Easy Plant-Based Chickpea Scramble

1. Drain 1 can of chickpeas, saving the liquid (aquafaba) in a separate bowl. 
2. Take a fork and mash the chickpeas in a bowl. 
3. To the mashed chickpeas, add 1/2 tsp turmeric, 1/4 tsp black pepper, 2 tbsp of the reserved chickpea liquid, and a sprinkle of pink Himalayan salt. Mix well. 
4. Over low-medium heat, sauté 1/2 of a diced onion for a few minutes until softened. 
5. Add the mashed chickpeas mixture, the remaining 3 tbsp of chickpea liquid, and 1/4 cup of nutritional yeast to the pan with the onions. 
6. Sauté for 5 minutes, stirring occasionally. 
7. Serve immediately, optionally with sweet potatoes, avocado, jalapeños, and tomatoes.