Oh-my-goodness…! This just might be my new favorite breakfast, and that’s saying something (sorry avocado toast!). This savory Chili Garlic Chickpea Scramble is an easy soy-free vegan breakfast with big flavor that everyone is sure to enjoy!
Breakfast Anytime
There is just something about breakfast foods… there really is nothing better! This Chili Garlic Chickpea Scramble can be enjoyed morning, noon, and night.
This easy fuss free meal is perfect for a busy morning because it can ready in no time at all. If you have 15 minutes, you have time for a tasty homemade vegan breakfast.
But don’t stop at breakfast, thanks to the spicy chili garlic sauce and protein-rich chickpeas, it also satisfies any time of day. If you are tired and need a quick dinner in a snap, this can be your go-to.
Spice is Always Nice
We absolutely love anything spicy so we often add hot sauce to any and everything. But with this Chili Garlic Chickpea Scramble, the heat is included!
The combination of chili pepper and garlic is a match made in heaven. It’s robust, tangy, and perfectly hot.
If you love sriracha sauce, we highly recommend keeping a bottle of the Huy Fong Chili Garlic Sauce right next to your Sriracha. Chances are, you will find yourself reaching for it often!
Mix It Up
One great thing about this easy scramble is that it can be adjusted according to what you have available. Here are some other ideas if you don’t have all of the ingredients:
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No Broccoli?
- Try either fresh or frozen sautéed spinach.
- Replace with frozen peas, beans, or bell peppers.
- Fresh snow or snap peas also taste delicious.
- Mushrooms are another terrific option especially if you add a little dairy free parmesan or mozzarella.
- Or any other vegetable that you have available!
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Don’t have Chili Garlic Sauce?
- Substitute good ol’ Sriracha
- Or use any other hot sauce of your choosing.
Frequently Asked Questions:
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Can this be made without the spice?
- Absolutely. Instead of using the chili garlic hot sauce, add your favorite dry herbs or spices to the scramble. Here are some ideas:
- Italian– basil, oregano, and garlic powder
- Cajun – garlic powder, onion powder, cayenne, and paprika
- Indian – cinnamon, cardamom, cumin, nutmeg, and black pepper
- Absolutely. Instead of using the chili garlic hot sauce, add your favorite dry herbs or spices to the scramble. Here are some ideas:
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Can dried chickpeas be used instead of canned?
- Yes. It will take a little longer but they absolutely work. Just cook them like you would traditionally and then continue with the recipe. Additionally, if you have an Instant Pot, that can save some time when starting with dry beans.
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Do I have to use the Himalayan Black Salt (Kala Namak)?
- Nope. It is definitely optional and can be replaced with any other salt variety for this scramble. However, it does add a slight egg-like flavor and fragrance to this recipe. It also provides iron and other minerals and can be added to countless other vegan recipes where you would traditionally use eggs.
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Does it keep well?
- Very! Unlike traditional eggs or even vegan eggs made with chickpea flour, this scramble reheats remarkably well. You can even make an extra-large batch on the weekend for easy pre-made breakfasts during the week.
A Filling Meal Ready in Minutes!
We really can’t say enough about this simple Chili Garlic Chickpea Scramble. It’s easy, satisfying, and incredibly nutritious. If you have a can of chickpeas handy, scramble up a batch today! Happy mashing!
Chili Garlic Chickpea Scramble
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sauté
- Cuisine: American
- Diet: Vegan
Description
A quick and easy vegan scramble that comes together in less than 15 minutes. Nutritious chickpeas mashed and mixed with broccoli florets and then covered in a spicy chili garlic sauce. Incredibly simple yet so satisfying!
Ingredients
1 Medium Onion (Diced)
1 Cup Frozen (or fresh) Broccoli Florets
1 15 oz. Can Chickpeas (Drained and Rinsed)
2 Tbsp Chili Garlic Sauce (plus extra for garnish, if desired)
¼ tsp Black Pepper
¼ tsp Black Salt (Optional)
Cilantro (Chopped for Garnish)
Green Onion (Sliced for Garnish)
Instructions
- Prepare the produce as directed above.
- Using a fork, mash the chickpeas until they are mostly all smashed (Some may still be whole for added texture).
- In a frying pan with a little oil, sauté the onion over medium heat until fragrant. Approx. 2 minutes.
- Add the broccoli and allow to cook for 2 more minutes, stirring frequently.
- Next, add the mashed chickpeas, chili garlic sauce, pepper and salt.
- Stir frequently. And cook until heated through and slightly browned. (If the pan seems dry you can add water 1 tbsp at a time or more chili garlic sauce.)
- Serve immediately while warm alongside toast, if desired.
Keywords: Chili Garlic Chickpea Scramble
Here are some more plant-based breakfast ideas to explore!
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Vegan Chocolate Chia Banana Pancakes
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Savory Steel Cut Mexican Oats
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Summer’s End Vegan Frittata
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Tomato & Broccolette Tofu Scramble
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Berry Mango Smoothie
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Chickpea Omelet
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Love this. I did spinach in mine and harissa chili paste with a dash of garlic powder and sriracha. Only thing is I wouldn’t say three servings because I couldn’t stop eating it.
★★★★★
Awesome! Thanks so much, Susan! Great idea on the harissa! Yummmm… We also agree that it goes down easily. We tend to serve ours with toast so we usually get three servings. However, it is so healthy and light, one can easily eat more. If you eat it alone, it definitely isn’t three servings. Thanks again, so glad you liked it!