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    Home » Recipes » Savory Breakfast

    Published: May 1, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Spicy Chickpea Scramble

    Jump to Recipe Pin Video

    Whether you are tired of your morning tofu scramble or are allergic to soy, this Spicy Chickpea Scramble is a great alternative!

    Spicy Chickpea Scramble in bowl.

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    I am a huge fan of tofu scramble, both in a breakfast burrito and by itself. I think it is probably one of the first recipes that many vegans add to their culinary tool belt.

    It is one of those meals that you can whip up in a hurry. You can include an array of different vegetables and greens. You can also season it with all your favorite herbs and spices.

    It is one of those meals that you know will work out every time because it is so simple to make.

    Now enter the chickpea scramble. For those of you who want a change from your tofu scramble, or if you're allergic to soy, this is a great alternative. This recipe is not only soy-free, it is gluten-free, and dairy-free.

    For this Spicy Chickpea Scramble, I used one of my favorite spices - sriracha powder. You could also use sriracha sauce, but I have noticed a slight difference in flavor.

    The powder carries the heat without the added vinegar taste. Also, sriracha powder packs a lot of heat in a small quantity. If you haven't added sriracha powder to your pantry yet, I highly recommend it. There are times when sriracha sauce just won't work as well in a recipe.

    One of my favorite go-to meals using sriracha powder is fried squash.

    Chipotle powder is another favorite spice of mine. I used it in my Roasted Chipotle Chickpeas recipe.

    Jump to:
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 🥡 Storage
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Scramble Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    🧾 Ingredients

    Ingredients with labels.
    • Onion: Adds a sweet flavor. I used yellow onion, but you could use a white onion, red onion, or green onions.
    • Garlic: Adds a pungent flavor.
    • Olive oil: To cook the veggies and chickpeas in.
    • Red bell pepper: Adds a sweet flavor. You could also use green bell pepper or other vegetables.
    • Carrots: Adds a sweet crunchy flavor.
    • Chickpeas (garbanzo beans): Make a great substitute for scrambled eggs. It takes on the flavors you add to it. since some people are allergic to soy, chickpeas are a good replacement for tofu. It tastes great in a chickpea salad sandwich with basil and sun-dried tomatoes.
    • Sriracha sauce or sriracha powder: When I originally published this recipe I used sriracha powder. When I republished it I used sriracha sauce. I know more people are familiar with the sauce. Either works great. I found the powder to be spicier when using the same amount, so if you are using the sauce, you may want to add more than listed.
    • Turmeric powder: Adds color and flavor. You could leave it out.
    • Nutritional yeast: Adds a cheesy flavor. You could leave it out.
    • Salt and pepper: Enhances flavors and adds flavor.
    • Spinach: I like spinach because it has a mild flavor. You could also use kale or other greens.

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Roasted vegetables
    • Kale
    • Butternut squash
    • Sweet potato
    • Potatoes
    • Sun-dried tomatoes
    • Asparagus
    • Broccoli
    • Tomatoes
    • Salsa
    • Guacamole or sliced avocado
    • Hot sauce
    • Spices: Italian: basil, oregano, rosemary, sage, thyme, or Italian seasoning, Mexican: chili powder, cumin, paprika, cayenne pepper or chipotle pepper
    • Tahini
    • Spicy Roasted Red Pepper Hummus
    • Mustard

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Mashed chickpeas in a bowl. Chopped veggies on a cutting board.

    Step 1: In a large bowl, mash chickpeas using a potato masher, pastry cutter, or fork. This will give a similar texture to scrambled eggs.

    Step 2: Chop the onion, red pepper, and carrots. I also like to chop the spinach, but you don't have to.

    Onions and garlic in pan. Chopped red pepper and carrots added.

    Step 4: Heat olive oil in a skillet on medium heat. Add chopped onions and cook until translucent. Add minced garlic and cook 30 seconds longer.

    Step 5: Add chopped red pepper and carrots. Cook until crisp tender.

    Mashed chickpeas added to the pan. Then spinach added to the pan.

    Step 6: Add mashed chickpeas, spices, and nutritional yeast. Add spinach and stir to combine. Cook until wilted.

    Spicy Chickpea Scramble in pan.

    🥡 Storage

    This vegan chickpea scramble recipe will last about 4-5 days in an airtight container in the fridge.

    Spicy Chickpea Scramble

    🍽 Serving

    This chickpea scramble tastes great by itself or it can be eaten on toast or in a tortilla. Serve it with your favorite sides.

    • Pancakes with Chocolate Chips
    • Easy Vegan French Toast
    • Vegan sausage
    • Vegan bacon
    • Vegan Fruit Salad
    • Sweet potatoes
    • Hash browns or home fries

    👩🏻‍🍳 Recipe FAQs

    Can chickpeas be used straight from the can?

    First, drain and rinse the chickpeas, then you can use them in this recipe.

    What vegetables work well with chickpeas?

    Bell pepper, carrots, broccoli, cauliflower, asparagus, mushrooms, tomatoes, and so many more. Chickpeas go with pretty much any vegetable.

    Other Vegan Scramble Recipes

    • Tofu Scramble on a plate with fork.
      Spinach Tofu Scramble
    • Tofu Scramble and Black Bean Breakfast Burrito
      Tofu Scramble and Black Bean Breakfast Burrito
    • Tofu Stuffed Peppers on a plate.
      Tofu Stuffed Peppers
    • Soy Chorizo and Tofu Breakfast Tacos
      Soy Chorizo and Tofu Breakfast Tacos

    🎥  Video

    This Spicy Chickpea Scramble is a plant-based version of vegan scrambled eggs. Seasoned with sriracha powder for a kick.

