Ingredients
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1 (15 oz) can chickpeas, drained and rinsed
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 green bell pepper, diced
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1/2 red bell pepper, diced (optional)
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon chili powder
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Salt and black pepper to taste
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1 tablespoon lemon juice (freshly squeezed if possible)
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2 tablespoons plain Greek yogurt (for serving)
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Chopped fresh herbs like cilantro or parsley (for garnish)
Directions
Sub_title: Quick, Easy, High-Protein, and Whole-Food Based!
Description: This budget-friendly breakfast is a twist on traditional scrambled eggs but made with protein-rich chickpeas, spices, and vegetables. It’s perfect for busy mornings and can be customized to suit your taste preferences. Enjoy as a complete meal with whole grain toast or use as a filling for wraps, burritos, or sandwiches.
Ingredients:
* 1 (15 oz) can chickpeas, drained and rinsed
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 green bell pepper, diced
* 1/2 red bell pepper, diced (optional)
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1 teaspoon chili powder
* Salt and black pepper to taste
* 1 tablespoon lemon juice (freshly squeezed if possible)
* 2 tablespoons plain Greek yogurt (for serving)
* Chopped fresh herbs like cilantro or parsley (for garnish)
Instructions:
1. Preheat a large skillet over medium heat. Add the oil and once shimmering, add the onions and saute until softened, about 3-4 minutes.
2. Add the garlic and cook for another minute, stirring constantly.
3. Pour in the chickpeas and crush them slightly using a fork. Stir well to combine everything.
4. Add the diced bell peppers, cumin, paprika, and chili powder to the pan. Mix well and let cook for another 2-3 minutes.
5. Drizzle in the lemon juice and mix again. Season with salt and pepper to taste. Cook uncovered for another 5-7 minutes, stirring occasionally.
6. Transfer the mixture to a bowl and fluff with a fork. Cover loosely with plastic wrap and set aside.
6. (Optional) Gently warm the Greek yogurt in the microwave for a few seconds, just until smooth. Set aside.
7. Serve the chickpea scramble hot in bowls and top with warmed tortillas, avocado, salsa, and your favorite toppings. Garnish with fresh herbs and enjoy!
Note: You can adjust the spiciness by adding more or less chili powder according to your preference.
Steps
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1
Done
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Preheat a large skillet over medium heat. Add the oil and once shimmering, add the onions and saute until softened, about 3-4 minutes. |
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2
Done
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Add the garlic and cook for another minute, stirring constantly. |
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3
Done
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Pour in the chickpeas and crush them slightly using a fork. Stir well to combine everything. |
|
4
Done
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Add the diced bell peppers, cumin, paprika, and chili powder to the pan. Mix well and let cook for another 2-3 minutes. |
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5
Done
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Drizzle in the lemon juice and mix again. Season with salt and pepper to taste. Cook uncovered for another 5-7 minutes, stirring occasionally. |
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6
Done
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Transfer the mixture to a bowl and fluff with a fork. Cover loosely with plastic wrap and set aside. |
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7
Done
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(Optional) Gently warm the Greek yogurt in the microwave for a few seconds, just until smooth. Set aside. |
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8
Done
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Serve the chickpea scramble hot in bowls and top with warmed tortillas, avocado, salsa, and your favorite toppings. Garnish with fresh herbs and enjoy! |
