Vegan Scrambled Chickpea “Eggs” with Quick Hash (Egg-Free, Soy-Free + Gluten-Free)

Vegan Chickpea Scrambled "Eggs"

I am p-retty chuffed with myself over this recipe!

I’ve tried tofu scramble before, but I like chickpeas so much better as they have so much more nutritional value (and no controversy about whether they are good for you or not) – and if it can be done with chickpeas instead of tofu why not!

So we start with a batter made with chickpea flour – like in these wraps and in the Chickpea Omelette recipe from Living on the Vedge. Then we add some mashed chickpeas for that egg like texture, plus all the seasonings to give it that egg-like flavour and add-ins for a scramble. Oh and a yummy, quick potato hash on the side. Breakfast perfection.

Vegan Scrambled Chickpea Eggs

I like to sprinkle the scramble with nutritional yeast flakes and herbamare.

Vegan Scrambled Chickpea "Eggs" with Quick Hash (Egg-Free, Soy-Free + Gluten-Free)
Perfect vegan breakfast or brunch filled with healthy chickpeas and veggies with a texture and taste just like real eggs!
Serves: 4 - 6
  • 1 Tbsp coconut oil
  • ½ brown onion, diced
  • ½ green bell pepper (capsicum), diced
Chickpea “Eggs"
Quick Hash
  1. Add the diced potatoes to a large non stick (I use glass or ceramic) baking tray and drizzle the coconut oil over. Bake at 200°C / 400°F while you prepare the chickpea “eggs”.
  2. Heat the coconut oil in a large pan on medium-high heat.
  3. Add the diced onion and green bell pepper and cook for about 5 - 10 minutes, meanwhile preparing the chickpea mix.
  4. In a small food processor combine the chickpea flour, nutritional yeast, turmeric, paprika, kala namak, salt and pepper. Pulse to combine. Slowly add the water to create a batter. Add the chickpeas and gently pulse to mash, but make you sure you keep a lot of texture there - you want the chickeas chopped up about ¼. Add the crushed garlic and parsley to the mix.
  5. Add the chickpea mix to the pan with the onion and bell pepper and cook as you do regular eggs - mixing, separating and scrambling. Add the halved tomatoes on the side of the pan and turn about halfway through cooking. Cook for about 15 minutes. Remove the eggs from the pan into a bowl and set aside, keeping the pan on the heat.
  6. Remove the potatoes from the oven and scoop them into the pan. Cook for about 10 minutes until golden and crispy.


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11 comments on “Vegan Scrambled Chickpea “Eggs” with Quick Hash (Egg-Free, Soy-Free + Gluten-Free)

  1. Another winner I’m sure! I have made at least 4 of your ebook recipes and hubby loves them all! Can’t thank you enough and if your followers are reading this, don’t hesitate.. buy her ebook!

  2. … Hi Shae … always happy to hear from you … this recipe sounds fantastic … my mustard ( your recipe 🙂 ) is waiting to mature by Thursday … will make my scrambled eggs (your recipe 🙂 ) on Friday … report will be announced soon … God Bless …

  3. This is an amazing recipe! I basically became addicted to chickpeas now. This is so nutritious and delicious. Perfect idea for breakfast. Thank you for sharing this!

  4. I tried this recipe, and the chickpea mixture stuck to the pan. I still ate it, and it tastes great! Next time I will be careful not to process the mixture so much.

  5. Just made this with my boyfriend for breakfast and it was AMAZING!! We are students and have no money at the moment and couldn’t find anything for breakfast, but we had a tin of chickpeas left, some chickpea flour and loads of spices in the cupboard, and some frozen spinach which we added and this just saved us for the day haha 🙂 thank you

  6. Pingback: The Top 10 Most Nutrient Dense Greens and How to Use Them (HINT: Kale Isn’t One of Them)

  7. I’m trying to find something I can make really quickly for my family each morning. Do you think this egg mixture would still work well if I made it in batches in advance? Maybe a week’s worth at a time?

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