This flavourful + filling vegan breakfast sandwich made with a chickpea ‘egg’ and sprouted grain bread is high in fibre and plant-based protein to fuel your morning. Just 10 ingredients and less than 10 minutes to make a single serving!
Toast up your bagels or bread. Spread with mayo and set aside.
Whisk up chickpea flour, turmeric, baking powder and salt in a medium bowl. Add water and whisk until smooth.
Heat up large nonstick pan on medium heat with avocado oil. Pour ¼ cup of the chickpea mixture on pan, like a pancake. Repeat with remaining batter. Let cook for 2-3 minute, until firm enough to flip. We’re not looking for the egg to brown, you want to maintain a soft texture inside. Flip, add cheese and let cook for one to two minutes more. Place 'eggs' on the bagels.
Add spinach to pan with a tablespoon of water and stir constantly until wilted, about a minute. Remove from heat and pile on bagels. Add sliced avocado and hot sauce to sandwiches and serve.
If making a single serving, use ¼ cup each of chickpea flour and water, 1/8 teaspoon each of turmeric, baking powder and salt. I’ll usually just wilt the greens in the same pan while I cook the chickpea egg to save a step.To make this recipe gluten free, look for a delicious GF bread such as Little Northern Bakehouse and ensure you buy gluten free chickpea flour.