Savory Chickpea & Veggie Scramble
A protein-packed breakfast with creamy chickpeas and fresh vegetables, ready in 22 minutes. This Mediterranean-inspired recipe (vegan, high-protein), ready in about 22 minutes, combines chickpeas, olive oil, red onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz, drained and rinsed) chickpeas
- 2 tbsp olive oil
- 1/2 cup (diced) red onion
- 1/2 cup (diced) bell pepper
- 2 cloves (minced) garlic
- 1/2 tsp turmeric
- 3 tbsp nutritional yeast
- 2 cups (packed) fresh spinach
- 1/4 tsp salt
- pinch black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add diced red onion and bell pepper, and sauté for 4-5 minutes until softened and slightly caramelized.
- Step 2: Add minced garlic and sauté for 30 seconds until fragrant, then stir in drained chickpeas and turmeric. Cook for 2 minutes, mashing chickpeas with a fork until mostly broken down.
- Step 3: Add nutritional yeast, spinach, salt, and black pepper. Cook for 3-4 minutes, stirring frequently, until spinach wilts and mixture is heated through and creamy.
