• 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.
• If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side.
• 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 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.