Chickpea Breakfast Scramble

Jump to Recipe Print Recipe

A quick and easy breakfast meal that is packed with vegetables, protein and fiber.

It can your assortment of vegetables but a nice green like kale, spinach or swiss chard is good, some onions and remember red onions a bit more nutritious, red or green peppers or both. I use this recipe alot of times to use up bits of leftovers or produce that is in need of eating. Here I also have asparagus and cauliflower.

Garbanzo bean flour and vegetable breakfast scramble

Chickpea flour and spices can be made in advance and kept in a jar ready to whip up a quick meal with just vegetables and water.

 

Chickpea Flour Breakfast Scramble

An easy breakfast scramble that you can keep prepped and ready to go. Mix dry ingredients and store for later use or mix and enjoy for a quick breakfast.

  • 1/2 cup Chickpea Flour
  • 1/2 cup Water
  • 1 Tbsp Nutritional Yeast
  • 1 Tbsp Ground Flax Seed
  • 1/2 tsp Baking Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Black Pepper
  • 1/8 tsp Indian or Himalayan Black Salt
  • 1/4 tsp Paprika

  1. Put all dry ingredients in a small bowl and mix gently.

    Heat 1/2 tsp oil in a skillet over medium heat. Add mushrooms and sauté just until brown. Add asparagus and cook 1- 2 mins.

    While vegetables are cooking, slowly add water to dry batter mixture until you have a nice batter that is about the consistency of pancake batter.

    Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Spread batter over vegetables to create an even distribution. Let cook just until edges are set then you can either scramble up or flip and cook until all batter is cooked and set.

    When finished, turn off heat and let it set for just 1-2 minutes. 

Serving suggestions:
Top with avocado and salsa. Serve over sliced tomatoes and top with sour cream Can be used for breakfast burritos or as a filling for wraps.

Note:
 Mix it up with your favorite vegetable combos to make great variation.