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Plant-Based Chickpea Eggs

plant-based chickpea eggs

  • Author: Jackie Newgent
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan


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


  1. Drain the chickpeas, reserving 1/4 cup (59 milliliters) of the liquid from the can.
  2. 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.
  3. 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.
  4. 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
  • Calories: 290
  • Sugar: 4g includes 0g added sugars
  • Sodium: 410mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: chickpeas, garbanzo beans, pulses, eggs, breakfast, plant-based eggs