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Chickpea Scramble Brunch Bowl
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Chickpea Scramble Brunch Bowl
A plant-based brunch recipe that combines the fluffiness of scrambled eggs with the nutritious benefits of chickpeas, served with a variety of sautéed mushrooms and bell peppers. This dish is perfect for a weekend brunch, as it's packed with protein and fiber to keep you full and satisfied. The chickpea scramble is made with a blend of spices and herbs that mimic the taste and texture of scrambled eggs, while the sautéed mushrooms and bell peppers add a burst of flavor and color to the dish. Serve with a side of whole grain toast or a bed of mixed greens for a nutritious and filling meal.
Time Cook
25
Level
Intermediate
Calories
420
Allergens
Gluten-Free, Soy-Free, Nut-Free
Ingredients
1 can
Chickpeas
120 Calories
1 cup
Mushrooms
50 Calories
1 cup
Bell Peppers
45 Calories
1/2 cup
Onion
25 Calories
2 cloves
Garlic
10 Calories
1/2 teaspoon
Turmeric
5 Calories
1/2 teaspoon
Smoked Paprika
5 Calories
1/4 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
0 Calories
1 tablespoon
Olive Oil
120 Calories
Step-by-Step Instructions
1
In a blender or food processor, blend the chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of turmeric, 1/2 teaspoon of smoked paprika, salt, and black pepper until smooth and creamy.
2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes, or until translucent.
3
Add the sliced mushrooms and bell peppers to the skillet and cook for 5 minutes, or until tender. Season with salt and black pepper to taste.
4
Add the blended chickpea mixture to the skillet and stir to combine with the sautéed vegetables. Cook for 2-3 minutes, or until heated through.
5
Serve the chickpea scramble in a bowl with a side of whole grain toast or a bed of mixed greens. Garnish with fresh herbs and edible flowers for a pop of color and freshness.
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Where cooking meets life and technology.
© 2025 Cooklaif