Easy vegan recipe for a delicious chickpea scramble made using chickpeas and a few other simple ingredients. Perfect topping for a salad.
- 1 tablespoon olive oil
- ¼ onion, diced
- 2 cloves garlic, minced
- 15 ounce can chickpeas
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ juice of a lemon
- 1 tablespoon dried or fresh parsley, chopped
Using a medium-size skillet add in the olive oil and heat over medium-high heat.
Add in the chopped onion and saute until it begins to become translucent and add in the minced garlic and cook until it becomes fragrant and slightly brown.
In a bowl, add in the chickpeas and about a Tablespoon of the liquid from the can the chickpeas are in.
Using a fork, slightly mash the chickpeas leaving some whole and add in the turmeric, salt, and pepper until evenly combined.
Add the chickpeas into the skillet with the onion and garlic and cook until heated through about five minutes.
Squeeze in the lemon juice and sprinkle on the parsley, toss, and remove from the heat.
Add on top of your favorite greens and other veggies or add to a tortilla and create an amazing breakfast burrito with this chickpea scramble.
Calories: 136kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg