Whether you are tired of your morning tofu scramble or are allergic to soy, this Spicy Chickpea Scramble is a great alternative!
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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
- 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
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🔪 Instructions
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.
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.
Step 6: Add mashed chickpeas, spices, and nutritional yeast. Add spinach and stir to combine. Cook until wilted.
🥡 Storage
This vegan chickpea scramble recipe will last about 4-5 days in an airtight container in the fridge.
🍽 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
First, drain and rinse the chickpeas, then you can use them in this recipe.
Bell pepper, carrots, broccoli, cauliflower, asparagus, mushrooms, tomatoes, and so many more. Chickpeas go with pretty much any vegetable.
🎥 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
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
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
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Mandy says
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!
Mandy says
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!
Willow Moon says
It's great that you made it your own and got creative with it!
Joe Filler says
Making it again. Like it. Easy
Willow Moon says
Thanks Joe, I'm so glad you liked it!
Divorced Kat says
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.
Kristen says
I made this as an alternate to my normal tofu scramble. I definitely will be adding this to my repertoire!
Beth @ Binky's Culinary Carnival says
That looks fantastic! Love anything with garbanzos and turmeric is an added bonus! I'm definitely going to try this!
Willow Moon says
Thanks Becky! I hope you enjoy it!
Fuss Free Helen says
I really like veggies for breakfast and tofu scramble is a regular - but this looks a really good alternative. Thanks for sharing.
Willow Moon says
Thanks Helen!
Sally says
As my alternately veggie/vegan daughter hates tofu but loves chickpeas, this recipe is a gift. Thanks so much for the brilliant idea.
Willow Moon says
Thanks Sally! I hear that a lot - people not liking tofu. I personally love it and could eat it daily!
Sam | Ahead of Thyme says
I have never tried chickpeas in my scrambled eggs but it looks delicious! Thanks for sharing!
Kristy @ She Eats says
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!
Willow Moon says
I like to use organic tofu to avoid the GMO issue. It's also sprouted tofu, which is better for digestion.