This dish is something I’ve been thinking of for a while but I never got the chance to actually make it. And somehow, online, I wasn’t able to find anything that was really like my idea. So this Sunday, I finally tried out my own spin on chickpea scramble. A vegan alternative for scrambled eggs.
I had this dish for breakfast but it’s also great for lunch (or a lazy dinner). It’s healthy, chock full of protein and customizable to your personal preference. I hope you enjoy!
Vegan Chickpea Scramble
– olive oil
– 1/3 red onion slivered
– 130 g chickpeas (small can)
– 2 tbsp chickpea flour
– 2 tbsp hot water
– 6 cherry tomatoes, halved
– handful rocket/arugula
– herbs the Provence, or any other herb mix of your preference (something like ras el hanout would give the dish a completely different twist)
First off, heat a pan with some olive oil on medium to high heat.
Once hot, add the onion and some salt and cook until the onion is starting to turn soft (about 5 minutes). Add the chickpeas, pepper and herbs the Provence (or herbs of your choice) and bake for a few more minutes. While this is cooking, combine the chickpea flour and water in a glass until there are no lumps left. Add this mixture to the pan and bake everything for 5-10 minutes, until the batter is starting to attach to the chickpeas and forming different sized lumps. Add the tomatoes to the pan and keep swishing everything around until the chickpea mixture is starting to brown. Lastly, add the rocket to the pan and bake for an additional 2 minutes.
I served the mixture over gluten free toast with leftover Tofutti cream cheese. If you don’t have vegan cream cheese on hand you can also use vegan mayonaise, butter or eat the mixture without any bread. Whatever floats your boat.
I hope you enjoy this recipe, if you do, please let me know in the comments.