Seriously satisfying high-protein Vegan Scrambled Eggs With Chickpea Flour and loaded with veggies - no tofu needed!
Nutritional yeast and black salt deliver that classic eggy, cheesy flavor in this quick, hearty, and plant-based breakfast.
It’s soy-free, gluten-free, dairy-free, and the ultimate egg alternative for vegans. Just like my chickpea flour egg omelette.
Love tofu? Try my protein-packed tofu scramble too!
Chickpea flour scrambled eggs are my go-to when I need an easy, filling meal - perfect for busy mornings or even a fast dinner after a long day.
This gluten-free, protein-rich flour (also called garbanzo bean flour, gram flour, or besan) is my favorite chickpea flour substitute for eggs and a fantastic egg replacement in savory vegan dishes, creating a surprisingly eggy texture when paired with kala namak and the right spices.
I always keep it stocked in my pantry, it’s so versatile! I use it for everything from eggless frittata, crispy potato latkes, chickpea flour pancakes, and egg-free frittata muffins, or bake my chickpea flour banana cookies.
If you’re curious about substitutes for chickpea flour, I have a post, but they won’t work well for this scramble since chickpea flour’s texture is key for this recipe.
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🥘Ingredients
You need a few budget-friendly ingredients to make this vegan scramble recipe:
- Chickpea flour
- Fresh vegetables of choice (green pepper, onion, tomato, baby spinach)
- Nutritional yeast
- Black sea salt (aka Kala Namak)
- Spices (garlic powder, onion powder, turmeric powder, ground black pepper)
- Water
- Extra virgin olive oil (for frying)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Scrambled Eggs With Chickpea Flour
Step 1: In a medium bowl, whisk together chickpea flour, nutritional yeast, black salt, garlic powder, onion powder, turmeric, and black pepper until smooth. Let it rest for 10 minutes while you cook the veggies.
Step 2: Heat olive oil in a non-stick pan over medium heat. Sauté diced onion and green pepper for 5–7 minutes until soft. Add diced tomato and spinach, cooking until spinach wilts.
Step 3: Pour the chickpea batter over the veggies. Cook undisturbed for 4–5 minutes until it firms up like a pancake. Then flip and scramble the mixture, cooking for another 4–5 minutes until fully set.
Step 4: Transfer to a plate, let cool slightly, and serve with your favorite toppings like warm toast, vegan parmesan, fresh parsley, sliced tomatoes, olives, avocado, or vegan ranch dressing.
📋 Variations and Substitutions
- Veggie swap: Try mushrooms, zucchini, or bell peppers instead of onion and green pepper.
- Spices: Add smoked paprika or chili flakes for extra heat.
- Oil alternative: Use avocado or grapeseed oil instead of olive oil.
- Herbs: Stir in fresh parsley, cilantro, or chives at the end.
- No black salt? Use regular salt, but you’ll miss the “eggy” flavor.
- Add protein: Toss in some cooked tempeh or vegan sausage for a heartier scramble.
- Cheese on top: Sprinkle vegan cheddar or homemade burrata for a melty, creamy finish.
💡Marinela's Tips
- Always use a good-quality nonstick pan. This scramble can be sticky, and a nonstick pan makes cooking and cleanup so much easier.
- Don’t flip too soon, wait until it’s firm, or it’ll get sticky. Then scramble away!
- I recommend dicing your veggies small so they blend in perfectly and cook evenly.
- Don’t skip the black salt. It’s a game-changer for that authentic eggy flavor you want.
- If you’re doubling or tripling the recipe, use a bigger pan so it cooks evenly.
❓Frequently Asked Questions (FAQ's)
Yes, chickpea flour is naturally gluten-free, making it a perfect wheat flour alternative for people with gluten intolerance or wheat allergies. This versatile flour is an excellent substitute for traditional wheat flour in many recipes.
Absolutely! When mixed with water, chickpea flour works as an excellent egg substitute. For that classic eggy flavor in your savory vegan dishes, I highly recommend adding black sea salt. Just a heads-up: raw chickpea flour tastes bitter, so avoid using it in recipes without baking or cooking.
Black sea salt, also known as Himalayan black salt, kala namak, Sulemani namak, or bit loona, is a type of rock salt with a distinctive sulfurous flavor. It’s low in sodium but rich in antioxidants and essential minerals like iron, calcium, and magnesium, which help keep your body strong and healthy. Thanks to its unique “eggy” taste from sulfur compounds, black salt has become a favorite in vegan kitchens for mimicking hard-boiled eggs' savory, umami flavor.
📖 Recipe
Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)
Equipment
- 1 Non-stick frying pan
Ingredients
Chickpea Egg
- ¼ cup chickpea flour
- ⅓ cup water
- 1 tablespoon nutritional yeast
- ¼ teaspoon black sea salt (kala namak) add more as per your taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- 1 pinch ground black pepper
Vegetable Filling
- ¼ cup onion diced finely
- ⅓ cup green pepper diced finely
- ¼ cup tomatoes diced finely
- ¼ cup baby spinach
For Frying
- 1 tablespoon extra virgin olive oil or any vegetable oil
Instructions
- In a medium bowl, whisk together chickpea flour, nutritional yeast, black salt, garlic powder, onion powder, turmeric, black pepper, and water until smooth. Let it rest for 10 minutes.
- Heat olive oil in a non-stick skillet over medium heat. Add onion and green pepper, sauté for 5–7 minutes. Stir in tomato and spinach, cook for 1–2 more minutes.
- Pour the chickpea batter over the veggies. Let it cook undisturbed for 4–5 minutes, until it firms up like a pancake.
- Break it up with a spatula and scramble for another 4–5 minutes until fully cooked and dry. Serve warm.
Notes
- Chickpea flour is key – Other flours won’t work here.
- Don’t flip too soon – Wait until it’s firm, or it’ll get sticky.
- Use a non-stick pan – It helps prevent sticking and makes cleanup easier.
- Don’t skip black salt – It gives that classic eggy flavor.
- Serve warm – Tastes best fresh and hot.
Nutrition
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If you try this easy vegan scrambled egg recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Aneta says
I didn't know chickpea flour can be a wonderful substitute of vegan eggs! So simple and delicious, perfect savory breakfast idea, thanks!
Marinela says
Thank you, Aneta, I'm glad you enjoyed it!
Lena says
Enjoyed the chickpea eggs.
Marinela says
I'm so glad you enjoyed it, Lena! Thanks so much for the lovely review.
Beth Gaffer says
Came out perfect! Better than tofu scramble and better and cheaper than the bottled “egg.”.
Marinela Malcheva says
Thanks, Beth! Thrilled you enjoyed it. I agree, chickpea scramble is a winner 🙂
Ann says
This just came out a sticky dough. What did I do wrong?
Marinela Malcheva says
Hi Ann, since the batter can get quite sticky I highly recommend using a non-stick pan. Also, when you put the scramble mix over veggies cook on medium heat (without mixing) until the mixture begins to firm like a pancake. Then start breaking it, scrambling and flipping until it is completely cooked. Hope you will get a better result next time you try it!