Chickpea scrambled "eggs" a protein rich breakfast option. Top 8 allergen free and vegan substitute to scrambled eggs that are fluffy and full of eggy flavour.
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- Why We Like This Recipe
- Ingredients
- Substitutions
- Low Food Waste Tip
- Adaptations On Scrambled Chickpea Eggs
- Adding A Vegetable Flavour
- What To Serve With Chickpea Scrambled "Eggs"
- Storage and Reheating Scrambled Chickpea Eggs
- Other Recipes You May Enjoy
- đź“– Recipe
- Have You Made Our Chickpea Scrambled Not "Eggs"? Please Leave a Comment Below.
- Rate our Recipe.Â
- We Love To Hear From You!
- Food Safety
- Allergy Resources
- đź’¬ Comments
Why We Like This Recipe
I thought scrambled eggs were a thing of our past once our family had an egg allergy. Never really a massive fan of eggs I did miss this one egg dish. It was nice to have a warm plate of scrambled eggs on toast for a weekend brunch or breakfast. I love a good dose of protein in the morning and was looking for a nutritious replacement when I heard from a friend you could make chickpeas into scrambled egg. Wait! What?! Yes, they mash up nicely to the texture of a perfect scrambled egg depending on how much water you add as they cook up. I like mine nice and fluffy so I add a fair amount of water but if you prefer yours firmer add less.
Ingredients
The key to this dish and any egg replacement dish is black salt or Kala Namak. This kind of salt is a Hilmalayan salt with a sulfur aftertaste, which is what gives an egg substitute dish like this one it's eggy taste. I always start with just a bit and add it in bit by bit tasting as I go because a little can go a long way with Kala Namak.
Really well soaked and boiled chickpeas that came from dried chickpeas or canned chickpeas work the best in this recipe. If they are just soaked and not cooked they won't give the right mash they will end up less fluffy than intended. There is no need to be pre-cook canned chickpeas as they were heated in the canning process.
Substitutions
Garbonzo flour (chickpea flour) add to water and used to form a paste and then use to make an egg base. It is more difficult to get the fully texture that you'd get using full chickpeas.
Medium/firm tofu use in place of the chickpeas if you do not have a soy allergy or restriction on eating soy products
If Kala namak, black salt, isn't available near you can use nutritional yeast with sea salt. Be very careful to check with your medical team that nutritional yeast is suitable for your allergies and diet. It can be very difficult to find nutritional yeast that isn't cross contaminated and to be sure it is made from gluten free yeast.
Low Food Waste Tip
If using canned chickpeas save the water from the can. This is aquafaba and can be used in place of eggs and egg whites in many recipes. It can be used in making macrons, meringues or chiffon recipes.
Save the water that the pre-soaked once dried chickpeas were cooked in. The soaking water can be tossed. The cooking water, once strained of chickpeas can be returned to the boiling pot and reduced to be aquafaba .
Adaptations On Scrambled Chickpea Eggs
Add a bit of spices and herbs to make these chickpea "eggs" have enough variety to eat each day.
- Curry Powder: add to the pan when it is hot. Then add other ingredients in to heat up the spice and release its full flavour.
- Thyme: plucked from the stems and added during cooking with the water fresh thyme has the most flavour.
- Rosemary: added with the chickpeas during the cooking the leaves
- Paprika: Either smoked, a sweet Spanish or high quality Hungarian paprika can give a wonderful deep flavour. Paprika is a spice that has bee working with real eggs for decades in recipes like deviled eggs.
- Dill: adding either fresh sprigs of dill or dried will give a lovely flavour to the egg substitute. This combo works really well as a sandwich filling with a dollop of vegan and allergen free mayo, and couple leaves of butter lettuce.
Adding A Vegetable Flavour
These veggies and vegan cheeses as ingredients that can be sauteed. Added to the hot cooked chickpeas or cooked with the chickpeas in the same pan, whichever is easiest.
- Bell Peppers
- Caramelised onions
- Tomatoes
- Jalapenoes
- Vegan Cheese (add the vegan cheese to a separate pan to melt it. Then add the melted vegan cheese to the cooked scrambled chickpeas. If added to the chickpeas vegan won't melt well. This is also the method we use for a grilled cheese sandwich)
What To Serve With Chickpea Scrambled "Eggs"
This vegan replacement for scrambled eggs is the best for a breakfast or a quick lunch. We often have one night a month where the kids ask for Breakfast for Dinner as a treat. We cook these vegan eggs up with a stack of pancakes.
Simple Breakfast
The Chickpea scramble on gluten free and "safe for us" toast with a sliced orange or berries is one of my favourite quick warm meals.
Full English Breakfast
These faux scrambled eggs are an excellent integral part of a full breakfast. Served alongside gluten free vegan toast, a roasted tomato, vegan sausage links, safe vegan baked beans, and perfect sauteed mushrooms.
