Breakfast chickpea scramble. Vegan. Gluten free.

Breakfast chickpea scramble. Vegan. Gluten free.
Breakfast chickpea scramble. Vegan. Gluten free.

It’s the end of June!  Wow…. crazy to think the 4th of July is creeping up on the calendar in a mere few days.

So I took this past Sunday off as a rest day after running a 50 mile week.  I slept in. It was lovely!  After a marathon of swim meets, planning events, studying and taking my food handling certification, driving to New Jersey endless times and life, in general, being crazy – I needed it.  When my husband got home from his ride he was craving something other than a smoothie.  So I went to my go-to favorite breakfast that is reminiscent of a classic favorite but it’s vegan – and protein-packed.  This recipe is so easy and a great go-to, post workout meal that refuels and restores.  I hope you give this one a try.

Breakfast chickpea scramble. Vegan. Gluten free.
Prep time:
Cook time:
Total time:
Ingredients
  • 1 can of chickpeas (rinsed and drained)
  • Olive oil
  • 1/4 Vidalia onion, minced
  • 1 spring onion, trimmed and minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • Pinch of cayenne pepper
  • Salt and pepper
  • Optional:
  • Chives
  • Parsley
  • Cherry tomatoes
  • Hot sauce
Instructions
  1. In a saute pan, add a drizzle of olive oil over medium flame.
  2. Heat the oil and add your onions and spring onions to cook.
  3. In the meantime, rinse and drain your chickpeas.
  4. I then mash them in a bowl with clean hands or with a fork.
  5. Then add your spices to the chickpeas and a drizzle of olive oil to add some moisture (just a few drops are necessary).
  6. Once mixed well, add to your pan with the onions and heat thoroughly.  I like cooking until golden brown.
  7. Serve atop of gluten free/vegan toast.  I place a piece of kale first – the chickpea mixture then garnish with some fresh herbs and cherry tomatoes.  I also love this with some hot sauce.  Enjoy!

 

 

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fitness_update

Sunday:  Rest day
Monday: 14 outdoor miles
Tuesday: (End of June) 5:38 treadmill miles… see below & strength training.

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After not sleeping last night… these 5 little miles were quite difficult but I really wanted to exceed 190 for the month.  This is the highest month of running ever for me.  What’s next… not sure.  Just enjoying this right now… and I need a nap after a very sleepless evening.

Remember I’m teaming up with Vega for a giveaway and training plans.  Click here to enter.

Also wanted to share a few other things.  First:

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And Momentum Jewelry released new color stretchy bands!  Click here for 10% discount.

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Okay that’s it from here.  I’m off to start working in the kitchen and enjoy this “day off” rainy day.  Sending you lots of joy and happiness today. oxo

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— Knead to Cook

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4 Comments

  1. Oh my gosh you needed that break Robin… in fact I might need one just thinking about your hectic week. But I am so glad you shared this great breakfast option. I think most people use tofu for a egg like scramble so it’s so refreshing to see a chickpea version! Simple and delicious – love it!

  2. Can you make your recipes “print” friendly…there is so many ads I can’t follow

    1. Joan, I’ve recently experienced some technical difficulties with my print function. I’ve adapted the recipe so you can easily print it from your computer for future reference. Happy 2018.

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