Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!



Now for some scramble!


This scramble is:

  • The perfect breakfast
  • Soy- free
  • Vegan
  • Customizable – use any veggies you usually like in an omeletteĀ 
  • Full of protein and fiber

Chickpea Scramble

  • Servings: 1
  • Difficulty: easy
  • Print




  • 1/3 c chickpea/ garbanzo bean flour
  • 3/4 c almond milk
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • veggies of choice (I used pepper, mushroom, kale spinach)
  • toppings of choice (I used fresh ground pepper and tomato; salsa is also good)


  1. Heat a skillet on medium heat.
  2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
  3. Pour your mixture into your skillet. Add in your veggies of choice.
  4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
  5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
  6. Transfer scramble to a plate. Add desired toppings and enjoy!img_7498

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, PinterestĀ & Facebook! See the source image

Enjoy the weekend!



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