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A plate of chickpea breakfast scramble.

Easy Chickpea Scramble (Oil-Free)

Print Recipe
This easy Chickpea Scramble makes an easy, satisfying, and delicious breakfast. It's a great vegan substitute for scrambled eggs and is packed with fiber and protein. Ready in just 15 minutes!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3
Calories 146
Author Elizabeth

Ingredients

  • 1 15 Ounce Can Chickpeas
  • ½ Medium Red Onion diced
  • 4 Cloves Garlic sliced
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Dried Thyme
  • ½ Teaspoon Coriander
  • ¼ Teaspoon Cayenne
  • Salt & Pepper to taste

Instructions

  • Sauté the onion over medium heat for 3-5 minutes or until soft, using a splash of water or vegetable broth if the onion starts to stick.
  • Add the garlic and cook 30 seconds.
  • Add the chickpeas and the spices. Sauté for a few minutes until the chickpeas warm.
  • Smash the chickpeas with a spatula, creating a 'scramble', and leave some of the chickpeas whole.
  • Remove from the heat, serve, and enjoy!

Nutrition

Calories: 146kcal | Carbohydrates: 24g | Protein: 8g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 275mg | Fiber: 7g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg