Golden Turmeric Chickpea Scramble
Method
Prepare the chickpeas: Place the chickpeas in a bowl and roughly mash about two-thirds of them with a fork, leaving the remaining chickpeas whole for texture.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes until softened. Add the garlic, turmeric, cumin, smoked paprika and black pepper. Cook for 30 seconds until fragrant.
Create the scramble: Add the mashed and whole chickpeas to the skillet. Stir in the nutritional yeast and cook for 3–4 minutes, stirring occasionally, until hot and lightly golden. Fold in the spinach and cook for another 1–2 minutes.
Finish: Remove from the heat and stir through the lemon juice and fresh parsley. Divide between two plates and top with sliced avocado and pumpkin seeds. Serve warm with whole-grain toast if desired.
Vegan option: Naturally vegan — no substitutions needed. For an even higher-protein version, add 100 g crumbled firm tofu with the chickpeas and cook until lightly golden. This golden chickpea scramble gives a plant-based twist to a classic breakfast scramble. Creamy mashed chickpeas, whole chickpeas, colourful vegetables and warming turmeric create satisfying texture, while pumpkin seeds and avocado add healthy fats and extra fibre.
Nutrition Facts
Per serving
