A soy-free, high protein pantry-friendly chickpea scramble for the perfect weekday breakfast.
Course Breakfast, Lunch
Author Two Market Girls
1540 mL canchickpeas
black pepper, to taste
14g(1 tbsp) vegan butter
3g(1 clove) garlic, minced
20g(1/4 cup) onion, diced
1.25mL(1/4 tsp) liquid smoke
1tspblack salt(less if you don't want it very egg-y)
Drain and rinse chickpeas and add to a medium sized bowl. Using a fork or potato masher, mash the chickpeas. Optionally, you can use a food processor to pulse them a bit. You can also remove some of the ‘skins’ as you're mashing if you want.
Once the chickpeas are mashed to your liking, add in the garlic powder, onion powder, paprika, nutritional yeast, turmeric, and black pepper and mix until all combined.
In a pan over medium heat, add vegan butter. Once butter is melted and pan is warmed, add onion and garlic and cook for 1-2 minutes or under tender. Add chickpea mixture and stir regularly until is is heated. If you’re finding the mixture looks too dry, you can drizzle in some oil and mix it until combined. Next, add in the liquid smoke and mix to combine. Finally, remove the mixture from the heat and add the black salt and mix to combine.
Serve alongside toast and vegan bacon, or in a sandwich with vegan mayo like an ‘egg’ salad sandwich.