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Chickpea Scramble

A soy-free way to enjoy a breakfast scramble
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4
Calories: 62kcal



  • Add the vegetable broth to a bowl then add the chickpea flour gradually (one tablespoon at a time) until smooth. Mix this with a teaspoon of garlic powder and salt and pepper to taste.
  • If you want the scramble to look more like eggs, a small pinch of turmeric can add color. For an eggy flavor, you can add kala namak (Indian black salt) if you can find it. It's available on Amazon and at some ethnic grocery stores.
  • The mixture should be relatively thick before you add it to a well-oiled pan. Flatten the mixture in the pan to make sure it cooks evenly and mix it often. I’ll reach the consistency of scrambled eggs in around 5-6 minutes. It may seem a bit runny at first, but it’ll thicken up as you cook it. Serve as is or with some spinach, toast or even potatoes.


Sodium: 128mg | Calcium: 7mg | Vitamin A: 63IU | Sugar: 2g | Fiber: 2g | Potassium: 136mg | Calories: 62kcal | Saturated Fat: 1g | Fat: 1g | Protein: 3g | Carbohydrates: 10g | Iron: 1mg