It’s time for chickpeas to make it onto the breakfast menu! This filling scramble hits all the right notes when you’re craving something substantial and healthy to start your day. Chickpeas pack a protein punch, and sautéing them with kale, red onion and garlic makes for a wholesome, savory morning meal. Not a big kale fan? Not a problem. Other dark leafies such as Swiss chard or spinach both work just as well. And you’re clever like that. Get scrambling!
Savory Chickpea Breakfast Scramble
- 2 15.5 oz. cans chickpeas drained and rinsed
- 1 Tbsp. tahini
- ¼ cup water
- 1 Tbsp. rice vinegar
- 2 Tbsp. extra virgin olive oil plus more for serving
- ½ medium red onion thinly sliced
- 2 cloves garlic minced
- 4 cups chopped kale stems removed
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. onion powder
- 1/8 tsp. ground turmeric
Optional: Sourdough toast and vegan butter
In large bowl, mash chickpeas with fork or potato masher, leaving some whole. Set aside.
In small bowl, whisk together tahini, water and rice vinegar. Set aside.
In large skillet, heat olive oil over medium heat. Add red onion and garlic; cook 3 minutes, stirring frequently. Add kale and sauté 3 minutes, or until kale is wilted and onions are translucent.
Add chickpeas, salt, black pepper, onion powder, turmeric and tahini mixture, stirring well to combine. Sauté until heated through, 3-4 minutes. Season to taste with additional salt and pepper, if needed. Drizzle with olive oil, if desired. Serve immediately, alongside sourdough toast.