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plant-based chickpea eggs
by Jackie Newgent | March 30, 2021 | 1 Comment
When you’d like scrambled eggs but you don’t have eggs or don’t actually eat them, you need to try these plant-based chickpea eggs. While they look like scrambled eggs, they’re totally vegan. Plus, they’re more flavorful and filling than the regular kind!
They’re based on sautéed smashed chickpeas—so they’ve got a double whammy of plant protein and fiber. They’ve also got organic corn mixed in for extra nutrient richness and color. From there, it’s the seasonings that are a standout in terms of flavor and health.
Nutritionally-speaking, here’s a cool thing about the seasonings in these chickpea eggs. The piperine (a plant compound in the black pepper) makes the curcumin (a polyphenol in the turmeric) highly absorbable, offering potentially powerful anti-inflammatory benefits.
Any which way traditional scrambled eggs can be served, you can enjoy these plant-based chickpea eggs. Since scrambled eggs aren’t usually eaten just by themselves, you can transform these plant-based chickpea eggs into a complete breakfast platter. Pair them with plant-based portabella bacon strips (see recipe HERE), avocado toast, and pan-burst grape tomatoes or seasonal fruit for a scrumptious plant-based brunch.
And, of course, if you eat regular eggs, you can still enjoy them. Just occasionally swap in this chickpea version for a change of taste!
While these plant-based chickpea eggs look like scrambled eggs, they’re flavorful, filling, and totally vegan!
1 (15.5-ounce/439-gram) can no-salt-added chickpeas (garbanzo beans)
2 tablespoons nutritional yeast flakes
3/4 teaspoon turmeric powder
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 cup (125 grams) frozen corn, thawed and patted dry
1/4 cup (10 grams) microgreens of choice or small fresh basil leaves
Drain the chickpeas, reserving 1/4 cup (59 milliliters) of the liquid from the can.
To a medium bowl, add the drained chickpeas and 1/4 cup (59 milliliters) chickpea liquid, the nutritional yeast, turmeric powder, sea salt, smoked paprika, garlic powder, and black pepper. Smash and stir with a fork until the mixture is evenly combined and slightly lumpy. Set aside.
Heat 1 tablespoon of the olive oil in a large cast iron or other stick-resistant skillet over medium-high heat. Add the corn and sauté until it begins to brown and pop, about 4 minutes. Add the remaining 1 tablespoon olive oil and the smashed chickpea mixture and sauté until the mixture is “scrambled” and lightly browned, about 4 to 5 minutes.
Garnish with the microgreens and serve. Delicious paired with plant-based portabella bacon strips (see recipe HERE).
Serving Size:about 2/3 cup (120 grams) chickpea eggs