While we’re all enjoying more time at home during isolation/stay at home orders, it can either be motivating for you to try a new recipe, or you could be tired of cooking and just looking for a quick, easy, and healthy recipe to whip up with the minimal ingredients you may have available in your house. This easy Chickpea Scramble is a great breakfast or lunch. It’s loaded with flavour and will keep you full so you won’t be back in the kitchen looking for your next meal an hour later…something we’re all familiar with at this point!
Why you’ll love this Chickpea Scramble:
It is loaded with protein from the chickpeas to keep you full
It’s healthy and vegan-friendly
It is easy to make but doesn’t fall short with impressing with flavour
Can be made with items you probably already have on hand in your pantry
What is the best plant-based bread to use for this recipe?
I like to put this scramble together in a sandwich to make it even more satisfying. The bread I love to use is Silver Hills Sprouted Power Organic Multigrain Bread. I always try and have their bread on hand, even if it’s just in the freezer for me to defrost. What I love about their bread is that it’s made with 11 grams of whole grains per slice. It’s also made with certified organic ingredients, and it’s a Canadian company.
As you know, I love supporting local as much as I can and knowing where the food I’m consuming is coming from, especially during these chaotic times we’re living through. We’re all forced to stay home, which can have its highs and lows, so for me, putting together a great breakfast or meal is one of the things that boost my mood throughout the day, and motivate me to still be productive within the four walls of my house!
Guess what!?!? You should also be soaking your grains! This is the process Silver Hills uses for all of its products, and that’s why they call themselves a “sprouted” bakery. Like nuts, when you soak/sprout grains you unlock all of the nutrients, vitamins, and minerals. Sprouted grains also have a lower glycemic index, increased soluble fibre, and protein. This will help regulate your blood sugar levels and help you maintain your energy level throughout the day. Talk about baked goods that are actually good for you.
How do you make Chickpea Scramble?
Your body needs fuel to get you through your day and stay healthy. This Chickpea Scramble recipe is really easy to make and you’ll be able to put it together with pantry staples. It’s the perfect recipe to whip up while at home, and once we’re back to living our busier lives out in the world, this recipe is also great to have on hand for an easy, and healthy meal to put together for the whole family.
Here’s how you make it:
To a large bowl, add all the ingredients for the scramble apart from the aquafaba (the chickpea juice), milk, and oil
Use a potato masher or fork to mash together all the ingredients until they are well coated with all the spices and seasoning
Give the chickpeas a quick taste and adjust as desired
Add the aquafaba and milk, stirring until it’s all combined
Heat a large skillet on medium-high heat for 1 minute before adding the oil and completely coating the pan
Pour the mix onto the pan and evenly distribute and pat down to flatten it out
Reduce heat and let it cook for 3 minutes
Lightly pat and push the mixture around to ensure everything gets cooked, nothing sticks, etc.
After 2 minutes, cut the skillet in a cross and flip each side around onto the uncooked side before cooking for another 5 minutes
Voila! You have Chickpea Scramble!
What is aquafaba?
I know this sounds like a wild word and if you are new to a plant-based diet you may have never heard what aquafaba is before. Aquafaba is water in which legume seeds, such as chickpeas, have been cooked. Aka it’s the juice that comes in the chickpea can. What’s great about aquafaba is that its texture mimics the functional properties in egg whites therefore it can easily be a great vegan substitute in baking and cooking.
How do you build the best breakfast sandwich?
You can totally eat this Chickpea Scramble on its own, however, you can also eat it in a yummy breakfast sandwich loaded with toppings of your choosing. That’s how I like to eat it to make it more satisfying! What I do is add anything I have in my fridge, but feel free to get creative here with your fav toppings. Here’s some inspiration to get those wheels turning:
Vegan spreads or sauces of your choosing (hot sauce, BBQ sauce, mayo, etc.)
What are some of your favourite sandwich combinations? Share them below in the comments! I’d love to hear what types of breakfasts you’ve been putting together while at home. Have you discovered any new fantastic combinations? Tried a new recipe? Let me know!
To a large mixing bowl, add all the ingredients for the scramble apart from the aquafaba, plant-based milk and olive oil. Using a potato masher or fork begin to mash together all the ingredients till they’re all well coated with spice and seasonings. Give the chickpeas a quick taste an adjust flavour as desired. You may require more salt or onion etc.
Once you are happy with the flavour, to the bowl, add the aquafaba and plant-based milk and stir till well combined.
Heat a large cast-iron skillet on medium-high heat for 1 minute before adding the olive oil and tilting the pan till completely coated with oil.
Pour the mixture onto the pan and evenly distribute across the pan and pat using the back of a spoon to flatten it all out. Reduce heat to medium and let it cook for 3 minutes before using a spatula to scrape the sides of the pan to ensure nothing sticks or gets let behind.
Using the spatulata, lightly pat and push the mixture around, leaving no holes but allowing for new mixture to touch the base of the skillet to crisp up.
After 2-4 minutes, cut the skillet into a cross and begin flipping each side around onto it’s uncooked side. Cook for 5-7 minutes before removing from heat.
Assemble your sandwich as you would (I recommend toasting the bread) and add desired amount of chickpea scramble to the mix.
Scramble will last up to 1 week in a tightly-sealed container in the fridge.
Keywords: vegan, recipe, bowl, flour, breakfast, aquafaba, oil, turmeric, best