Easy Chickpea Scramble

Ingredients For the chickpea scramble:

• 15 ounces canned or cooked chickpeas (400 g), drained and rinsed

• 2 tbsp lemon juice

• 2 tbsp nutritional yeast

• 1 tsp garlic powder

• 1/2 tsp turmeric powder

• 1/4 tsp ground black pepper

• 1/4 tsp sea or kala namak salt

• 6 tbsp hummus

For serving (optional):

• Sautéed mushrooms

• Bread (gluten-free if needed)

• Avocado

• Cherry tomatoes

Instructions

1. Add the chickpeas and the lemon juice to a mixing bowl and mash them with a fork.

2. Add the spices and the hummus and mash again until well combined.

3. Cook the chickpea scramble in a frying pan over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. We didn’t add oil or any liquid.

4. Serve with your favorite ingredients. We served our scramble with some sautéed mushrooms (we cooked them in a frying pan until golden brown with no oil), bread, avocado and cherry tomatoes.

5. Keep the chickpea scramble in a sealed container in the fridge for up to 5 days.