For the chickpea scramble:
- 15 ounces canned or cooked chickpeas (400 g), drained and rinsed
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/4 tsp ground black pepper
- 1/4 tsp sea or kala namak salt
- 6 tbsp hummus
For serving (optional):
- Sautéed mushrooms
- Bread (gluten-free if needed)
- Cherry tomatoes
- Add the chickpeas and the lemon juice to a mixing bowl and mash them with a fork.
- Add the spices and the hummus and mash again until well combined.
- Cook the chickpea scramble in a frying pan over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. We didn’t add oil or any liquid.
- Serve with your favorite ingredients. We served our scramble with some sautéed mushrooms (we cooked them in a frying pan until golden brown with no oil), bread, avocado and cherry tomatoes.
- Keep the chickpea scramble in a sealed container in the fridge for up to 5 days.
- We prefer to use kala namak salt because it makes this recipe tastes like a real egg scramble, but any type of salt is okay.
- Add your favorite spices or herbs to the scramble and serve with your favorite ingredients.
- Hummus makes the scramble more fluffy and less dry, but feel free to use other dips like baba ghanoush or even tahini (we would add less tahini and some water instead).
- Recipe inspired by Minimalist Baker.
- Serving Size: 1/2 of the chickpea scramble
- Calories: 358
- Sugar: 1.5 g
- Sodium: 486 mg
- Fat: 10.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 44.6 g
- Fiber: 13.6 g
- Protein: 22.7 g