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5-Minute Scrambled Chickpea Bowl

Buddha-Full

This healthy, plant-based breakfast comes together quickly and easily.

Serves 2

¼ onion, minced

1 15-ounce can chickpeas

¼ cup water

1 teaspoon garlic powder

½ teaspoon pepper

2 teaspoons nutritional yeast

½ avocado, cubed

5 cherry tomatoes, diced

1 handful spinach

½ teaspoon black salt (kala namak)

1. Heat a nonstick pan over medium-high heat and add in the onions and water. When the onions become translucent (after about 2 minutes), add the chickpeas, the spices, and the nutritional yeast. Mash the chickpeas roughly with the back of a fork and let cook for another 2 minutes. Add the tomatoes and cook for another minute. Serve the scramble over the spinach and top with the avocado. Finish with black salt.

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