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Home » Traditional

Vegan Creamy Scrambled Chickpeas (Indian Spices)

Published: Jan 22, 2021 · Modified: Oct 18, 2023 by Jacq · This post may contain affiliate links ·10 Comments

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Vegan scrambled chickpeas is a quick, nutritious, yummy, Indian-inspired creamy and savoury breakfast idea. Or enjoy for brunch, lunch, a side-dish or even a speedy light dinner.

Especially delicious as a packed lunch for school, college or work.

Serve your chickpea scramble on hot vegan buttered toast, packed into romaine lettuce leaves, with a baked potato, or enjoy chilled as a pitta, tortilla, or sandwich filling.

This scrambled chickpea recipe is perfect for busy people and families needing fast, flavour packed plant powered meals.

stuffed pitta breads with scrambled chickpeas and lettuce, single romaine leaf with scramble, cherry tomatoes at side of large blue plate, straw mat underneath and small blue cup to side.
Vegan Scrambled Chickpeas with a chopped coriander, poppy seeds and red pepper flake garnish. Served stuffed into wholewheat pitta breads and with a romaine lettuce and tomato salad.

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 soft and fluffy.

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

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

Other variations include the Spanish adding tomatoes and cheese, and Turkey popping in sausages or cured beef to their scramble.

A popular dish in China is stir-fried tomatoes with scrambled eggs, whereas in the Philippines eggplant, shallots, tomato and garlic are popular additions.

Vegan scrambled eggs prepared with chickpeas can be prepared with so many different inspiring flavour combinations.

Vegan scrambled eggs

This recipe for vegan scrambled eggs uses chickpeas to replace eggs. Chickpeas are a valuable plant-based food so worth adding to your diet as they are extremely versatile, nutritious, inexpensive and tasty. Although I prefer to not think of scrambled chickpeas as replacing eggs but rather as an upgrade both in flavour and nutritional value.

Plant milk brings the creaminess factor, while paprika, onion, garlic, turmeric, and nutritional yeast 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.

scrambled chickpeas stuffed into a large romaine lettuce leaf, pitta bread to side.

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 packet from Amazon UK as I live in rural Highland Scotland with a limited choice of shops.

Many vegans and plant-based eaters claim that Kala Malak is a game changer! A few pinches of black salt mixed through vegan mayonnaise and mashed tofu, served chilled as a sandwich filling is another yummy lunch idea.

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 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 Scottish oatcakes are delicious used as edible cutlery to scoop up this scramble.
  • Add leftovers to a Buddha/power/salad 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?

Yes!

  • 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 as 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 tablespoon of vegan butter added at the end of cooking and mixed through to melt
2 wholemeal pitta breads packed with chickpea scramble, one bread on top of the other, lettuce scattered around.

What can I serve with scrambled chickpeas?

  • hot vegan buttered toast
  • wedge of vegan Irish soda bread
  • vegan Scottish oatcakes
  • whole romaine lettuce leaf's or a different type of lettuce
  • fresh spinach
  • mixed salad
  • homemade fries/chips/wedges
  • baked white or sweet potato
  • salsa
  • guacamole
  • hummus
  • falafels
  • rice
  • couscous
  • 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, a mix or /pumpkin/sunflower/sesame/poppy/chia/whole flax seeds
  • spring onion/green onion
  • sliced fresh chilli
  • chilli flakes
  • red pepper 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, as well as any bread.

How To Prepare Vegan Creamy Scrambled Chickpeas:

onions and garlic cooking in black granite pan with wooden spatula.
Cook the onion and garlic in veggie stock or olive oil.
chickpeas mashed in bowl and spices added with grey spoon.
Mash the chickpeas and add the spices.
mashed chickpeas mixed with cooked onions in fry pan with spatula.
Mix the chickpea mixture through the onions and garlic.

Cook for 3-5 minutes.

Add extra plant-milk for creaminess.
lettuce stuffed into pitta bread.
Stuff lettuce into a pitta bread or simply omit the bread and use a romaine leaf instead.
mashed chickpeas stuffed into pitta bread with coriander sprinkled over.
Pack the chickpea scramble into the pitta bread.

Scatter coriander over.


Sprinkle with red pepper flakes and poppy seeds if liked.

Or serve the chickpea scramble with a baked potato, rice or crispy salad veggies.

More Delicious Vegan Lunch Ideas:

Coronation 'chicken' chickpeas and kidney beans tortilla wrap

Tofu 'egg' and Cress Sandwich

Smoked Tofu 'Prawn' Cocktail

Chickpea 'tuna' and Potato Mornay (this recipe includes a method for preparing easy chickpea 'tuna' salad which can be uses as a sandwich filling, etc.)

📖 Recipe

stuffed pitta breads with scrambled chickpeas and lettuce, single romaine leaf with scramble, cherry tomatoes at side of large blue plate, straw mat underneath and small blue cup to side Pinterest pin image.

