Print

Flavorful Egg-Free Summer Breakfast Bowl with Chickpea Scramble

chickpea scramble breakfast bowl - featured image
Print Recipe

A colorful, protein-packed, and egg-free breakfast bowl featuring a turmeric-spiced chickpea scramble with fresh summer herbs and roasted cherry tomatoes. Perfect for summer mornings and suitable for vegan and gluten-free diets.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 1 cup (150 g) cherry tomatoes, halved, roasted or fresh
  • 1 cup (30 g) baby spinach or kale, roughly chopped (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil, preferably extra virgin
  • Salt and pepper, to taste
  • Optional toppings: avocado slices, toasted seeds, or nutritional yeast

Instructions

  1. Pour the drained chickpeas into a mixing bowl. Mash about half of them with a fork or potato masher until mostly smooth but still a little chunky. Set aside. (About 5 minutes)
  2. Preheat oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle a pinch of salt, and roast for 10-12 minutes until caramelized. Fresh tomatoes can be used if short on time. (About 12 minutes)
  3. Heat remaining 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and fragrant. Add minced garlic and cook for another 30 seconds, being careful not to burn it. (About 5 minutes)
  4. Stir in turmeric, cumin, and smoked paprika. Toast spices lightly for 30 seconds to release aroma.
  5. Add mashed chickpeas and remaining whole chickpeas to skillet. Stir well to combine with spices and aromatics. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy edges develop.
  6. Toss in chopped spinach or kale and roasted cherry tomatoes. Stir just until greens wilt, about 1-2 minutes.
  7. Remove from heat. Squeeze fresh lemon juice over scramble and sprinkle with chopped parsley or cilantro. Add salt and pepper to taste.
  8. Serve chickpea scramble over cooked quinoa, brown rice, or preferred grain. Top with optional avocado slices, toasted seeds, or nutritional yeast.

Notes

Mash only half the chickpeas to maintain texture. Roast cherry tomatoes for added depth but fresh tomatoes work too. Cook on medium to medium-low heat to avoid burning spices and garlic. Add a splash of water or plant-based milk if scramble feels dry. Season gradually and taste as you go.

Nutrition

Keywords: egg-free breakfast, chickpea scramble, vegan breakfast bowl, summer breakfast, gluten-free, plant-based protein, turmeric chickpeas

Find it online: https://milaspoon.com/flavorful-egg-free-summer-breakfast-bowl-with-chickpea-scramble-easy-recipe/