This chickpea scramble comes together fast and keeps you full for hours. It’s flavorful, savory, and packed with plant-based protein. A quick mash, a hot pan, and breakfast is ready. Add avocado and greens to level it up.
Ingredients
- 1 tbsp (15 ml) extra virgin olive oil
- ½ cup (80 g) diced yellow onion
- 1 (15-oz [425-g]) can chickpeas drained and rinsed
- ¾ tsp garlic powder
- 1 tbsp (4 g) nutritional yeast
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) unsweetened almond milk
- ¼ tsp sea salt or to taste
- 1 avocado pitted, peeled and sliced
- Salad greens
Instructions
- Warm the olive oil in a large skillet over medium heat. When the oil is hot, add the onion and cook for about 5 minutes, until soft.
- While the onions are cooking, add the chickpeas to a medium-sized bowl along with the garlic powder, nutritional yeast, tomato paste, almond milk and salt. Mash up the chickpeas with a fork or a potato masher and mix everything together.
- Add the chickpea mash to the onions. Cook for 5 minutes. Taste and season with additional salt if needed. Serve topped with avocado along with some salad greens.