Chickpea Scramble Breakfast Bowl

Why You’ll Love This Recipe

• Plant-Based Protein: Chickpeas provide a substantial protein source, making this bowl filling and nutritious.

• Flavorful and Satisfying: The combination of spices, roasted vegetables, and creamy tahini dressing creates a delicious and balanced meal.

• Versatile: Easily customize with your favorite vegetables and grains to suit your taste preferences.

• Make-Ahead Friendly: Prepare components in advance for quick assembly during busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chickpea Scramble:

• 1 cup chickpea flour

• 1 cup water

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons nutritional yeast

• 2 teaspoons olive oil

For the Bowl:

• 1 small bunch asparagus, ends trimmed and cut into 2-inch pieces

• 1 bunch radishes, cleaned and quartered

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 cup dry quinoa

• 4 cups mixed salad greens (e.g., arugula, mesclun)

• 1 batch green tahini dressing (see notes)

Directions

1. Prepare the Chickpea Batter: In a bowl, whisk together chickpea flour, water, turmeric, salt, pepper, and nutritional yeast until smooth. Let the batter rest for at least 30 minutes to hydrate

2. Roast the Vegetables: Preheat the oven to 375°F (190°C). Toss asparagus and radishes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender.

3. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

4. Make the Chickpea Scramble: Heat olive oil in a nonstick skillet over medium-high heat. Pour in the rested chickpea batter. Cook for 2–3 minutes until the bottom sets and bubbles form on top. Using a spatula, gently break the mixture into pieces, stirring occasionally, until fully cooked and slightly golden.

5. Assemble the Bowls: Divide salad greens among four bowls. Top each with a portion of quinoa, chickpea scramble, and roasted vegetables. Drizzle with green tahini dressing and serve

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 35 minutes

• Total Time: 50 minutes

Variations

• Grain Swap: Use farro, brown rice, or couscous instead of quinoa.

• Vegetable Options: Substitute roasted vegetables with sautéed mushrooms, bell peppers, or zucchini.

• Spice It Up: Add a pinch of cayenne pepper or chili flakes to the chickpea batter for heat.

• Herb Infusion: Incorporate fresh herbs like dill, parsley, or cilantro into the tahini dressing for added flavor.

Storage/Reheating

• Storage: Store individual components separately in airtight containers in the refrigerator for up to 4 days.

• Reheating: Reheat chickpea scramble and quinoa in a skillet over medium heat until warmed through. Roasted vegetables can be reheated in the oven at 350°F (175°C) for 10 minutes.

FAQs

Can I use canned chickpeas instead of chickpea flour?

This recipe specifically uses chickpea flour to create a scramble texture. Canned chickpeas have a different consistency and may not yield the same result.

Is the chickpea scramble gluten-free?

Yes, chickpea flour is naturally gluten-free, making the scramble suitable for a gluten-free diet.

Can I make the batter ahead of time?

Absolutely. Prepare the batter and refrigerate it overnight. Stir well before cooking, adding a little water if it has thickened.

What can I use instead of tahini dressing?

You can use hummus, avocado dressing, or your favorite vinaigrette as an alternative.

How do I store leftover tahini dressing?

Store the dressing in an airtight container in the refrigerator for up to 5 days. Stir well before using.

Can I freeze the chickpea scramble?

Freezing is not recommended as it may alter the texture. It’s best enjoyed fresh or stored in the refrigerator.

What other greens can I use in the bowl?

Feel free to use spinach, kale, or any mixed greens of your choice.

Is this recipe suitable for meal prep?

Yes, prepare all components ahead of time and assemble when ready to eat.

Can I add other proteins to this bowl?

Certainly. Add tofu, tempeh, or your preferred plant-based protein for an extra boost.

How can I make the scramble more flavorful?

Experiment with spices like cumin, paprika, or curry powder to enhance the flavor profile.

Conclusion

The Chickpea Scramble Breakfast Bowl is a versatile and nutritious meal that caters to various dietary preferences. With its combination of plant-based protein, fresh vegetables, and flavorful dressing, it’s a satisfying way to start your day. Customize it to your liking and enjoy a wholesome breakfast that keeps you energized.

Chickpea Scramble Breakfast Bowl

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A hearty and protein-packed vegan breakfast, the Chickpea Scramble Breakfast Bowl combines savory chickpea scramble with quinoa, roasted vegetables, and greens, topped with a creamy tahini dressing.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Roasting, Sautéing
• Cuisine: Vegan
• Diet: Vegan

Ingredients

1. 1 cup chickpea flour
   
   1 cup water
   
   1/2 teaspoon ground turmeric
   
   1/2 teaspoon salt
   
   1/4 teaspoon freshly ground black pepper
   
   2 tablespoons nutritional yeast
   
   2 teaspoons olive oil (for scramble)
   
   1 small bunch asparagus, trimmed and cut into 2-inch pieces
   
   1 bunch radishes, cleaned and quartered
   
   1 tablespoon olive oil (for roasting)
   
   Salt and pepper to taste
   
   1 cup dry quinoa
   
   4 cups mixed salad greens (e.g., arugula, mesclun)
   
   1 batch green tahini dressing

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Instructions

In a bowl, whisk together chickpea flour, water, turmeric, salt, pepper, and nutritional yeast. Let rest for 30 minutes.

1. Preheat oven to 375°F (190°C). Toss asparagus and radishes with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway through.
2. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
3. Heat olive oil in a nonstick skillet over medium-high heat. Pour in chickpea batter. Cook 2–3 minutes until set and bubbly. Scramble and cook until golden.
4. Divide salad greens among four bowls. Top with quinoa, chickpea scramble, roasted vegetables, and drizzle with green tahini dressing. Serve warm.

Notes

1. Let chickpea batter rest to improve texture.
2. Use any seasonal vegetables for roasting.
3. Prepare dressing and batter ahead for meal prep.
4. Use hummus or vinaigrette if tahini is unavailable.
5. Store components separately for best freshness.

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 4g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 16g
• Cholesterol: 0mg