Plant-Based Chickpea Scramble Tartine
Are you looking to break free from the monotony of traditional breakfasts dominated by eggs? Our plant-based Chickpea Scramble promises a delectable departure from the ordinary, offering a satisfying savory essence that’s certain to elevate your morning routine.
Chickpeas take center stage in this recipe, celebrated not just for their taste but also for their exceptional health benefits. Bursting with protein, fiber, and essential nutrients, chickpeas are a stellar addition to your morning, providing sustained energy and bolstering overall well-being. To achieve that signature, egg-like flavor, we introduce Himalayan black salt—an Ayurvedic staple adored by vegans for its sulfurous, volcanic essence. Beyond its distinctive taste, this salt imparts internal cooling effects, anti-inflammatory properties, and relief from bloating.
Guided by the ancient wisdom of Ayurveda, a natural healing system, we recognize the importance of balancing the body’s internal heat or ‘Pitta.’ This equilibrium is believed to foster not only physical health but also mental and emotional well-being. By incorporating cooling elements like Himalayan black salt, we embark on a journey to create harmony within, promoting optimal digestion and a sense of overall vitality.
The enhanced health benefits and versatility of this recipe have made it a newfound favorite, especially for those seeking to incorporate more legumes into their day. Today, we’re delighted to share the basic formula, ideal for savoring on a sourdough tartine or as a delightful addition to your favorite breakfast bowl.
Chickpea Scramble
Ingredients
- 1 ½ cups cooked chickpeas (canned or cooked from dried)
- 1 tablespoon flaxseed
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon Himalayan black salt (kala namak)
- ¾ cup water or plant-based milk
- Dash of paprika
Additional items for Sourdough Tartine
- Red onion
- Avocado
- Everything but the Bagel seasoning
- Sourdough bread
Directions for the Chickpea Scramble
- If using canned chickpeas, drain and rinse them. If using dried chickpeas, ensure they are cooked and ready for use.
- In a blender or food processor, combine the cooked chickpeas, flaxseed, nutritional yeast, turmeric powder, garlic powder, black pepper, sea salt, Himalayan black salt, and water or plant-based milk.
- Blend until achieving a smooth, batter-like consistency.
- Pour the mixture into a bowl and let it sit for 5 minutes to allow the flavors to meld.
- Heat 1-2 tablespoons of olive oil in a pan over medium heat.
- Once the pan is thoroughly heated, pour the chickpea mixture into the pan.
- With a spatula, frequently scrape the bottom of the pan to ensure the scramble does not stick.
- Cook for 5-8 minutes, stirring the mixture often to create a “scrambled” appearance.
To assemble the Sourdough Tartine
- Toast your favorite bread and lightly add a drizzle of extra virgin olive oil.
- Top with the prepared chickpea scramble.
- Add slices of 1/4 of an avocado.
- Sprinkle with Everything but the Bagel seasoning and finely chopped red onion.
Enjoy this delightful and nutritious Chickpea Scramble as a unique and flavorful alternative to your morning routine!
