Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Chickpea Flour Scramble with Avocado & Chives

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

The “Chickpea Flour Scramble” won’t be new to many of you, If you’ve been paying attention, you might remember that I mentioned it in my “All About Chickpea Flour” post a few months ago and originally got the idea from blogger friend, Ricki Heller.

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

For those of you who ARE new to it, well, it’s pretty revolutionary! I didn’t grow up eating eggs (I never liked them) but I appreciate that scrambled eggs are a very easy option for breakfast, lunch or dinner. Tofu scrambles are of course a vegan classic and a great alternative, but not everyone eats soy, or, like me, just doesn’t keep tofu on hand all the time.

In comes the chickpea flour scramble!

I’ve already sung the praises of chickpea flour, but in short: it’s high protein, gluten-free, supposedly more digestible than other legume flours, and non-perishable so very convenient.

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

The chickpea flour scramble is mega easy to make. You pretty much do what you would for scrambled eggs, and it comes together just as quickly.

This simple version  with a lightly cheesy flavour, topped with creamy avocado and chives and served over whole wheat sourdough toast, is my current favourite. Despite never having been into savoury breakfasts, I’ve actually been loving this for my morning meal lately! 

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Chickpea Flour Scramble with Avocado & Chives

Serving Size: 1 Serving

Chickpea Flour Scramble with Avocado & Chives

Ingredients

  • 1/4 C Chickpea Flour
  • 1-1/2 Tbsp Nutritional yeast
  • 1/3 C Almond milk OR Water
  • 1 Tbsp Tahini
  • Large Pinch of salt (preferably black salt for that "eggy" taste)
  • 1/2 Small avocado, diced
  • 1 Tbsp Snipped chives
  • Black pepper
  • Wholegrain/GF bread, toasted
  • Coconut oil OR Vegan butter

Instructions

  1. Heat a small frying pan over medium heat with a drizzle of oil.
  2. Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.
  3. Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).
  4. Spoon over buttered toast (I like to "butter" mine with coconut oil), scatter over the avocado, sprinkle with chives and grind over some black pepper.
  5. Serve immediately.
http://www.coconutandberries.com/2014/08/20/chickpea-flour-scramble-avocado-chives/

 

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

Other “eggy” recipes on the blog:

Vegan Persian Frittata

Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes

Vegan Roasted Vegetable Frittata

 Asparagus & Fennel Quiche (with a quinoa crust)

Cheesy Tofu Scramble & Chipotle Sweet Potato Tacos

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Comments

  1. I bought a pound of black salt few months ago (crazy…) and thankfully none of the bags broke. I just love the ‘eggy’ flavor from the black salt, they are so good in tofu scrambles and such! Darn I need some of that for breakfast tomorrow, chickpea flour + black salt + avocado + chives = mmmmm, so good altogether! Have a great week, Emma! :)

  2. How fabulous looking, Emma! And so chuffed that I introduced you to the chickpea scramble idea! It’s one of my favorites, too (along with today’s frittata-ha ha!!). 😀 I’ve never tried my scramble with avocado, believe it or not-must give it a go. :)

  3. How is it possible that I’ve never heard of chickpea flour scramble?! This sounds really great! I can’t wait to try this! Thanks for sharing. :)

    How does the taste compare with tofu scramble?

    • Well, at least now you know about it! Hope you enjoy it.
      It’s fairly similar to a tofu scramble in that it’s fairly neutral and you can add your own flavours to it with spices, herbs, etc.
      If I’m making one for dinner I usually start with sautéeing some veggies- onion, garlic, broccoli, red pepper, etc. but I can’t really handle too much veg first thing in the morning!

  7. I am not sure I have ever made scrambled eggs so don’t really know what you do with them - but I really want to try this - I gather other vegies work ok here as I don’t have avocado on hand but now that Sylvia has used up the banana I was going to make pancakes with it seems just the thing for a lazy brunch. I love chickpea flour - probably more than tofu

    • Yes, definitely throw in whatever veggies you have. I just can’t handle a lot of veg for breakfast so this is my breakfast version. If I’m making it for lunch or dinner I usually start it off with some sautéed veggies.
      I think I like chickpea flour more than tofu too. Shock horror!

  8. I LOVE this idea! First time seeing it and might have to give it a go this weekend :) Thanks for a great recipe! xx

  9. I was also a child who didn’t like eggs, and as a consequence, vegan scrambles didn’t appeal to me much. It was only when I made Ricki’s breakfast scramble for recipe testing that I saw the potential! I like your use of nutritional yeast and tahini here :)

    • I think it was actually a couple of years into being vegan that I tried tofu scramble for the firs time. Similarly like you, I wasn’t used to scramble so didn’t think I’d even like a vegan version.

  13. Just printed it out….another recipe I’ll have to try! I’m not a tofu eater, so I’ve never tried vegan “eggs”, but I did grow up on them and absolutely love scrambled eggs. In fact, I miss them…it’s probably the only food I miss. I think because it was comfort food growing up and my mom always made the most amazing, creamy scrambled eggs for breakfast for us.
    Anyways, I can’t wait to try it and I love that you added tahini….that is one of my obsessions!! It makes almost anything taste better and more alive! Just gorgeous Emma!

    • You and me both on the tahini!
      Hope you enjoy the scramble Brandi. It’s really nice to have a quick, high-protein recipe to turn to. I make it for dinner regularly too and mix it into sautéed veggies :)
      I got my black salt at Whole Foods aaaages ago but it’s a lot cheaper if you have an Indian market near you. It’s sometimes called “Kala Nemak”. Oh, and It’s also pinky grey not black!

  16. What a fab recipe! I’ve got a huge bag of chickpea flour in the pantry and was on the lookout for a new way to use it. I’ve also got a pack of ‘Vegg’ that came in a TVK box that could work instead of black salt. I’ve been a bit hesitant to use it as, like you, I’ve been a fan of eggs or the ‘eggy’ flavour. Maybe now’s the time to bite the bullet and give it a try!

  18. My chickpea flour experiments have rather stumbled after trying out socca, so thanks for the reminder that I need to try these! Would it be OK in a nonstick pan?

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