Vegan Chickpea Scramble

Last Updated on August 24, 2024

This Vegan Chickpea Scramble is so simple, packed full of flavor and nutrition.

An inexpensive breakfast that surprisingly will keep you full for hours!

And what is keeping you full? I believe it is the chickpea flour, which is full of fiber and protein.

This is why I love chickpea flour as an egg replacement.

Growing up on a farm, I fell in love with scrambled eggs, I was no stranger to the taste of eggs.

For about 45 years of my life I enjoyed eggs until one day I became allergic to them.

So what was I going to replace one of my very favorite breakfast staples with!?

Thankfully, I have been cooking and baking for my vegan husband for 30 plus years so I was not a stranger to the many old and new ways to substitute these eggs.

But I was only familiar with baking with these substitutes, not making a scrambled egg.

I experimented with all different kinds of products on the market today, but nothing seemed to work as well as I hoped.

I tried so many brands and many recipes and none would compare to the real thing.

Finally, I decided to try chickpea flour, and I fell in love with the taste and texture.

Now I am not saying that these taste like eggs, they do not.

These scrambles are in a category of there own.

And I’m okay with that, I think these are just as tasty and satisfying as real eggs.

Ingredients you’ll need for these Vegan Chickpea Scrambles

• Chickpea Floor – This flour has a mild yet nutty taste and is loaded with nutrients.
• Mustard – A simple plain yellow mustard.
• Plant based milk alternative – I have used almond or oat milk. If you would prefer a different milk alternative, make sure that it is unsweetened and plain.
• Water
• Baking Powder – A raising agent to give you the fluff of an egg. Baking powder is made up of baking soda, cream of tartar, and some times corn starch or arrow root.
• Vinegar – I used Apple Cider Vinegar. this is needed to activate the bubble action for the baking powder. This gives you the fluffy consistency of an egg.
• Spices – Salt and pepper to taste, onion powder, and turmeric.
• Minced Garlic – I love to use minced garlic in all my recipes that call for garlic – less mess and less work for me. This can be replaced with fresh or even powdered garlic as well.

What add-ins complement these scrambles

• Mushrooms – I have used canned and fresh mushrooms in the batter. But if you are using fresh, saute and add to the top or side of the scrambles.
• Spinach – Fresh spinach is the way to go. Make sure to chop the spinach before adding to the batter.
• Peppers – I use sweet bell peppers. These compliment the mushrooms nicely. But you can try different kinds each time you make these scrambles. Try some hot peppers if you like.
• Corn – I personally love adding corn to my scrambles. Just for a little added sweetness and texture.

At the bottom of this post is the printable recipe with the measurements and step by step instructions.

How to make these Vegan Chickpea Scrambles

Clean and dice all the fresh vegetables and set aside.

If you are sauteing the fresh mushrooms and peppers, I would do this in a separate small fry pan with a little oil and on medium heat. Set aside when done.

In a medium sized mixing bowl, add the flour, spices, mustard, baking powder, vinegar, water, and almond milk. Stir until well combined.

Preheat oil in a medium sized skillet on medium low heat.

Once the pan is hot enough pour all the batter into the pan and let it cook for a few minutes.

The edges will start to turn brown and you will notice the batter will start to resemble a pancake.

Start to run the spatula along the edges and then slide it under the batter pancake, if this holds together it is time to flip.

Once this batter pancake is flipped, let it continue cooking for a few more minutes, start to cut up the batter pancake with the spatula into bite sized pieces.

This will still be a little runny and stick to the spatula, but continue cooking and moving the pieces around until the batter is not sticking to the spatula.

While you continue cooking the scramble, now is the time to add the extra’s to the pan with the scramble.

Add the sauteed vegetables, cooked corn, and the spinach and stir into the scramble and continue cooking until the scramble is a dry texture and slightly browned.

How to plate your Vegan Chickpea Scramble

Once the vegan chickpea scramble is done, spoon onto a plate while hot, top with your favorite vegan cheese, and serve with a slice of toast with butter or margarine.

Other condiments to add to the scramble are salsa, aioli, and a hot sauce of your choice.

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