Vegan Chickpea Scramble (2024)

This vegan chickpea scramble is a soy-free recipe that is so easy to make. It comes together in about 20 minutes and is the perfect vegan breakfast for meal prep. Enjoy as is or serve with toast!

I’m not going to lie, a chickpea scramble has been on my list of recipe ideas for quite a while now, but for some reason I didn’t really have high hopes.

But oh my gosh you guys this recipe is so good. Based on past experience, I thought chickpeas would be too dry to work well in a scramble, but thanks to a few key tricks and ingredients, this recipe is super moist and has a texture similar to scrambled eggs or tofu.

We’ll be using some olive oil and hummus to make it creamy, turmeric to give it an eggy color, plus onion and garlic for lots of flavor.

If you have access to black salt (also known as Kala Namak) you can add a pinch of that which will give this an egg-like flavor. Chickpeas are a good source of protein and this recipe makes for a great vegan alternative to scrambled eggs.

Serve this recipe at your next brunch alongside my breakfast potatoes and vegan donuts! If you love this recipe, try my tofu scramble next!

Why you’ll love this recipe

• Easy to make
• High Protein
• Soy free & gluten free
• Naturally vegan
• 20 minutes!

Key ingredients

Chickpeas. You need just 1 can of chickpeas for this scramble. We’ll pulse them in a food processor to break them up and get a texture similar to scrambled eggs.

Red onion and garlic. Just a bit of red onion and garlic will add a lot of flavor here. You can definitely sub for white or yellow if that is what you have on hand.

Hummus. This is a very key ingredient to get a creamy texture! I like using just plain hummus, but if you want to mix up the flavors a bit, you can try my roasted red pepper hummus.

Oil. A bit of olive oil will contribute to the creamy texture and is needed to saute the onion and garlic. I do not recommend leaving this out.

Spices. Just some turmeric for color, then cumin, salt and pepper for flavor!

How to make vegan chickpea scramble

Step 1. Add the diced onion to a skillet with the olive oil and minced garlic. Saute for about 5-7 minutes.

Step 2. Drain and rinse the chickpeas and add to a food processor. Pulse just a few times until broken up. You can also mash by hand, but I find the food processor is a bit easier!

Step 3. Add to the pan with all remaining ingredients and stir to combine. Let simmer for a few minutes to allow the flavors to blend.

Step 4. Taste and adjust flavors as desired and enjoy!

Serving suggestions

I love to serve this with some gluten free toast, greens like arugula and a bit of avocado. It’s also delicious with my gluten free bagels in a breakfast sandwich with cheese, greens and avocado.

I love it as a wrap (or even a lettuce wrap for a lighter option!) or just as is with some salt and pepper.

Spice it up!

I sometimes make this into more of Mexican chickpea scramble by sauteing some bell peppers with the onion and adding 1/4 teaspoon of chili powder.

Feel free to get creative and use other herbs and spices! You can also add other veggies like spinach, kale or tomatoes. This base recipe is very customizable based on what you like and have on hand.

Can I use tofu instead?

If you’re looking for a tofu scramble, I would recommend this recipe. I don’t recommend swapping the chickpeas for tofu as this will change the ingredient proportions, so I would follow the recipe as written for best results!

Try these vegan breakfast recipes next!

• Vegan Baked Beans
• Caramelized Banana Oatmeal
• Vegan Protein Pancakes
• Lemon Poppy Seed Overnight Oats
• Blueberry Oatmeal Muffins

If you make this recipe, leave a comment below and let us know how they turn out! As always, be sure to tag me oninstagramso I can see your creation!