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Chickpea Scramble with Toast and Avocado on Plate

Easy Protein-Packed Chickpea Scramble

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This filling, fibre and protein-packed chickpea scramble takes less than ten minutes to make and will keep you energized all morning long. Brunch it up by serving with roasted potatoes, fresh fruit and all the fixings!
Course Breakfast
Cuisine American
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Keyword Chickpeas, Scramble
Dietary Preference dairy free, Gluten-Free, grain free, nut free, vegan, vegetarian
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 1 Person


  • ½ - 398ml can no salt added chickpeas or 3/4 cup cooked chickpeas, drained and rinsed
  • 2 large handfuls baby spinach
  • 1/2 avocado sliced
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground cumin
  • teaspoon ground turmeric
  • teaspoon salt use kala namak salt for a more eggy flavour


  • In a skillet over medium heat, add olive oil and chickpeas, mashing chickpeas with a fork as they warm. Sprinkle with spices and salt, then add baby spinach and stir through.
  • Add a splash of water and cover the skillet with a lid so the spinach can wilt for a minute. Remove lid and serve!
  • Enjoy with sliced avocado, hot sauce and 1-2 pieces of toast, depending on how hungry you are.


This un-recipe is really just a guideline, so get creative! You can easily add any spice combination you love, or any veggies you have on hand, like leftover roasted yams or sliced baby tomatoes. If you try it, let me know what your favourite flavour combinations are!