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Chickpea scramble on toast on a white plate.

10-Minute Fluffy Chickpea Scramble

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  • Author: Elaine Gordon
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegan


This one goes out to all my savory vegan breakfast people! Grab some chickpeas, garlic, red onion and some spices to cook up the most delicious (and nutritious) chickpea scramble in just 10 minutes.


  • 1, 15 ounce can of garbanzo beans, drained, rinsed and dried well
  • 2.5 tablespoons extra virgin olive oil
  • 1 small red onion, ends removed, peeled and finely diced
  • 3 large cloves of garlic, peeled and minced
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • optional: 1 teaspoon pure maple syrup
  • optional: 1/16 teaspoon Kala Namak black salt (for egg flavor)


  1. Pulse the chickpeas. Use a food processor to pulse the chickpeas 4-5 times. Alternatively, you can use a potato masher or the back of the fork but this will take longer and the chickpea mash will be a bit chunkier.
  2. Sauté the onion and garlic. Heat a non-stick pan or cast iron skillet over low to medium heat. Add the olive oil, onion, garlic, salt and spices and sauté for 5 minutes.
  3. Add the pulsed chickpeas. Stir in the pulsed chickpeas to combine with the spices. Allow the chickpeas to warm through.
  4. Serve! Enjoy hot or warm.


Store leftovers in an airtight container in the refrigerator for up to 5 days.

  • Prep Time: 5
  • Cook Time: 5
  • Category: Breakfast
  • Method: Stovetop