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chickpea flour scramble with chopped tomatoes and cilantro

Chickpea Flour Scramble

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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 138kcal
Author Rachel


  • Stovetop


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


  • 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.


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