If you’re confused about what to eat for breakfast while pre-cleansing for a 21-Day Clean Program, or are maybe just feeling tired of your regular morning routine, look no further. Once you go through your Clean Program and determine if eggs cause you dietary or skin issues, you can decide how they fit in to your diet. For many people omitting eggs is a big deal! In the meantime, this chickpea scramble makes an easy, allergen-free alternative to your traditional scrambled eggs.
Chickpeas are loaded with fiber, protein, manganese, and folate. They are a perfect substitute to scrambled eggs, especially when paired with greens, healthy fats, and anti-inflammatory spices. Additionally, chickpeas take flavor really well, so they can fit into any recipe! Just spice them up however you want.
The addition of turmeric provides a healthy, immune-boosting element that also contributes to a well-rounded taste. Nutritional yeast is a beneficial food source of vitamin B12, especially for vegans who might not be getting enough of this important vitamin. It also has a delicious flavor that can substitute for cheese, often used for parmesan. This chickpea breakfast scramble is a delicious breakfast that is easy to make and better yet, will keep you full until lunch.
Makes about 3 servings
1 15-ounce can cooked chickpeas
1 cup spinach, thinly sliced into ribbons
2 scallions, thinly sliced
2 shiitake mushrooms, thinly sliced
1 tablespoon coconut oil
4 garlic cloves, minced
1 inch turmeric root, minced or Purify
1 1/4 tsp ground cumin
½ teaspoon paprika
3 tablespoons nutritional yeast
1/2 teaspoon himalyan salt
½ teaspoon black pepper
1 heaping Tablespoon hummus
⅔ avocado, sliced lengthwise
*when buying the chickpeas, look for a bpa-free can!
Drain the chickpeas, keeping both the chickpeas and the aquafaba (the chickpea water). Place the chickpeas in a small bowl with the cumin, nutritional yeast, paprika, salt, pepper and 2-3 tablespoons of the aquafaba.
Fun fact: Aquafaba can be used in most recipes as an egg/egg white substitute!
Slightly mash the mixture while evenly coating all chickpeas in the spices, leaving about half of the chickpeas whole. Set aside.
Heat a large skillet over medium heat. Once hot, add the coconut oil, garlic, scallions, and turmeric. After 2-3 minutes, add the shiitake mushrooms and cook for another 3 minutes. If necessary, add an additional tablespoon of aquafaba for moisture. Transfer the chickpea mixture into the skillet. Then add the spinach to the skillet, stir to combine, and cover with a lid.
Allow the mixture to saute until the spinach is slightly wilted. Then, add in the hummus and stir to combine. The hummus acts as a binding agents and add a delicious creaminess to your scramble. Cook until the scramble is thoroughly warmed and steamy. Plate and top with sliced avocado and additional scallions.
Try enjoying this scramble on top of gluten-free toast, in a wrap or paired with sauteed greens (kale, swiss chard, spinach), and sweet potato toast for the ultimate healthy breakfast.
Recipe and photos by Hannah Aylward
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