Chickpea Egg Recipe Vegan: Easy Plant-Based Breakfast Ideas

Looking for a delicious and protein-packed egg alternative that perfectly fits a vegan lifestyle? This chickpea egg recipe is your new kitchen hero.

Whether you’re vegan, allergic to eggs, or just experimenting with plant-based cooking, this recipe offers a fantastic way to enjoy the texture and flavor reminiscent of eggs without any animal products.

Chickpeas, also known as garbanzo beans, are incredibly versatile and nutrient-dense, making them ideal for a variety of dishes — especially as a base for vegan “eggs.”

In this recipe, we’ll combine chickpea flour with simple pantry staples and a few spices to create a fluffy, savory dish that can be used for scrambles, omelets, or even baking. It’s quick to whip up, budget-friendly, and utterly satisfying.

Plus, it’s a perfect way to sneak in extra fiber and plant protein into your meals. Get ready to transform your breakfast or brunch with this easy, wholesome, and flavorful chickpea egg recipe!

Why You’ll Love This Recipe

This chickpea egg recipe is a game-changer for anyone embracing plant-based eating or looking to reduce their egg consumption. Unlike many vegan egg substitutes, it uses readily available ingredients without any weird additives or preservatives.

The texture is delightfully close to traditional eggs, offering that fluffy, slightly firm bite that you crave in scrambles or omelets.

Moreover, chickpea flour is naturally gluten-free and packed with protein and fiber, making this recipe not only tasty but also nourishing. It’s highly customizable, so you can tweak the spices and add-ins to suit your preferences.

Whether you’re making a quick weekday breakfast or impressing guests with a vegan brunch, this chickpea egg recipe will satisfy and delight every palate.

Ingredients

• 1 cup chickpea flour (besan)
• 1 cup water
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1/2 teaspoon baking powder (for fluffiness)
• 1/4 teaspoon turmeric powder (for color and subtle flavor)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kala namak (black salt) (optional, for eggy sulfur flavor)
• Salt and pepper to taste
• 2 tablespoons olive oil or vegan butter (for cooking)
• Fresh herbs (optional) like parsley, chives, or cilantro

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet or frying pan
• Spatula
• Measuring cups and spoons
• Optional: blender or immersion blender (for smoother batter)

Instructions

1. Prepare the batter: In a mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, turmeric, garlic powder, onion powder, salt, and pepper. Whisk together until well combined.
2. Add water gradually: Slowly pour in the water while whisking continuously to avoid lumps. The batter should be smooth and slightly thick, similar to pancake batter.
3. Adjust seasoning: Taste your batter (before cooking) and adjust salt, pepper, or kala namak if using, to enhance the egg-like flavor.
4. Heat the skillet: Place your non-stick skillet over medium heat and add 1 tablespoon of olive oil or vegan butter. Allow it to warm up.
5. Cook the chickpea eggs: Pour a ladleful of batter into the skillet, spreading it out gently if making an omelet or letting it remain as is for a scramble.
6. For scramble: Let the batter set for 1-2 minutes, then use a spatula to gently scramble and fold it like scrambled eggs. Cook until firm but still moist, about 3-4 minutes.
7. For omelet: Cook the batter on medium-low heat until the edges look set and bubbles appear on top, about 3-4 minutes. Flip carefully and cook the other side for 2-3 minutes until golden.
8. Serve hot: Garnish with fresh herbs if desired and serve immediately.

Tips & Variations

Tip: Using kala namak (black salt) is a secret to adding that unmistakable eggy flavor thanks to its sulfur content. If you can’t find it, regular salt still works perfectly well.

Variation: Add diced vegetables like bell peppers, spinach, or mushrooms to the batter for a nutrient boost and added texture.

Variation: For a fluffier texture, blend the batter for 30 seconds to incorporate air before cooking.

Make it savory or sweet: This recipe can be adapted as a base for both savory scrambles and sweet pancakes by adjusting spices and mix-ins.

Nutrition Facts

Serving Suggestions

This chickpea egg recipe is incredibly versatile. Enjoy it as a hearty breakfast with toast and avocado or pair it with sautéed greens and tomatoes for a light lunch.

It also makes a great filling for breakfast burritos, wraps, or sandwiches. For a brunch spread, serve it alongside roasted potatoes and fresh fruit.

You can even crumble it over salads or use it as a base for vegan egg salad by mixing in vegan mayo and fresh herbs.

To explore more creative recipes, try our Thelma Sanders Squash Recipe for a comforting vegetable side or the Pickled Cherry Pepper Recipe to add a tangy kick to your meals.

Conclusion

Embracing a vegan lifestyle doesn’t mean you have to miss out on the comfort and satisfaction of egg-based dishes. This chickpea egg recipe is a beautifully simple, wholesome, and flavorful alternative that delivers on taste and nutrition.

With just a few pantry staples, you can create a protein-packed dish that’s perfect for breakfast, brunch, or even dinner.

Whether you prepare it as a scramble, an omelet, or incorporate it into other recipes, this vegan chickpea egg is sure to impress both vegans and non-vegans alike. It’s a versatile kitchen staple that celebrates the humble chickpea in an exciting new way.

For more hearty and wholesome recipes, don’t miss out on our Bariatric Meatloaf Recipe or the decadent Peanut Butter Gelato Recipe. Happy cooking and enjoy your plant-powered egg experience!

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