Vegan Chickpea Scramble


Vegan Chickpea Scramble

Chickpea lovers rejoice! This easy-to-make, under 20 minutes recipe makes a perfect morning breakfast or a midday lunch.

Vegan Chickpea Scramble

Mind you, it’s not as fluffy as the Tofu Scramble I posted earlier but tastes just as good, if not better!

Spinach (which I added during the end of the cooking) is the secret star of this recipe. I was also pleasantly surprised by the mild smokey aroma that smoked paprika gave to this dish. It really complemented the flavors.

Pinch of turmeric powder gives this rich yellow color + warm flavor to the recipe.

Vegan Chickpea Scramble

I love serving them alongside some toasted and tahini-spread bread. It’s so delicious! Hope you enjoyed this Vegan Chickpea Scramble recipe.

Vegan Chickpea Scramble
5 from 3 votes

Vegan Chickpea Scramble

Delicious vegan chickpea scramble recipe.

Course Breakfast
Cuisine American
Keyword chickpea, vegan chickpea scramble
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 181 kcal
Author Veganbell


  • 1/2 cup chickpeas soaked overnight, and cooked until tender
  • 2 teaspoons coconut oil
  • 3 garlic cloves chopped
  • 1 onion sliced
  • 2 chilies optional
  • 1 bell pepper diced
  • 1 tomato diced
  • Pinch turmeric
  • 1/4 teaspoon smoked paprika
  • Salt
  • 2 cups spinach roughly chopped


  1. Soak half cup chickpeas for at least 8 hours. Then cook (with a cup of water) until tender. I used a pressure cooker and 6-7 whistles worked just fine. 
  2. Once they're cooked, drain and mash the chickpeas. Set aside.
  3. Heat a pan over low-medium heat. Add the coconut oil.
  4. Once it's hot, add garlic + onion + chili and saute until light brown.
  5. Add mashed chickpeas, bell pepper, tomato, turmeric, smoked paprika, and salt.
  6. Mix well and cook for 5-6 minutes over low-medium heat. 
  7. Then add the spinach and mix again. Cook for another 2-3 minutes over low-medium. Your vegan chickpea scramble is now ready.

Recipe Video

Recipe Notes

  1. You can also use canned chickpeas if you like. 
Nutrition Facts
Vegan Chickpea Scramble
Amount Per Serving (1 cup)
Calories 181 Calories from Fat 66
% Daily Value*
Fat 7.3g11%
Sodium 1421.7mg62%
Carbohydrates 23.5g8%
Fiber 6.8g28%
Sugar 6.9g8%
Protein 10.1g20%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoy this recipe, you’ll love this Vegan Mac n’ Cheese I posted earlier.

If you enjoy my blgo, I’m sure you’ll find my Instagram really useful.

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  1. Not a fan of tofu scramble; this was bomb! Chunky, smokey, salty, great texture

    Used the leftover veggies from the week; onion, garlic, a few diced mushrooms, diced radishes, shaved brussel sprouts, half a bell pepper and a tomato.

    I was lazy and used a can of chickpeas. So much food! Will be making a breakfast burrito with the other half tomorrow.

    Tl;Dr: Super customizable, super delicious

  2. Prepared this earlier for brunch and my husband and I loved it. Although I didn’t have any turmeric, but will try making again using it. Thank you for sharing. Btw, what is that other recipe in the picture? Looks like bread+mayo?