If your new to black salt add a pinch at a time to the scramble and taste until its to your liking.
- 125 ml plant-based milk 1/2 a cup.
- your choice of bread or salad romaine lettuce leaves are amazing as tortilla wrap alternatives!
- Tip the chickpeas into a bowl and smash them with a fork or potato masher.
- Don't completely mush the chickpeas up as some texture is good!
- Add the turmeric, paprika, nutritional yeast, Kala Malak and plant-based milk. Mix.Set aside.
- Heat up your vegetable stock.
- Add the onion and garlic to the stock and cook for around 8 minutes or until soft.(Meanwhile prepare any salad/bread accompaniments)
- Add your chickpea mix to the sauté pan.Stir and cook for about 3-5 minutes until everything is heated through.If too dry add an extra splash of plant-based milk or stock.
- Taste and check the seasoning.Add salt and pepper to taste.Serve!
The following nutritional data is for guidance only and is not a strict calculation as ingredients vary. Thanks!
Recipe notes for Vegan Scrambled Chickpeas
- Any leftover Scrambled Chickpeas should keep well in the fridge for a few days. To reheat just sauté in a little bit of water or even some plant-based milk for a creamier scramble, until piping hot. Alternatively use a teaspoon of oil. Or just eat your Scrambled Chickpeas chilled.
- Garnish your scrambled chickpeas with some sliced spring onions or even some shredded chilli
- Scatter some pumpkin, sunflower seeds or crushed walnuts over your served chickpeas for a nice crunchy texture
- Try replacing the chickpeas with the same amount of tofu
- Serve your scrambled chickpeas on a bed of greenery! Try spinach, watercress, iceberg, kale, etc.
- Squeeze some lemon or lime juice over the finished dish for a zesty kick
- Try your scramble with a dollop of sweet chilli sauce or some hot sauce. My son has his with tomato ketchup which I really don’t like the sound of!
- Stuff your scrambled chickpeas into a wholemeal pitta bread spread with some hummus. Add some fresh, yummy, nutrition-packed green leaves. Or wrap all the goodies up in a tortilla wrap for an easy-on-the-go or work lunch.
- Some baked cherry tomatoes or juicy baked mushrooms are a tasty addition to enjoy on the side with your scramble.
- Turn your Scrambled Chickpeas into a filling dinner by serving with a couple of plant-based/vegan sausages and a baked potato.
- I often bulk buy chickpeas from Amazon, UK as it can be more convenient and I often save money if there is a subscribe and save option,
Looking for more Vegan and Plant-based meal ideas?
Try this quick, family favourite Plant-based Sausage Pasta