Chickpea Scramble

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This is a lovely vegan scramble. It doesn’t try to mimic an egg scramble but is delicious in its own right. Serve as it is, or on crisp toast spread with vegan butter (Homemade, or store-bought).


  • 1 × 400 g (14 oz) can chickpeas (garbanzo beans), drained
  • ½ tsp


Mash the chickpeas in a bowl with a fork, or pulse them in a food processor until they are chunky, then add the spices and mash or pulse again.

Heat the olive oil in a saucepan, add the mashed chickpeas, and the Himalayan black salt (kala namak) if you want an ‘eggy’ flavour, and stir over the heat for a few minutes before serving.