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Chickpea Scramble Breakfast Bowl

Love your scramble? This vegan chickpea scramble breakfast bowl is a perfect alternative to your regular scramble.

Spicy, yummy, and nutritious. On top of it all, gluten-free, vegan, and dairy-free.

Spicy, warm, and egg-free – this breakfast scramble will surprise you, and yes, it’s vegan!

This recipe uses chickpea flour, and if you haven’t used it before, you will love how filling it makes this dish – no mid-morning snacks will be needed here.

So, if you want to mix up your breakfast choices a little, mix up this scramble as it’s delicious, giving you something different to try.

chickpea scramble

Plus, chickpeas have lots of protein, so boom!  It gives you a nutritious breakfast to get you started for the day.

forkful of chickpea scramble

Golden sunny yellow and so warm in flavor, this breakfast will make you smile.  It can be hard to come up with new ideas when thinking about the first dish of the day – and this is it!

Breakfast needs to be simple; it needs to be quick, and it should be nutritious too.  But most importantly, you need to enjoy it – this Chickpea Scramble Breakfast bowl ticks all the boxes.

Chickpea flour is such a great store cupboard ingredient, so don’t be worried about buying a bag and not using it.  It adds texture, protein, and taste to lots of dishes, and it’s gluten-free.  Imagine making a simple bread with this, adding lots of fresh herbs, a little garlic, and drizzle with olive oil?

But back to breakfast.  Intrigued?  Are you following a vegan diet and missing scrambled eggs?  Get your pan out ready.

chickpea scramble bowl

Ingredients You’ll Need

Chickpea flour – Where can you find this lovely stuff?  Wholefood and Health Stores or buy online.  You could also make your own if you have something like this high-speed blender and some dried chickpeas.

Vegetable broth – Make it or buy it but find a good quality one with lots of taste and not too much salt.

Olive oil – Always have a good quality olive oil for frying; you don’t need the extra-virgin grade unless you are drizzling or dipping but still opt for the best you can.

White onion – Only a small onion is needed here, and dice finely.  You need this to soften quickly in the pan. You could also use a red onion here instead.

Mushrooms – There are lots of B Vitamins in mushrooms, and they are so nutritious!  If you are following a vegan or vegetarian diet, they are a staple ingredient!  You can use any mushrooms you like.  Remember, when you clean them, only use a damp cloth as this ingredient already has a high water content.

Turmeric – Golden and warm, this stuff is lovely!  It’s an anti-inflammatory that your body and digestion will thank you for, plus it adds an earthy spiced flavor that’s so good.

Parsley – Fresh parsley is so delicious and easy to grow that you should try it!  You will always have this versatile herb available then. Cilantro would be another herb you could use here instead, and it would add a tasty freshness to the dish.

Salt and black pepper – use your favorites here, but always season to taste.  Freshly ground pepper is best.

ingredients for chickpea bowl

How to Make Chickpea Scramble


First, you need to put your chickpea flour and vegetable stock into a small bowl and mix until you have a smooth batter.  Leave to one side.

mixing chickpea flour and stock

Pour the olive oil into a non-stick pan and turn up to medium heat.

olive oil on pan

Next, add your chopped onion to the pan and stir together with the oil.  Sauté for about 5 minutes, until the onion is translucent and soft.  You don’t want it to color so take it off the heat if it gets too hot.

onions cooking

When your onion is soft, add the mushrooms to the pan, too, and stir.  Carry on cooking for a further 5 minutes until the mushrooms are soft too.

mushrooms and onions cooking

Next, add the turmeric and parsley to the pan and stir, followed by the salt and pepper.

adding turmeric and parsley

Finally, pour your chickpea and vegetable stock mix into the pan.  Using a wooden spatula, this one is perfect, stir and mix. It will start to clump together, which is absolutely fine; you just need to keep stirring and breaking the clumps apart.

Continue to do this for 5-10 minutes until the mixture is no longer wet.

scrambling chickpeas in pan

Divide between 2 of your favorite bowls and add some extra fresh parsley if you wish.  Serve.

finished breakfast bowl

Can You Eat Chickpeas for Breakfast?

Yes, you can! Chickpeas in any form are a great breakfast choice.  They are filling, low in saturated fat, and a tasty protein to give your day a boost from the start.

Chickpeas are also vegan’s friend.  They can substitute eggs in many ways – did you know you can make meringue from the liquid in a can of chickpeas?  Try it!

parsley topped chickpea bowl

Other Ingredients You Could Use to This Vegan Scramble

This scramble is delicious with 1 cup of spinach leaves added.  You can use this instead of or with the mushrooms.

For some extra spice, add a small diced chili to the onion when cooking – it will wake your taste buds up!

Fancy a little crunch? Top your scramble with some mixed seeds like sunflower seeds or pumpkin seeds.

chickpea scramble breakfast

This Breakfast Scramble has 180 calories per serving and lots of delicious, helpful nutrition to start your day well.  Try something different!

vegan breakfast scramble

Other Recipes You Might Like

chickpea scramble

Chickpea Scramble Breakfast Bowl

Yield: 2 bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This vegan chickpea scramble is spicy and full of nutrition. A great breakfast bowl to make when you're craving your regular scramble. It's gluten-free, vegan and dairy-free.


  • 1/2 cup chickpea flour
  • 1/2 cup vegetable broth
  • 1 tbsp olive oil
  • 1/2 white onion (chopped)
  • 1/2 cup mushrooms (sliced)
  • 1/2 tsp turmeric
  • 1 tbsp fresh parsley (finely chopped)
  • Salt and pepper to taste


  1. Add chickpea flour to vegetable broth and whisk together.
  2. Heat a pan to medium-high heat and add olive oil.
  3. Add in the onions and sauté for about 5 minutes until they're translucent.
  4. Then add in the mushrooms and cook for another 5 minutes until the mushrooms are brown and soft.
  5. Now, add turmeric, parsley into the pan and season with salt and black pepper. Stir them in.
  6. Finally, pour the chickpea flour mixture into the pan. Stir with a wooden spatula. You'll notice that it will start to form clumps, break them apart and continue mixing. Do it continuously for 5-10 minutes until the mixture is no longer wet.
  7. Serve in a bowl; feel free to garnish with some fresh parsley.
Nutrition Information:
Yield: 2 bowls Serving Size: 1 bowl
Amount Per Serving: Calories: 180Total Fat: 8.6gSaturated Fat: 1.2gTrans Fat: 0gUnsaturated Fat: 6.8gCholesterol: 0mgSodium: 334mgCarbohydrates: 20gNet Carbohydrates: 16.1gFiber: 3.9gSugar: 5.7gProtein: 6.8g

Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.

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