Easy Vegan Creamy Scrambled Chickpeas (Indian Spices)

Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: British, Indian inspired
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 199kcal
Author: Jacq
Vegan scrambled chickpeas are an easy and quick breakfast, light lunch, or side-dish.
A scoop of these scrambled chickpeas is so creamy, savoury and packed full of Indian spiced flavours,
Enjoy served on a thick slice of toast, packed into a romaine lettuce leaf or stuff into a wholemeal pitta bread or tortilla wrap.
Can be enjoyed hot or chilled.
Print Recipe
US Customary - Metric

Equipment

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

Ingredients

To cook the onion and garlic:

  • 1 tablespoon olive oil or coconut oil or 250 millilitres (½ cup)of vegetable stock

Scrambled chickpeas:

  • 2 cans chickpeas 400grams /14 oz cans, drained. or 480grams of cooked chickpeas
  • 1 medium onion diced
  • 3 cloves garlic fine chopped/minced. Or 2 teaspoons dried garlic.
  • ½ teaspoon turmeric powder
  • 1 teaspoon paprika
  • 3 tablespoon nutritional yeast flakes
  • ¼ teaspoon Kala Malak
  • 125 millilitres plant milk

After cooking add:

  • 4 tablespoon plant milk
  • ⅛ teaspoon Kala Malak (half a ¼ teaspoon) (add a pinch and then add more to your liking)

To garnish:

  • 20 grams fresh coriander/cilantro chopped, poppy seeds and red pepper flakes are also tasty

Instructions

  • Tip the chickpeas into a bowl and mash 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 milk into the chickpeas.
  • Heat the olive oil or coconut oil in the pan. Or if using veggie stock add to the pan and bring to a simmer.
  • Add the onion and garlic and cook for around 8 minutes over a low-medium heat until soft.
    Stir frequently.
  • 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 milk.
  • Remove from the heat and add the extra Kala Malak (add a pinch at a time until its to your liking) and plant milk.
    Season with salt and pepper to taste.
    Sprinkle coriander over.
  • Serve hot or chilled.

Notes

  • Nutritional data is for guidance only and is not a strict calculation as ingredients vary. 
  • Leftovers will keep fresh in the fridge for up to 3 days.
  • Reheat in the same cooking pan. Stir frequently until heated through and add a tablespoon or two of extra plant milk if required.
  • Or enjoy leftover chickpea scramble chilled as a sandwich, pitta bread, or tortilla wrap filling.
  • Chickpea scramble is also delicious as a baked potato filling, as part of a salad bowl or simply served hot over slices of thick vegan buttered toast.

Nutrition

Calories: 199kcal | Carbohydrates: 27g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 360mg | Potassium: 392mg | Fiber: 8g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 2mg

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Comments

    5 from 5 votes

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    Recipe Rating




  1. Beth says

    August 01, 2021 at 8:54 pm

    5 stars
    Yummy! This looks and sounds so delicious! My husband and I love how healthy this is, and how tasty this turned out! Absolutely loved here and I’ll definitely make this again.

    Reply
    • Jacq says

      August 02, 2021 at 10:41 pm

      So glad you all enjoyed the scrambled chickpeas 🙂

      Reply
  2. Jill says

    August 01, 2021 at 3:33 pm

    5 stars
    I've not tried any sort of vegan egg variations, but was intrigued by your recipe. I tried these and they are delicious! Thanks for the recipe!

    Reply
    • Jacq says

      August 02, 2021 at 10:42 pm

      Your very welcome! Thanks for letting me know that you enjoyed the scrambled chickpeas 🙂

      Reply
  3. Biana says

    August 01, 2021 at 2:39 pm

    5 stars
    These strambled chickpeas look amazing! These pita sandwiches will be great for lunch with a green salad.

    Reply
    • Jacq says

      August 01, 2021 at 4:27 pm

      Oh they were great for lunch! The pita breads were the thick variety so really easy to open and fill up 🙂

      Reply
  4. Kechi says

    August 01, 2021 at 2:22 pm

    5 stars
    What a flavorful and tasty looking scrambled chickpea dish! I love this idea, YUM!

    Reply
    • Jacq says

      August 02, 2021 at 10:47 pm

      Thanks! Hope you enjoy 🙂

      Reply
  5. Anaiah says

    August 01, 2021 at 1:28 pm

    5 stars
    Yum! This was so hearty and delicious. I've never had a chickpea scramble, I always used tofu. This was so much more filling and had great flavor.

    Reply
    • Jacq says

      August 01, 2021 at 4:26 pm

      So glad you enjoyed the chickpea scramble! Its such a simple dish but lovely flavours. I love tofu scramble too but I find chickpeas less expensive, and I can't always access tofu as I live rurally 🙂

      Reply
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