This chickpea scramble is a great plant-based alternative to scrambled eggs. It's quick, taking about 10 minutes to make, and pairs wonderfully with toasted sourdough and avocado for a healthy breakfast.
Heat a skillet over medium heat and add some olive oil. Add your preferred vegetables (such as 1/2 diced onion, a few mushrooms, and spinach) and sauté for 3-4 minutes. While the vegetables cook, prepare the chickpea mixture: In a separate bowl, whisk together 1/2 cup chickpea flour, 1/2 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 1/2 teaspoon turmeric, 1/2 teaspoon garlic powder, and a sprinkle of pepper and salt. Add the chickpea batter evenly to the pan with the sautéed vegetables. Let it sit for a minute or two, then start cutting it up and flipping it. Cook for about 4-5 minutes until the mixture is no longer liquid or soft. Serve immediately with a toasted slice of sourdough and avocado.
