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.

Ingredients

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

Instructions

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!