chickpea breakfast

These Chickpea Breakfast Rolls are perfect for your next brunch party! Flour tortillas filled with vegan chickpea scramble and spinach, then rolled up, sliced and fried into crunchy golden pinwheels! Serve with my hashbrowns and some fruit. 

Chickpea Scramble Breakfast Pinwheels with Hash Browns

can of chickpeas washed and drained or 1.5 cups of cooked chickpeas

soy sauce (or tamari for Glutenfree)

nutritional yeast

cashew cream

turmeric

lemon juice

Dijon mustard

red bell pepper

green onion

cilantro

black pepper

Indian black sulfur salt (Kala namak)

large 10 inch tortillas

baby spinach

potatoes

salt and pepper

flour

Make the chickpea egg mash mixture:  To a bowl, add the chickpeas and mash until about 3/4 of the mixture is mashed. Then add in the rest of the ingredients and mix well.

Mash some more so that just a little bit of texture remaining. Taste and adjust the flavor. Add salt or more kala namak if needed.

Spread this mixture on the tortillas with half an inch to spare on the side. The mix makes enough to make 2 tortillas.

Then top the tortillas with some spinach. You can also add in some fresh herbs like fresh basil and fresh cilantro. Roll up like a pinwheel burrito tightly.

Then transfer the wrapped tortilla rolls to a skillet over high heat with seam side down. Cook until golden brown to seal the seam then move around to toast the rest. Repeat for the other tortilla roll.

Then slice into 3/4-inch slices and set aside to serve. Or panfry the sliced rolls! I like to pan-fry the chickpea scramble rolls before serving. Just add them to the skillet over medium heat with a teaspoon of oil . Cook until golden on both sides, and then serve.

To make the hash browns, grate the russet potato then wash in cold water. Drain really well and transfer to some paper towels and press to absorb the extra moisture.

Then toss the potatoes in salt, pepper, and a teaspoon of flour. Add oil to a skillet over medium-high heat. Transfer the potatoes to the skillet and bunch them up.

Use a spatula to press and cook for 3-4 minutes each side until golden brown. Then flip and press and cook again.

Serve these with the chickpea scramble rolls and some fruit and ketchup or other dressings of choice

This easy Vegan Chickpea Scramble is quick, flavorful, and delicious option when you&#39;re craving a savory breakfast. It boasts plenty of plant-based protein, fiber and nutrients to get your day started. You need just one skillet, a handful of ingredients, and 15 minutes. Gluten-free and soy free.

Vegan Chickpea Scramble

olive oil

onion

garlic (minced)

plum tomatoes (chopped)

cumin

smoked paprika

salt (or

black pepper (or

nutritional yeast (optional)

(15.5 oz) chickpeas (drained and rinsed)

low-sodium vegetable broth

spinach

Heat the oil in a large non-stick skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes.

Add the garlic, tomatoes, spices, and nutritional yeast, if using. Stir well until well combined and fragrant, about 1 minute.

Add the chickpeas. Mash about half of the chickpeas using a potato masher or fork. You can mash more or less depending on your texture preference. Sauté until warmed through, about 3 to 4 minutes.

Add the spinach and stir to combine, warm, and gently wilt the spinach, about 1 to 2 minutes.

Serve immediately.

This chickpea fatteh is one of the best Middle Eastern breakfast dishes. It combines crunchy pita chips, tender chickpeas, tangy yogurt, and toasted nuts to make a filling, high protein meal. It&#39;s quick and easy to make with common pantry ingredients!

Chickpea Fatteh (Fattet Hummus)

loaves thin pita bread (about 2 cups of cut up squares)

extra virgin olive oil

salt

chickpeas

aquafaba (chickpea broth)

garlic (crushed)

plain yogurt (about 1 pound, room temperature)

tahini

teasppoon kosher salt

ghee (or clarified butter)

pine nuts (raw (can sub with sliced almonds

Aleppo pepper (optional)

parsley (optional)

Toast pita

Preheat the oven to 400°F. Separate the pita bread layers and cut into about 1 inch squares. Toss with olive oil and salt, spread on a baking sheet, and toast for about 8 minutes, tossing halfway through. Remove them from the oven when they are a deep golden brown and set aside.

Heat chickpeas

Place the cooked chickpeas in a saucepan with the aquafaba, garlic, cumin, and salt. Bring it to a simmer over medium-low heat, stirring occasionally, for about 5 minutes. Set aside.

Mix yogurt

In a medium bowl, whisk the yogurt on its own until it is smooth and there are no more lumps. Add the tahini, lemon juice, garlic, and salt, and whisk again until fully combined.

Toast pine nuts

Place a fry pan over medium heat with the ghee and pine nuts. Stir frequently and keep an eye on them. You have about 5 minutes to assemble the fatteh bowl before the pine nuts brown.

Assemble fatteh

While the pine nuts are frying, quickly assemble the fatteh. Place a layer of pita chips on the bottom of a shallow bowl, then top with the chickpeas and their broth. Pour the yogurt mixture over the chickpeas. Sprinkle with Aleppo pepper if desired.

Add topping

Once the pine nuts are a deep golden brown, immediately take the pan off the heat and pour the pine nuts with the hot melted ghee all over the fatteh. It will sizzle, so be careful not to burn yourself.

Garnish and serve

Garnish with fresh parsley if desired and serve immediately while the pita chips are still a little crunchy and the fatteh is warm.

Totally amazing. So happy to have  learned about this dish!

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Chickpea Scramble Breakfast Pinwhee...

Vegan Chickpea Scramble

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Top 3 chickpea breakfast recipes from across the web

The most viewed chickpea breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Scramble Breakfast Pinwhee...

Vegan Chickpea Scramble

Chickpea Fatteh (Fattet Hummus)

The most viewed chickpea breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine