Chickpea Scramble

Chickpea Scramble


Savoury vegan breakfast scramble without the soy! This simple stewed chickpea mix is so easy to make and is perfect for meal prep. The recipe serves two, but feel free to double or triple the recipe to get ahead for the week! It also happens to be delicious cold if you want to pack it into some breakfast sandwiches for a protein packed grab and go option.

 Head to my YouTube channel to watch me make this recipe from start to finish!

Recipe notes:

If you do decide to double the recipe for meal prep don't double the veg broth and oat milk. Increase the veg broth to 3/4 cup and oat milk to 1 1/4 cup. You can double everything else.

If you're not soy free you can sub the oat milk for soy milk and increase the protein by an extra few grams per serving.

Don't like tomatoes? Add another vitamin C source like bell peppers. Iron rich chickpeas are best served with a vitamin C source so you can maximize the iron absorption.


Recipe makes two servings

Macros per serving:

329 cals - 5g fat - 51g carbs - 20g protein 



2 cups canned chickpeas, drained and rinsed

1/4 cup nutritional yeast 

1/2 cup vegetable broth 

1/4 tsp turmeric powder

1 cup oat milk

1/3 cup chopped green onions

1/2 cup chopped cherry tomatoes 




Add everything to a pot and bring to medium heat.

Cook until the liquids have reduced by 1/2. Gently smash some of the chickpeas with the back of a spatula for a nice creamy texture.

Once fully cooked enjoy as is, on top of toast, or with a side of potatoes or steamed vegetables. 


Love high protein vegan recipes? Make sure to check out the High Protein Vegan Ebook Collection.


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