Tag Archives: chickpea

Vegan Chickpea Scramble Recipe

This delicious vegan chickpea scramble recipe is a great protein rich breakfast. You can have it as a healthy replacement to a tofu scramble. It is perfect for A Sunday morning breakfast.

I created this vegan chickpea scramble recipe as I wanted an alternative to tofu scramble. This chickpea scramble is delicious and without the oestrogenic effects of soya. It even looks like scrambled eggs! It is tasty on toast or served with vegan sausages and mushrooms.

Vegan Chickpea Scramble Vegan Chickpea Scramble Vegan Chickpea Scramble Vegan Chickpea Scramble


1tbsp coconut oil

1 can chickpeas

1/2 red onion

1 clove garlic

1tbsp dried parsley

1/2 tsp cumin

1/4 tsp turmeric

1/4 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp sea salt

1 small leaf kale


Firstly melt the coconut oil in a medium sized pan on a low heat. Next add the chopped onion and sizzle in the pan for a few minutes. Now add the chopped garlic, parsley, cumin, turmeric, black pepper and salt. Mix it well.

Next drain and rinse the chickpeas and pour them into a bowl. Roughly mash up the chickpeas with a fork.

Now add the mashed up chickpeas in the pan. Tear the leaf of kale into small pieces and add into the pan. Stir it all together. Cook on a low heat for about 10 minutes.

While the chickpeas are cooking, put 2 slices of bread into the toaster and toast.

Finally put the toast onto a plate and pour the chickpea scramble evenly onto the toast. Serve immediately while warm. Enjoy!

Vegan Chana Halva

Halva is deliciously sweet and easy to make! The dessert is popular in the Middle East. This version is made from chana which are chickpeas. It is vegan as I have replaced the butter with coconut oil and the dairy milk with almond milk. My family found it very tasty!

I am fond of Middle Eastern dishes especially hummus, dhal and falafel. Perhaps I had a past-life in Egypt!


Makes 9 pieces


150g               Chickpeas

3tbsp              Coconut Oil

150ml             Almond Milk

½ tsp              Ground Cardamom

6 tbsp             Agave Nectar

50g                 Cashew Nuts

50g                 Almonds


Soak the chickpeas in cold water overnight.

Drain the chickpeas and blend them while still wet to form a paste.

Melt the coconut oil in a non-stick pan. Add the chickpea paste and cook for 5 minutes, stirring regularly.

Now pour in the almond milk. Bring to the boil and then simmer on a low heat for 10 minutes, stirring regularly. Add in the agave nectar, ground cardamom and roughly chopped cashew nuts and almonds. Simmer for another 5 minutes, stirring regularly until you have a sticky dough.

Pour the dough into a square baking tray and leave to cool for 30 minutes.

Put in the freezer overnight.

Next morning take the halva out of the freezer to defrost for 1 hour. Cut the halva into rectangles and enjoy!

Store in the fridge.