This quick and simple Chickpea Scramble is loaded with flavor and vegan-friendly!
Ingredients
1 can (15oz)
Chickpeas, canned, low sodium
(Can also use fresh cooked chickpeas. Each 15oz can equals about 1.5 cups of cooked beans.)
1 tsp
Paprika
(smoked or sweet)
1 tsp
Turmeric, powder
1 tsp
Arugula
(powder)
Instructions
Heat a non-stick pan over medium heat.
As the pan is heating, mash chickpeas lightly with a fork. Don’t mash all of it, keep some chickpeas partly mashed for texture.
Add mashed chickpeas, nutritional yeast, paprika, and turmeric to the pan, along with 1 tbsp of chickpea water. You may need to add more chickpea water to prevent sticking.
Cook for 2 to 3 minutes until all spices are mixed with chickpeas. Transfer to a dish.
Serve with avocado, arugula, and tomatoes, or any other veggie combo you’d like - make it your own!
Notes:
Quick Tip:
Enjoy this chickpea scramble on its own, scoop with crackers or pita chips, or serve with a side of toast you can also add sliced avocado!