Pancakes and vegan scrambled "eggs"
Whip up a batch of gluten free and allergen free pancakes, which also can be vegan with vegan sugar. Then serve with a steaming pile of eggy flavoured chickpea mash that is as light and fluffy as a cloud. For a wonderful weekend brunch with friends, serve with an orange juice and fizzy water alcohol free version of a mimosa.
Mushrooms and Chickpea "Eggs"
Served with vegan bacon or real bacon, pork or turkey, depending on your dietary restrictions. Pairing the vegan substitute for scrambled eggs with a side salad makes a tasty lunch.
Storage and Reheating Scrambled Chickpea Eggs
Storage
Fridge
In a sealed container these vegan scrambled eggs will keep for up to 48 hours.
Freezer
The chickpea eggs are sadly not suitable for freezing.
Reheating
Oven
In an oven safe casserole dish that fits the amount of chickpea eggs being heated. Add a couple of tablespoons of water to the chickpeas. Cover the the dish with foil and cook for 5-10 mins at 350 F, or until warmed through.
Stove Top
On medium heat, in a pan mix the leftover chickpea "eggs" with a couple of tablespoons of water. Cook and stir the mix until warmed through and water has been reduced to the desired consistency.
Microwave
This dish is not recommended for reheating in the microwave as it can go rubbery in texture.
We hope you enjoy our take on vegan scrambled eggs. If you try the chickpea scrambled "eggs". Please leave a comment below, we'd love to hear from you.
đź“– Recipe
Equipment
- Medium Pan
- Cooking Utensils
- Medium Bowl
Ingredients
- 18 Ounce Chickpeas, can drained and rinsed, low salt
- 2 Tablespoons Neutral Oil divided in half (see notes)
- ÂĽ Cup White Onion minced
- ½ teaspoon Chili Powder dried
- ÂĽ teaspoon Turmeric dried
- ÂĽ teaspoon Black Salt aka Kala Namak aka Kala Namak, plus more to taste (see notes)
- ÂĽ to â…“ Cup Water to get the fluffy scrambled texture
- Ground Pepper to taste
Instructions
- Add 1 tablespoon of neutral oil to a medium pan over medium heat.2 Tablespoons Neutral Oil
- To the pan add the chickpeas to the and use a fork to mash them as they get warmer.18 Ounce Chickpeas, can
- Once all the chickpeas mashed and warmed, remove chickpeas from the pan into a medium clean bowl and set aside.Â
- Return the pan back to the stove. Use the last 1 tablespoon of neutral oil in the medium pan with it on medium heat and heat.2 Tablespoons Neutral Oil
- To the heated oil add the onions and cook until translucent. About 2-3 minsÂÂĽ Cup White Onion
- Add chili powder and turmeric stirring often and cook 1 min.½ teaspoon Chili Powder, ÂĽ teaspoon Turmeric
- Add the chickpeas back to the pan. Mixing them well with the cooked onions and spices.
- Sprinkle in a tablespoon of the water and mixing well. Do this to start making the mix fluffier.ÂĽ to â…“ Cup Water
- Add 1 table spoon of water at a time until you reach the fluffiness you prefer.Add water in small bursts whilst stirring and cooking to warm the chickpeas through. The water will cook off a bit but you don't want to add too much water at once or they will be mushy rather than fluffy. Keep adding water and heating until you get your desired egg fluffiness.ÂÂĽ to â…“ Cup Water
- Sprinkle in half (⅛ tsp) of the Black Salt also known as Kala Namak salt. Mix well.¼ teaspoon Black Salt aka Kala Namak
- Taste the chickpea "eggs" to see if they are eggy tasting enough. If so, and they need more salt switch to plain seas salt for the last â…› teaspoon of salt. If the chickpeas are not eggy tasting enough, add the rest (â…› tsp) of the Black Salt/Kala Namak and stir well.ÂÂĽ teaspoon Black Salt aka Kala Namak
- Add ground pepper to taste.Ground Pepper
- Serve warm on gluten free toast or with tomatoes.
Notes
- Chickpeas can have an allergic cross reactivity for some with peanut allergies. Check with your doctor and medical team to make sure chickpeas are safe for you.
- Â Avocado oil, pure olive oil (not EVOO), or another safe neutral oil will all work well in this recipe depending on what is safe for you.
- Black salt is used for the eggy taste. It has a sulphury taste and smell to it. A little goes a long way.
- Black Salt is also called Kala Namak.
- Use plain sea salt if you don't want an eggy taste or cannot find it easily.
- Save the chickpea water from the can aka Aquafaba for other recipes like our Lemon Meringue Pie or Vegan Meringues
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Chickpea Scrambled Not "Eggs"? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home PageÂ
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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