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    Home » Recipes » Breakfast

    Easy Chickpea Flour Scramble (Vegan + High Protein)

    Aug 6, 2020 · Modified: Nov 1, 2021 by Rachel · This post may contain affiliate links.

    Jump to Recipe
    Pinterest image to share this easy vegan scrambled eggs recipe.

    These vegan scrambled eggs are made with chickpea flour—a great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes!

    Chickpea flour scramble on a plate with toast, black beans, avocado, and lime slice.
    Jump to:
    • What is chickpea flour
    • Why this recipe works
    • Ingredient notes
    • How to make
    • What to serve with chickpea flour scramble
    • How to store
    • More vegan breakfast recipes
    • 📖 Recipe

    What is chickpea flour

    Chickpea flour, also known as garbanzo flour or gram flour, is exactly how it sounds—flour made from chickpeas!

    It's essentially dried chickpeas ground up into a flour and is very easy to make yourself if you have a blender or food processor at home. If you don't, it's becoming more and more popular so I've started seeing it in many major grocery chains or you can find it online.

    Why this recipe works

    When I first went vegan I wasn't sure how scrambled eggs could be made. Then one day when a friend was in town visiting, she suggested making a tofu scramble. I was skeptical but I love tofu so I already had it on hand. It turned out delicious!

    Since becoming vegan I've made it several times but I didn't realized how many ways vegan scrambles could be made. I love a good tofu scramble but if you'd prefer to avoid tofu then a chickpea flour scramble is the way to go!

    Chickpea flour can create a great eggy texture and can taste very similar to eggs with the right seasonings.

    What makes this chickpea flour scramble so good:

    • Tastes like an egg scramble
    • Easy and quick to make!
    • High in protein
    • Tasty and filling
    • Easy to customize with different seasonings
    Chickpea flour scramble on a plate with a side of toast.

    Ingredient notes

    This chickpea scramble only requires 8 ingredients but the below ingredients are key. Reference the recipe card at the bottom for exact measurements.

    • chickpea flour—the main ingredient that gives it the egg-like texture! I make my own—it's really simple and easy to do.
    • turmeric powder—gives a nice yellow color to resemble eggs.
    • nutritional yeast—optional but highly recommended to give it a cheesy flavor.
    • black salt—aka Kala Namak which gives it an eggy flavor!

    I also like adding smoked paprika, garlic powder, salt and pepper but you can really add whatever your favorite seasonings are that you would typically add to eggs. Even just salt and pepper is delicious!

    How to make

    Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter. Some lumps are okay.

    Ingredients mixed together in a bowl.

    In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter.

    Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out.

    Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm. Enjoy!

    Expert Tips and FAQ's

    Why is my chickpea flour scramble sticking to the pan?

    Use a non stick pan and oil. I know I normally share only oil free recipes on here as I like to cook without oil but this recipe definitely needs it. The batter is quite sticky and will quickly stick to the pan without oil. A good nonstick pan is also key.

    How to make a vegan scramble taste like eggs?

    Kala Namak (black salt) is key to recreating the eggy flavor. Just make sure to only add it towards the end of cooking. If you add it too early the eggy flavor can cook off so best to fold in last for ultimate egg-like flavor.

    What is a substitute for chickpea flour?

    If you can't find chickpea flour or don't want to make your own, you can use tofu instead. Drain tofu, then crumble it into the pan. The benefit of tofu is no oil is needed. Skip the whisking step and just add everything to the pan until heated through (except for the Kala Namak). Stir in the Kala Namak last to preserve the egg-like flavor it provides.

    What to serve with chickpea flour scramble

    I like serving it over toast but this time I went with a Tex-Mex style and added chopped tomatoes and cilantro along with a side of black beans and avocado. Then squeezed some lime juice over it for some zing.

    Chickpea flour scramble with black beans, toast, and avocado.

    It perfectly replaces scrambled eggs so feel free to serve it with your favorite traditional breakfast sides. I love it with these egg-free pancakes!

    How to store

    Store any leftover chickpea scramble in an airtight container in the refrigerator for up to a week. Reheat on the stove or in the microwave.

    More vegan breakfast recipes

    • Baked Chickpea Flour Frittata | Vegan Frittata Recipe
    • Thick and Fluffy Eggless Pancakes
    • Vegan Snickers Overnight Oats
    • Just Egg Quiche with Sun-Dried Tomatoes and Asparagus

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) and please help me share on facebook!

    📖 Recipe

    Chickpea flour scramble topped with tomatoes and cilantro with a side of toast.

    The BEST Chickpea Flour Scramble

    These are the best vegan scrambled eggs made with chickpea flour! A great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes!
    5 from 2 votes
    Print Pin Rate
    course: Breakfast
    cuisine: American
    servings: 2
    prep time: 5 mins
    cook time: 10 mins
    total time: 15 mins
    Author: Rachel

    Ingredients

    • ½ cup chickpea flour
    • ½ cup water
    • ¼ teaspoon turmeric powder
    • ½ teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1-2 tablespoon nutritional yeast, optional
    • ⅛ teaspoon salt and black pepper, each
    • ¼ teaspoon kala namak

    Instructions

    • Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter.
    • In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter. Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out.
    • Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm.

    Notes

    Store leftovers in an airtight container in the refrigerator for up to a week.
    Make sure to not add the Kala Namak until last in order to preserve the egg-like flavor from cooking off.
    The batter is very sticky so I recommend using a non-stick pan and using oil to help prevent sticking.

    Nutrition Per Serving

    Calories: 138kcal Carbohydrates: 20g Protein: 9g Fat: 2g Saturated Fat: 1g Sodium: 169mg Potassium: 347mg Fiber: 4g Sugar: 3g Vitamin A: 246IU Calcium: 14mg Iron: 2mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!
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    More Plant-Based Vegan Breakfasts

    • Blackberry Strawberry Banana Smoothie
    • Kiwi Juice
    • Freshly Squeezed Orange Juice (Without a Juicer!)
    • Easy Protein Overnight Oats

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    I'm Rachel and I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable. Read more about my plant-based journey

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