Author: firstname.lastname@example.org | Category: Beans, Breakfast, Burgers & Sandwiches, Full Plate Generation, Recipes | Tags: chickpeas, high fiber, no oil, non-dairy, Recipe, sandwich, Vegan, vegan plant-based, Vegetarian
When I talk to my omnivorous family and friends, sometimes I wonder if they think I’m crazy. I was known to be a real foodie that loved to cook and enjoyed dining out, so the thought of me adopting a plant-based lifestyle was a bit of a surprise. Well, it’s almost six years later — I still love to cook. I’d enjoy dining out if there were more accommodating restaurants around. And, I’m still living the plant-based life.
One morning last week I spotted some leftover Chickpea Salad with Mock Mayo in the fridge and thought I’d have it on toast for breakfast. While I was waiting for the toast to pop up, I was studying the chickpea salad. Call me crazy, but it started to look like scrambled eggs. I decided to saute some mushrooms, onions and bell peppers and folded in the chickpea salad. Okay, so maybe I’m a little crazy, but this scramble reminded me of the taste and texture of scrambled eggs. The addition of black salt and turmeric contribute to the “eggy” taste and color. I recommend using overcooked chickpeas when you make the salad for a softer texture. What’s nice about this recipe is that you can make the salad for lunch earlier in the week (the recipe is here), warm the leftovers in the microwave, then add whatever cooked vegetables you have in the fridge. Crazy? Yes, but crazy good! Thanks for being Vegi-curious.
Chickpea Breakfast Scramble
Leftover Chickpea Salad
Cooked vegetables (peppers, onions, mushrooms, zucchini, etc.)
Place the chick pea salad and vegetables in a small bowl and cook in microwave until warm. Try not to overheat the scramble as it will become dried out. Serve with toast or home fries.
27 Jun 2018