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    You are here: Home / Breakfast / Savory Spinach & Mushroom Chickpea Scramble

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: October 6, 2017

    Savory Spinach & Mushroom Chickpea Scramble

    Jump to Recipe Print Recipe

    This savory vegan chickpea scramble is made from a chickpea flour batter that's scrambled up with garlicky sautéed spinach and mushrooms.

    Plate of Chickpea Scramble with Toast, Skillet, and Coffee Cup in the Background

    Alissa's note: This post was originally published in November of 2014. Hence all the talk about snow! I just updated the photos and made a few tweaks to the recipe. It's not actually snow season yet, but this post does have me really excited for it. :)

    I know some of you guys are going to scoff at this (mom), but I'm really excited about how cold it's getting outside. This morning I saw a bunch of snow-covered cars in my neighborhood. There was no actual snow on the ground in my neighborhood, but about a mile down the road they'd gotten a nice coating. We'll get ours soon enough. I'm sure of it.

    Since we're talking about winter (assuming you haven't clicked away in disgust), let's talk about winter food. When it starts to get cold out is when I start to really crave hot and hearty breakfasts.

    Savory Spinach & Mushroom Chickpea in a Skillet with Wooden Spoon

    I love savory vegan breakfasts and have been meaning to do some more playing around with chickpea flour for a while now.

    My husband is the expert egg cooker in our house, and mushrooms and spinach are among his favorite scrambled egg stir-ins, so I figured I'd try them out here.

    Overhead View of a Plate of Spinach & Mushroom Chickpea Scramble

    Every time I make something with chickpea flour, I tell myself I don't make nearly enough things with chickpea flour. There's something incredibly satisfying about biting into just about anything made with this stuff. It's also insanely filling. I'm vowing to put it to more good use over the course of the colder months — it seems like a very wintry food to me. Did I mention that it's filling? I think I was pretty much set until, like, dinnertime on the day I made these.

    Close Up of Spinach & Mushroom Chickpea on a Plate with Fork

    The other thing I love about this chickpea scramble is that you can do pretty much whatever you want with it, kind of like scrambled eggs. If you'd be inclined to eat your scrambled eggs plain, do that with your chickpea scramble. If you like them on toast, that works too. My favorite way to eat this though, is in a burrito. (Which I would have included in the pictures, if not for the fact that burritos are the hardest thing on the planet to take a nice picture of.) Whichever way you choose to eat these, a little hot sauce rounds off the savory in these with some spice.

    Plate of Chickpea Scramble with Toast, Skillet, and Coffee Cup in the Background
    4.56 from 9 votes
    Print

    Savory Spinach & Mushroom Chickpea Scramble

    This savory vegan chickpea scramble is made from a chickpea flour batter that's scrambled up with garlicky sautéed spinach and mushrooms.

    Course Breakfast
    Cuisine American
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 2
    Calories 446 kcal
    Author Alissa

    Ingredients

    • ½ cup chickpea flour
    • 2 tablespoons nutritional yeast flakes
    • ¼ teaspoons ground turmeric
    • ¼ teaspoon paprika
    • ¼ teaspoon kala namak (for eggy flavor), or table salt
    • ¼ teaspoon black pepper
    • ¾ cup water
    • 1 tablespoon soy sauce
    • 3 tablespoons olive oil, divided
    • 8 ounces cremini or white button mushrooms, cleaned, stemmed and thinly sliced
    • 2 cups baby spinach, loosely packed
    • 2 garlic cloves, minced

    Instructions

    1. Stir together chickpea flour, nutritional yeast, turmeric, paprika, salt and pepper in a small bowl. Add water and soy sauce, and whisk everything together until blended completely. Set aside.

    2. Place 1 tablespoon of olive oil into a medium skillet and place over medium heat. Add the mushrooms in a relatively even layer. Allow to cook 4-5 minutes. Gently flip and cook another 4-5 minutes, until lightly browned. Add the spinach and garlic, and sauté another 1-2 minutes, until the spinach is wilted and the garlic is very fragrant. Remove the spinach and mushrooms from the skillet and transfer to a plate.

    3. Coat the inside of the skillet with the remaining 2 tablespoons of oil. Pour the chickpea flour batter into skillet and allow it to cook about 2 minutes, until it begins to firm up around the edges. Use a spatula to break the chickpea mixture into chunks. Cook until chunks are about the firmness of scrambled eggs and lightly browned in spots, about 5 minutes. Return the spinach and mushrooms to the skillet. Flip a few times to blend.

    4. Serve with toast, tortillas, hot sauce and/or ketchup.

    Recipe Notes

    Use a good nonstick or well seasoned cast iron skillet, as the chickpea batter has a tendency to stick.

    Nutrition Facts
    Savory Spinach & Mushroom Chickpea Scramble
    Amount Per Serving
    Calories 446 Calories from Fat 220
    % Daily Value*
    Fat 24.4g38%
    Saturated Fat 3.4g17%
    Sodium 794mg33%
    Potassium 1400mg40%
    Carbohydrates 42.8g14%
    Fiber 12.9g52%
    Sugar 7.6g8%
    Protein 18.7g37%
    Calcium 90mg9%
    Iron 6.8mg38%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Jackfruit Tinga Tostadas
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. dawn bandor says

      November 14, 2014 at 10:33 pm

      I cannot wait to try this recipe! My family (2 vegans, 2 omnivores) loves pressed, cubed fried tofu, but I haven't been able to sell them on tofu scramble.

      Reply
      • Alissa Saenz says

        November 16, 2014 at 9:20 pm

        I think this is definitely a good dish for anyone apprehensive about tofu. I hope you and your family enjoy it! :)

        Reply
    2. Tracey @ A Taste of Trace says

      November 23, 2014 at 3:32 pm

      5 stars
      I made this yesterday for breakfast and it was SO good! I served it with a bunch of sauteed veggies (zucchini, peppers, onions, mushrooms & tomatoes) and toast and I couldn't stop eating it! I love the flavour of the scramble and I'll definitely be making it again :)

      Reply
      • Alissa Saenz says

        November 23, 2014 at 10:29 pm

        Thanks Tracey! The chickpea mixture really does have a great flavor. Sauteed veggies and toast sound like the perfect additions to this dish. I'm so glad you liked it - thanks for letting me know! :)

        Reply
    3. christine says

      November 24, 2014 at 1:59 pm

      4 stars
      I regularly use chickpea, or gram flour, in my cooking - it has such a rich, savoury flavour, and this breakfast looks lovely:)

      Reply
      • Alissa Saenz says

        November 26, 2014 at 8:55 pm

        Thanks Christine! I totally agree - I need to make a point of using more chickpea flour, because every time I do I absolutely love the flavor! :)

        Reply
    4. Heather Burns says

      May 26, 2015 at 9:11 pm

      This recipe gave me the idea to replace the scrambled egg in my veggie fried rice with the scrambled chickpea batter. I loved it! Husband and toddler liked it too. A keeper. Can't wait to try the chickpea flour in your other recipes.

      Reply
      • Alissa Saenz says

        May 28, 2015 at 10:25 pm

        That sounds awesome! I've tried scrambling tofu in my fried rice, but never thought to try chickpea flour. It's definitely on my list now. :)

        Reply
    5. Karen says

      July 26, 2015 at 5:02 am

      I just made this, it was so tasty! Thanks for the recipe. This is definitely going to become one of my breakfast staples..

      Reply
      • Alissa Saenz says

        July 26, 2015 at 10:35 pm

        Awesome! So glad you liked it. Thanks Karen! :)

        Reply
    6. K. says

      September 02, 2015 at 8:58 am

      What a brilliant recipe! I tried this for breakfast this morning and it was super tasty. Definitely will be part of my regular breakfast rotation !

      Reply
      • Alissa Saenz says

        September 02, 2015 at 11:40 pm

        Yay! Glad to hear it! Thanks so much! :)

        Reply
      • April MacKinnon says

        December 19, 2020 at 12:00 pm

        5 stars
        For anyone having issues....it takes FAR LONGER than 5 min to cook the chickpea after that initial 2 min. You need plenty of time to "dry out" the dough to get to an eggy consistency. ONCE you get to that stage, it is fantastic. But I would say...that 5 should be 15+.

        Reply
    7. Lauren Gaskill | Making Life Sweet says

      October 09, 2015 at 11:18 am

      Oh wow! I never even thought about making a scramble out of chickpea flour. THIS, m'dear, looks amazing!

      Reply
      • Alissa Saenz says

        October 12, 2015 at 11:06 am

        Thanks Lauren!!

        Reply
    8. Victoria says

      March 15, 2016 at 2:52 am

      I have made this Chickpea scramble several times now. I have finally found a filling, tasty breakfast entree, to replace my oatmeal at least a couple times a week!I I will be making this in the morning.

      Reply
      • Alissa Saenz says

        March 20, 2016 at 8:34 pm

        Awesome! Glad to hear you're enjoying it!

        Reply
    9. Charlene says

      March 17, 2016 at 10:59 pm

      Can sprouted chickpea flour be substituted for regular chickpea flour in this recipe? Thanks for the advice!

      Reply
      • Alissa Saenz says

        March 20, 2016 at 8:37 pm

        I think so. As far as I know they're generally interchangeable, but can't say with 100% certainty.

        Reply
    10. monica says

      January 03, 2017 at 9:59 am

      This is the best vegan scramble I've had yet. I've been looking for a savory breakfast recipe to replace scrambled eggs and now I've found it. Amazing!

      Reply
      • Alissa Saenz says

        January 05, 2017 at 8:57 am

        Glad you liked it! Thanks Monica!

        Reply
    11. Jan says

      October 06, 2017 at 11:33 pm

      I made the recipe exactly but have to admit I didn't care for the taste, I'm disappointed. The texture was like what it really is, bean flour mixed with water. I made it into chunks like the directions though and that was fine, I just didn't like the way it tasted. I ate some on a tortilla with lots and lots of salsa on it & had to toss the rest. Too bad, I was expecting to like it. Thanks for the inventive recipe, glad others enjoyed it.

      Reply
    12. Ruth Barwick says

      October 19, 2017 at 5:38 pm

      Why didn't this come out? I did everything as described. The chickpea mixture just never set and remained raw and runny.

      Reply
      • Alissa Saenz says

        October 20, 2017 at 10:19 pm

        Oh no! I'm not sure what happened! It does take a few minutes for the bits to cook up and brown completely, but it definitely shouldn't remain runny. The only things I can think of are not enough heat, since different cooking equipment will vary, and trying different cookware. I used cast iron, which is good for heating evenly.

        Reply
    13. Sara says

      January 24, 2018 at 8:00 pm

      5 stars
      Made this chickpea scramble with red bell peppers, zucchini, and mushrooms and it was delicious. Dare I say it tasted better than scrambled eggs. My husband said he could eat this every day. It was very flavorful.

      Reply
      • Alissa Saenz says

        January 25, 2018 at 8:58 pm

        That sounds delicious!! I'm glad you both enjoyed it! Thanks Sara!

        Reply
    14. Tia says

      February 20, 2018 at 4:54 pm

      I love garbanzo flour, so I can't wait to try this! But as a Celiac, I can't have soy sauce and we don't have an alternative in my country. Can you recommend a vegan/gluten-free substitute that might work? Or just leave it out completely?

      Reply
      • Alissa Saenz says

        February 21, 2018 at 4:26 pm

        Hmmm...can you get ahold of tamari or liquid aminos? Those are usually the best substitutes. If not I'd just try adding salt to taste!

        Reply
    15. Alex Colon says

      April 30, 2018 at 10:16 am

      I have tried this repeatedly and it always has a raw dough/pasty center. No matter how long I cook them. I'm open to it being my fault but can't figure out what I'm doing wrong or if they're just supposed to be that way.

      Reply
      • Alissa Saenz says

        May 04, 2018 at 9:56 am

        Hmmm... sorry to hear that! What type of pan are you using? I find a cast iron skillet works best, I guess because of the even heat distribution. You could also try breaking it up into smaller pieces.

        Reply
    16. Kim says

      May 09, 2018 at 3:26 am

      I had high hopes, but it was just a doughy mess. It never scrambled. :( Bummer.

      Reply
    17. April says

      August 20, 2018 at 11:25 am

      5 stars
      Question....would love to make the chickpea mixture and save until later...does it get too thick? And for those who felt that had doughy mess...keep mixing, keep going, keep chopping and turning with a spatula. The initial set up of 2 minutes gets it started, then you have work to do for a good 5 minutes to get it to the right consistency.

      Reply
      • Alissa Saenz says

        August 26, 2018 at 8:43 pm

        I have an omelet recipe that uses a similar batter and I've heard from readers that made that ahead with success. :)

        Reply
    18. Kim says

      September 25, 2018 at 11:18 am

      2 stars
      The flavor is great on this scramble but the batter really needs some baking powder to give it that fluffy egg texture. I scrambled for well over 5 minutes and it's still like a bean paste. Edible but not as good as some other recipes I've tried.

      Reply
    19. Patricia says

      October 22, 2018 at 2:04 pm

      5 stars
      my first ever vegan scramble, a success! I made these with onions, garlyc, and some fresh herbs from my garden and served over (vegan) buttered bread. Super flavourful and filling! thanks for sharing this!

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:25 pm

        Yay!! I'm glad you enjoyed it!

        Reply
    20. Amy says

      June 26, 2019 at 8:35 am

      5 stars
      Oh my! This is one of the best meals I have EVER eaten. In fact, I am eating it for lunch as I type! Thank you for a great recipe

      Reply
      • Alissa Saenz says

        June 30, 2019 at 2:31 pm

        I'm so happy to hear that! Thanks so much Amy!!

        Reply
    21. Brenda says

      September 17, 2020 at 10:10 pm

      5 stars
      I've made this at least 10 times and I love it! I've had it for breakfast and dinner with tortilla chips and salsa. Sometimes I make it without the spinach, still delicious! I like to leave it in the pan til the chickpea turns a little brown. For those saying it gets doughy, maybe try less water? Thank you for this, it's become a go-to meal of mine as a vegan.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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