Easy Vegan Breakfast Recipe: Southwest Chickpea Scramble

by | March 4, 2019

Looking for a quick easy vegan breakfast recipe? Here’s an easy southwest chickpea scramble recipe that even your kids would love.

Replacing egg in your vegan diet can be tricky for some people because it is such a staple in cooking, baking, and especially breakfast. a lot of people turn to tofu to get the consistency of an egg. Tofu is a great substitute and is a good source of protein to start your day. But if you are looking for a little different taste and texture with the same protein, chickpeas can be a great alternative. Chickpeas have a heartier texture, you know the stick to your ribs kind, that can make your breakfast last a little bit longer throughout the day. I love using this southwest chickpea scramble in a corn tortilla for a breakfast taco topped with avocado and hot sauce. It’s an easy breakfast for fast mornings and if you make a little too much it is a great leftover as well to throw on a salad with some vegan ranch and salsa.

Southwest Chickpea Scramble

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Southwest Chickpea Scramble


  • 2 cup cooked chickpeas
  • 1 tbsp. nutritional yeast
  • 1/4 cup salsa
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tbsp. lime juice
  • 1/2 red pepper
  • 1/2 cup green pepper
  • 1 tbsp. green onion, diced


  • Heat a non stick frying pan over medium heat and sauté red and green peppers just until a little tender, about 2-3 minutes.
  • While peppers are cooking, in a mixing bowl add chickpeas and light smash with a fork leaving some pieces whole.
  • Pour in salsa, nutritional yeast, cumin, garlic powder, and lime juice. Fold ingredients into chickpeas until well combined.
  • Add chickpea mixture to the pan and mix well with peppers. Continue to cook over medium heat for 5-7 minutes until heated through and chickpeas are browned. Remove from heat and fold in green onions.
  • Serve in a taco shell for a breakfast taco or with a side of roasted potatoes.

Your Southwest Chickpea Scramble is ready! Don’t forget to hit the share button.

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Lindsay Robeson

Lindsay lives a plant-based life in Arizona with her husband and 2 little girls. She believes in the healing power of plants and is loving all the of the benefits. She would love to be given the opportunity to inspire everyone to live the plant life without sacrificing the taste of food. Check her out on Instagram, Website, and Facebook.



One Response to “Easy Vegan Breakfast Recipe: Southwest Chickpea Scramble”

  1. Raise Vegan: Mouthwatering and Refreshing Lemon Ginger Nice Cream - Svelte® Organic Protein Shakes
    April 23rd, 2019 @ 6:33 pm

    […] Have you ever tried making your own dairy-free ice cream? Using frozen bananas and a few simple ingredients, you can make a tasty nice-cream treat filled with flavor and free of guilt. Banana nice-cream may be one of the best snacks ever! You get a creamy bowl of goodness without refined sugars and unhealthy add-ins. Feel refreshed with this tangy and sweet variety including stomach settling ginger and loads of vitamin C. You can enjoy this delicious nice-cream any time of the day — even for breakfast! […]

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