Chickpea Scramble

Grab a tin of chickpeas and lets go! I’m a bit of an egg lover but when I recently started to replace some of my typical meals to vegan options I have now become addicted to chickpea scramble. I used to make chickpea scramble as part of dinner or even a sweet snack (mixed with nut butter and honey) but in a breakie wrap or even on some toast, its my new favourite way to start the day!

It’s so easy to make and you always have a tin of chickpeas in the gaff!

Serves 1

Cooks in 15 Minutes


  • 1 tin of chickpeas rinsed and drained well
  • 1 tsp oil (I use avocado oil or olive)
  • ½ tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1-2 tbsp. nutritional yeast (inactive yeast that has a super cheesy flavour. You can get it in all health stores and some supermarkets)
  • pinch sea salt
  • good helping fresh ground black pepper


  1. Add the oil into a small-medium sized saucepan over medium heat.
  2. Toss in the chickpeas and using a potato masher or fork, smash the chickpeas until they are broken down (just like the finishing image above).
  3. Stir in the spices, seasoning and nutritional yeast and cook for 2-3 minutes stirring all the time.
  4. Remove from the heat and serve with some toasted bread or like me, in a breakfast burrito style wrap with shredded spinach, tomato salsa and avocado!