This quick and simple Chickpea Scramble is loaded with flavor and vegan-friendly!
Ingredients
1 can (15oz)
Chickpeas, canned, low sodium
(drained; save some chickpea water for cooking)
1 tbsp
Nutritional yeast
1 tsp
Paprika
(smoked or sweet)
1 tsp
Turmeric, powder
1/2 avocado(s)
Avocado
(diced)
2 cup
Arugula
(or leafy greens of choice)
1 cup
Cherry Tomatoes
(halved)
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!