    If you tried this Spicy Chickpea Scramble Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on April 28, 2016. I added new photos, text, and a video when I republished it.

    📋 Recipe

    Spicy Chickpea Scramble
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    4.64 from 11 votes

    Spicy Chickpea Scramble

    Whether you are tired of your morning tofu scramble or are allergic to soy, this Spicy Chickpea Scramble is a great alternative!
    Course Breakfast
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories 248kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • ½ cup chopped onion
    • 1 tablespoon olive oil
    • 1  clove garlic minced
    • 1 red pepper  chopped (1 ½ cups chopped)
    • ⅔ cup finely chopped carrots
    • 15 oz. chickpeas (garbanzo beans) drained and rinsed
    • 1 teaspoon sriracha powder or sriracha sauce
    • ½ teaspoon turmeric
    • 1 tablespoon nutritional yeast
    • Salt and pepper
    • 4 cups spinach chopped
    US Customary - Metric

    Instructions

    • Mash chickpeas in a bowl using a fork or potato masher. Set aside.
    • Pour olive oil in a hot pan. Add onion and cook on medium heat until translucent. Add garlic and cook 30 seconds longer.
    • Add red pepper and carrots. Cook until crisp tender. Add mashed chickpeas, sriracha, turmeric, nutritional yeast, salt and pepper.
    • Add spinach and cook until wilted.

    Notes

    *If you are using sriracha sauce, you may want more than 1 teaspoonful.

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    Nutrition

    Calories: 248kcal | Carbohydrates: 37g | Protein: 12g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 48mg | Potassium: 684mg | Fiber: 10g | Sugar: 8g | Vitamin A: 7545IU | Vitamin C: 51.2mg | Calcium: 93mg | Iron: 4.3mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Savory Breakfast

    • Vegan Monte Cristo on a plate.
      Vegan Monte Cristo
    • Tofu bacon on an open faced sandwich.
      The Most Incredible Tofu Bacon
    • Vegan Tofu Omelette on a plate.
      Vegan Tofu Omelette
    • Vegan Chilaquiles
      Vegan Chilaquiles

    Reader Interactions

    Comments

      4.64 from 11 votes (6 ratings without comment)

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      Recipe Rating




    1. Mandy says

      January 18, 2025 at 8:20 am

      I meant to add that I put most of the "chopping-required"ingredients except for the red pepper in my little food chopper and it made things really fast!5 stars

      Reply
    2. Mandy says

      January 18, 2025 at 8:13 am

      Great alternative to tofu scrambles. Probably healthier too. Chickpeas are bland by nature and I need a lot of heat and flavour to appreciate the filling protein. I added a chopped Adobe Chile in sauce,1/3 of a fresh jalapeno and a bit of cayenne.at this point it was somewhat Southwest-ish so added a bit of corn and chopped some grape tomatoes. I know I've changed it a lot from the basic recipe but I'll definitely be making this again! Thank you!5 stars

      Reply
      • Willow Moon says

        January 19, 2025 at 8:37 am

        It's great that you made it your own and got creative with it!

        Reply
    3. Joe Filler says

      July 22, 2024 at 2:00 pm

      Making it again. Like it. Easy5 stars

      Reply
      • Willow Moon says

        July 22, 2024 at 3:33 pm

        Thanks Joe, I'm so glad you liked it!

        Reply
    4. Divorced Kat says

      October 08, 2018 at 11:24 am

      This came out pretty good -- my meat eating boyfriend agreed. My substitutions: I used sriracha sauce because I didn't have the powder. I used kale instead of spinach. I think I used extra carrot and kale because why not.
      Just FYI, I'm always looking for recipes I can freeze, and I don't think this would freeze well.4 stars

      Reply
    5. Kristen says

      April 16, 2018 at 9:47 am

      I made this as an alternate to my normal tofu scramble. I definitely will be adding this to my repertoire!5 stars

      Reply
    6. Beth @ Binky's Culinary Carnival says

      April 30, 2016 at 1:04 pm

      That looks fantastic! Love anything with garbanzos and turmeric is an added bonus! I'm definitely going to try this!

      Reply
      • Willow Moon says

        April 30, 2016 at 4:52 pm

        Thanks Becky! I hope you enjoy it!

        Reply
    7. Fuss Free Helen says

      April 30, 2016 at 11:21 am

      I really like veggies for breakfast and tofu scramble is a regular - but this looks a really good alternative. Thanks for sharing.

      Reply
      • Willow Moon says

        April 30, 2016 at 4:52 pm

        Thanks Helen!

        Reply
    8. Sally says

      April 30, 2016 at 11:20 am

      As my alternately veggie/vegan daughter hates tofu but loves chickpeas, this recipe is a gift. Thanks so much for the brilliant idea.

      Reply
      • Willow Moon says

        April 30, 2016 at 4:51 pm

        Thanks Sally! I hear that a lot - people not liking tofu. I personally love it and could eat it daily!

        Reply
    9. Sam | Ahead of Thyme says

      April 30, 2016 at 11:08 am

      I have never tried chickpeas in my scrambled eggs but it looks delicious! Thanks for sharing!

      Reply
    10. Kristy @ She Eats says

      April 30, 2016 at 10:17 am

      I totally agree - scrambles, bowls, etc... the BEST for using up farmers market produce or anything else that's mingling in the fridge. I'm not allergic to soy though I do try to avoid most of it because of the GMO factor. So heritage chickpeas are perfect for me. Dish me up!

      Reply
      • Willow Moon says

        April 30, 2016 at 4:49 pm

        I like to use organic tofu to avoid the GMO issue. It's also sprouted tofu, which is better for digestion.

        Reply

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