Chickpea Protein Scramble with Turmeric
This golden chickpea scramble mimics the texture and satisfaction of scrambled eggs while delivering a powerful plant-based protein punch. Turmeric gives it a vivid yellow hue and powerful anti-inflammatory benefits.
A vibrant turmeric-spiced chickpea scramble that makes the perfect high-protein vegan breakfast.
Nutrition per serving
Ingredients
Protein
Spices
Vegetables
Flavor Boosters
Garnish
Instructions
Prepare the Chickpeas
Drain and rinse the chickpeas thoroughly. Place them in a bowl and use a fork or potato masher to roughly mash about half of them, leaving the other half whole for varied texture. This step cannot be skipped for an authentic scramble feel.
Saute the Vegetables
Heat a non-stick skillet over medium-high heat with a small amount of oil. Add the diced red bell pepper and cook for 4 minutes until softened and beginning to blister at the edges.
Scramble the Chickpeas
Add the mashed chickpeas to the skillet along with the turmeric, black salt, and nutritional yeast. Stir and fold constantly using a spatula for 6 minutes, scraping the bottom of the pan as you go to prevent sticking.
Finish and Plate
Remove the pan from heat and fold in the sliced green onions. Taste and adjust seasoning with regular salt and black pepper if needed. Serve immediately on toast or with roasted potatoes.
Substitutions
Common mistakes
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