Meatless Monday’s: Chickpea Scramble

As a parent of a kid with an egg allergy, I’ve learned that breakfast can feel like a minefield. Every “quick and easy” recipe online seems to start with “crack two eggs…” — and that’s where I have to stop scrolling. For a while, mornings meant a lot of plain toast and fruit, and a whole lot of “is this safe?” questions. But then I discovered the magic of chickpeas — humble little legumes that somehow manage to taste rich, hearty, and egg-like when you cook them just right.

The first time I made this Chickpea Scramble, my child looked suspiciously at the plate and said, “That looks like eggs.” (I took that as a win before we even took a bite.) One forkful later, it was official — breakfast was back. The chickpeas are mashed until just chunky, giving them a texture that’s both soft and satisfying, and when you add a dash of turmeric and paprika, they turn the most beautiful golden color. It’s simple, allergy-friendly, and absolutely delicious.

Now, this recipe has become a weekend staple in our home — fast enough for school mornings, cozy enough for slow Sundays, and nourishing enough that everyone (allergies or not) cleans their plate.

Chickpea Scramble

Ingredient List

2 cups (330g) canned chickpeas, drained
½ tsp. turmeric
½ tsp. paprika
2 tsp. olive oil
1 small onion, finely diced
2 cloves garlic, minced
8 oz. (230g) spinach
½ avocado
Salt and pepper, to taste

Directions

Prep the base: Mash the chickpeas with a fork, leaving some pieces whole for texture. Stir in the turmeric and paprika, and season with salt and pepper.
Sauté the aromatics: Heat olive oil in a skillet over medium-high heat. Add onion and garlic, cooking for 2–3 minutes until fragrant and translucent.
Add the chickpeas: Stir in the mashed chickpeas and cook for another 5 minutes, stirring occasionally, until heated through and lightly golden. Transfer to a bowl and cover to keep warm.
Wilt the greens: In the same pan, add spinach with a splash of water and cook until wilted.
Assemble: Divide the spinach between two bowls, top with the chickpea scramble, and serve with sliced avocado for a creamy finish.
Makes 2 servings.

Nutrition Facts

Calories per serving: 417
Fats per serving: 15 grams
Protein per serving: 19 grams
Carbohydrates per serving: 55 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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