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Vegan Creamy Scrambled Chickpeas

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Vegan scrambled chickpeas is a quick, nutritious, yummy lunch, breakfast, brunch or even a speedy dinner. Serve your chickpea scramble on hot buttered toast, packed into romaine lettuce leaves, with a baked potato, or enjoy chilled as a tortilla wrap or sandwich filling.

This recipe is perfect for busy people and families needing fast, tasty meals. Especially delicious as a packed lunch for on-the-go lunches, school, college or work.

If your new to a plant-based diet you may be missing scrambled eggs. Scrambled chickpeas is a creamy, savoury and satisfying replacement or even better think of it as an upgrade!

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vegan scrambled chickpeas

Origin of scrambled eggs

People have been preparing scrambled eggs since at least the Ancient Roman times.

Basic British scrambled eggs are mainly eggs whisked with a simple seasoning of salt and pepper. Milk or butter is sometimes added before the eggs are cooked in a fry pan, stirring frequently until semi-solid.

Many countries and regions around the world have there own variations of scrambled eggs.

In India additions such as onion, ginger, chilli’s are popular flavourings for scrambled eggs.

Other ingredient variations include: Spain add tomatoes and cheese, Turkey add sausages or cured beef, China has stir-fried tomato with their scrambled eggs, whereas the Philippines add eggplant, shallots, tomato and garlic.

Vegan scrambled eggs

This recipe for vegan scrambled eggs uses chickpeas to replace the eggs. Chickpeas are so versatile, nutritious and tasty and are an excellent substitute for eggs.

Plant milk brings the creaminess factor, while paprika, onion, garlic, turmeric and nutritional yeast flakes work together to create deep savoury flavours.

A pinch of Kala Malak finishes the scrambled chickpeas with a flourish as it just adds that sulphur flavour and aroma that is typical of cooked eggs.

However, feel free to omit the Kala Malak if you dislike the sulphur flavour and aroma.

What is Kala Malak?

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.

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 or wholefood shops stock black salt. Or maybe have a look in your local Asian supermarket, or even try Amazon. I bought my first tub from Amazon UK as I live in rural Highland Scotland with a limited choice of shops.

Recipe Notes And FAQs

How do I store and reheat leftover scrambled chickpeas?

Leftover scramble can be stored in the fridge for up to 3 days. To reheat place back in the cooking pan, and over a medium heat, stir and heat for 2-3 minutes until piping hot. Add a splash of plant-milk, veggie stock or water if required.

What can I do with leftover scramble?

  • Leftovers can be enjoyed chilled as it is for a tasty, quick snack.
  • Or use as a sandwich filling for any type of bread. Such as a vegan wholemeal pitta bread, French bread stick, or bagel.
  • Crackers or oatcakes are delicious used as edible cutlery to scoop up this scramble.
  • Add leftovers to a Buddha/power bowl
  • Prepare a large salad, with extras for example vegan coleslaw/ potato salad/ hummus/ falafels/ pitta bread, etc and include the leftover scramble either hot or chilled. Perfect for a light summer dinner.

Can I sub out any of the ingredients?


  • Switch the Kala Malak for 2 teaspoons of white miso paste.
  • Instead of nutritional yeast flakes use grated vegan cheese or a scoop of vegan soft cream cheese
  • Veggie stock can be used instead of plant-milk but the scramble will not be creamy
  • Instead of chickpeas use ordinary firm tofu or fine chopped mushrooms
  • Replace the fresh onion and garlic for dried varieties

Can I add anything extra to scrambled chickpeas?

A few suggestions:

  • sliced up pieces of vegan Quorn smoky ham
  • pieces of vegan bacon or vegan sausages cooked and chopped
  • bell peppers
  • mushrooms
  • courgette
  • grated carrot
  • cooked chopped sweet potato
  • dried herbs
  • fresh herbs
  • a few dashes of vegan Worcester sauce
  • a tbsp of vegan butter added at the end of cooking and mixed through to melt

What can I serve with scrambled chickpeas?

  • hot buttered toast
  • wedge of vegan Irish soda bread
  • vegan Scottish oatcakes
  • whole romaine lettuce leaf’s or a different type of large lettuce
  • fresh spinach
  • mixed salad
  • homemade fries/chips/wedges
  • baked white or sweet potato
  • salsa
  • guacamole
  • hummus
  • falafels
  • baked whole mushrooms
  • roast whole tomatoes
  • vegan sausages
  • vegan bacon
  • lemon/lime wedges for squeezing over if you like a zesty kick

What can I use to garnish scrambled chickpeas?

  • any fresh herbs you have available, especially good are coriander, parsley, chives, dill
  • toasted/plain almond flakes
  • chopped walnuts
  • toasted/plain seeds such as a mix/pumpkin/sunflower/sesame/poppy, chai, whole flax seeds
  • spring onion/green onion
  • sliced fresh chilli
  • chilli flakes
  • hot sauce
  • sweet chilli sauce
  • a drizzle of plant cream for extra creaminess

Is this recipe gluten-free?

Yes this recipe can be easily made gluten-free. Simply ensure that the vegetable stock used is gluten-free.

vegan scrambled chickpeas
vegan scrambled chickpeas

Easy Vegan Scrambled Chickpeas

Vegan scrambled chickpeas are the perfect replacement for scrambled eggs.
A scoop of these scrambled chickpeas is so creamy, savoury and packed full of flavour.
Enjoy on sliced of toast or romaine lettuce leaf, packed into a baked potato, or use as a tasty tortilla wrap filling.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Dinner, Lunch, Side Dish, Snack
Cuisine: British
Servings: 4
Calories: 155kcal
Author: Jacq


  • Sauté pan/fry pan/skillet
  • Potato masher/ fork



  • 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.
  • Mix through the turmeric, paprika, nutritional yeast, Kala Malak and plant-based milk.
  • Pour the stock into your pan and bring to a simmer.
  • Add the onion and garlic and cook for around 8 minutes or until soft.
  • Add your chickpea mix to the 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.
  • Check the seasoning and add salt and pepper to taste.


  • Nutritional data is for guidance only and is not a strict calculation as ingredients vary. Data is analysed using computerized nutrition apps.
  • Leftovers will keep fresh in the fridge for up to 3 days. Reheat in the same cooking pan. Stir frequently until heated through. Or enjoy leftovers chilled as a sandwich or tortilla wrap filling


Calories: 155kcal | Carbohydrates: 25g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 322mg | Fiber: 7g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Fancy a tasty, wholesome, plant-based bowl of soup with your scramble, or for next days dinner?

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Vegan ‘Chicken’ Noodle Soup

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