Chickpea Scramble (Soy-Free & High-Protein Vegan Breakfast)


  • Salt and black pepper, as desired
  • Serve with (optional)
  • Toast
  • Breakfast Potatoes
  • Steamed Spinach
  • 1/2 cup chickpea flour
  • 1/2 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1/4 teaspoon turmeric (for color)
  • 1/4 teaspoon kala namak (Indian black salt, for “eggy” flavor)
  • 1 tablespoon oil, for cooking
    Chickpea Scramble (Soy-Free & High-Protein Vegan Breakfast)


  1. Add all of the ingredients except for the black salt to a medium sized bowl and whisk until smooth. Add more chickpea flour, 1 tablespoon at a time, as needed to thicken. The mixture should be the consistency of a pancake batter.
  2. Heat a medium nonstick pan over medium heat with 1 tablespoon of oil (recommended). Once warmed, add in the batter. Cook, mixing often, until the mixture reaches the consistency of scrambled eggs, about 3-4 minutes. Sprinkle in the black salt and mix until well combined.
  3. ..........
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