An easy plant based breakfast! This chickpea scramble is just as easy as scrambled eggs and perfect for those trying to eat more plant-based or for an easy meal using pantry staples like chickpea flour.
Heat a skillet over medium heat. Add some olive oil and your choice of vegetables. (The example uses 1/2 diced onion, a few mushrooms, and spinach.) Sauté the vegetables for 3-4 minutes.
While the vegetables are cooking, prepare the chickpea mixture: In a separate bowl, combine 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.
Pour the chickpea batter into the pan evenly over the sautéed vegetables. Let it sit for 1-2 minutes to set slightly. Then, use a spatula to start cutting it up and flipping it, similar to scrambling eggs. Cook for about 4-5 minutes, or until it's no longer liquid or soft.
Serve immediately with sourdough and avocado.
