Vegan Chickpea Flour “Scrambled Eggs” (No Soy!)

Vegans, brace yourself. I have a confession to make: I don’t like tofu. Not only have I read some not so friendly things about westernized soy, but the taste of it makes me want to puke. Anyway, I don’t want to bad mouth soy for those of you who do enjoy it, but as a vegan, most people think that it should be a staple part of my diet. Soy isn’t the only protein substitute out there. One of my all time favourite substitutes are beans, especially chickpeas!

Actually, I have a few chickpea recipes which you can find here:

Chickpea Zucchini Pancakes

Chickpea Baked Falafels 

Spiced Chickpea and Broccoli Bowl

Chickpea Pizza Crust

Chickpea Chana Masala Indian Dinner

Quinoa Chickpea Bowl

As I’ve been learning and experimenting the versatility of chickpeas, especially chickpea (garbanzo) flour, this morning I thought of trying to make a “socca” veggie omelette. Well in the midst of flipping over the chickpea omelette, it busted and left me with smaller bites that resembled scrambled eggs. The same cooking process you’d make for regular scrambled eggs. With the inclusion of a few veggies, this dish is a nutritious alternative to traditional scrambled eggs for vegans or those of you with allergies to eggs.

Serve with a side of healthy greens (or maybe some sweet potato hash?) and you got yourself a pow wow soy free, vegan, wheat/gluten free breakfast dish!


What you’ll need:

1-2 tbsp of organic virgin coconut oil (for frying)

1/2 cup of chickpea flour (Cuisine Soleil brand is the best!)

1/2 cup of filtered water

1/2 tsp of black pepper

1/4 tsp of paprika

1/4 tsp of organic dried oregano

1/4 tsp of organic dried parsley or fresh parsley

1/2 tsp of onion powder

3 cloves of garlic, crushed

Broccoli florets (about one cup)

Chopped Kale (about one cup or so)

1/4 cup of cilantro

1/2 cup of organic pure crushed tomato sauce (like Eden Organic Crushed Tomato)

Fresh baby spinach (served raw)

Optional: bell peppers (chopped), 1/2 cup of chickpeas, cumin powder, cayenne pepper

Heat coconut oil in a large pan or skillet on medium heat. Add crushed garlic cloves and cook until lightly browned and fragrant.

In a bowl, combine chickpea flour, filtered water and spices and mix thoroughly. Make sure there are no clumps in the batter. Pour into pan and let sit for 3-5 minutes until the perimeter starts to bubble. Flip over and let the other side cook for a bit. Sprinkle in the kale, broccoli florets and tomato sauce.

Using a spatula, break the mix into smaller bite size pieces. Heat for a few more minutes until well cooked and there’s no runny batter in sight. Remove from heat, top with cilantro and serve with fresh baby spinach! Or veggies of choice! 

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