Chickpea Scramble


I've seen some people making chickpea scramble on Instagram for a while now but I never really considered making it until now because I just couldn't really imagine how it could rival tofu scramble in terms of taste and texture. But a couple weeks ago I found myself without tofu in the house and having some intense cravings for a scramble, so I decided to give it a try. Oh how I wish I would have tried this out sooner because it is KILLER! 

This scramble is a great alternative to those of you who may have some allergies to soy, and it's super cheap and simple to make. You can use my spice blend for this recipe, or you can use a pre made spice blend such as the Savory Eggs Blend from Just Spices (use my code meatless10 for 10% off). I've done both and I love how it turns out! You can replace the chives, smoked paprika, onion and garlic powder with 1-2 tsp of the savory eggs blend! But don't forget the turmeric and nutritional yeast!


  • 1 can chickpeas
  • 1/2 tsp turmeric 
  • 1/2 tsp chives
  • 1/4 tsp smoked paprika
  • 1 tsp garlic powder 
  • 1/2 tsp onion powder
  • 1-2 tbs nutritional yeast
  • salt and pepper to taste
  • half a tomato (about half a cup)


  1. Drain and rinse chickpeas and transfer to a medium bowl. Using a back of a fork or potato masher, crush chickpeas until about 75% mashed. I like to have a few chunks of chickpeas leftover for texture, but the overall consistency should be that of a very thick hummus.

  2. Add turmeric, chives, smoked paprika, garlic powder, onion powder, salt/pepper and tomato and mix well. Add diced tomatoes and transfer to a medium sized skillet with 1-2tsp of oil. 

  3. Cook for about 5 minutes until warmed throughout and the tomatoes are soft. I like to add a little bit of water (this time I added about half a cup) to help loosen up the mixture as it cooks. The chickpeas will absorb some of the water and the rest will evaporate away leaving with a really smooth, spreadable consistency. 


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