Tuscan Chickpea Scramble 

Chickpea-Breakfast-Scramble-Bowls-777x431

Tuscan Chickpea Breakfast Scramble Meal Prep Recipe

Tuscan Chickpea Scramble 

Bursting with flavors of Tuscany, this vegan Tuscan chickpea scramble with kale pesto will leave you feeling full and ready to take on the day! 

Tuscan Chickpea Scramble 

Tuscan Chickpea Scramble Ingredients: 

Chickpea Scramble: 

  • 31 oz. Canned Chickpeas 
  • 1/4 of Medium Red Onion (diced) 
  • 1/4 C. Sweet Potato (chopped; lightly cooked in microwave ~2 minutes) 
  • 2 Tbsp. Extra Virgin Olive Oil 
  • 2 Tbsp. Dried Tomatoes (diced) 
  • 2 tsp. Ground Turmeric 
  • 1/2 tsp. Pink Himalayan Salt 
  • 1/2 tsp. Ground Black Pepper 
  • 1 Garlic Clove (minced) 

Kale Pesto: 

  • 1/4 C. Kale 
  • 1 Clove Garlic 
  • 2 Tbsp. extra Virgin Olive Oil 
  • 2 tsp. Pink Himalayan Salt 
  • 3 Tbsp. Raw Pumpkin Seeds/Pepitas 
  • Juice of 1 Lemon 
  • Optional: Blood Orange Slices 

Tuscan Chickpea Scramble 

Tuscan Chickpea Scramble 

Tuscan Chickpea Scramble 

Meal Prep Containers by Meal Prep on Fleek x Goodcook

Tuscan-Chickpea-Breakfast-Scramble-Bowls-Pinterest

Tuscan Chickpea Scramble 
Print Pin
0 from 0 votes

Tuscan Chickpea Scramble 

Bursting with flavors of Tuscany, this vegan Tuscan chickpea scramble with kale pesto will leave you feeling full and ready to take on the day! 
Course Breakfast
Cuisine American, Mediterranean
Keyword Chickpeas, Meal Prep
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 meals

Ingredients

Chickpea Scramble

  • 31 ounces canned chickpeas
  • 1/4 medium red onion diced
  • 1/4 cup cooked sweet potato diced and slightly microwaved
  • 2 tbsp olive oil
  • 2 tbsp sun dried tomatoes diced (not packed in oil)
  • 2 tsp ground turmeric
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 clove garlic minced

Kale Pesto

  • 1/4 cup kale
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tsp Sea Salt
  • 3 tbs pepitas
  • juice of lemon

Optional

  • blood orange

Instructions

Chickpea Scramble

  • Heat a large skillet over medium/high heat then add oil. 
  • Next, add onions, garlic, sweet potato, and sun-dried tomatoes and sauté for ~3-5 minutes, stirring occasionally. 
  • In a mixing bowl, gently mash chickpeas until partially mashed and partially intact chickpeas remain. Mix in seasonings until well-combined. 
  • Add chickpea mixture to the skillet, let cook ~10 minutes (stirring occasionally). 

Kale Pesto

  • Blend all ingredients on low speed until smooth. 
  • Serve, store, and enjoy! 

Notes

Nutrition for 1 out of 4 meals:
13.5g Protein | 45.7g Carbs | 20.4g Fat | 12.9g Fiber | 413 Calories

3 Comments on "Tuscan Chickpea Scramble "

  1. this looks so good! i think i’m going to make this ? the blood oranges, idk ? i’m drooling ?

  2. Loved this recipe. I roasted some kale with sesame oil drizzled onto it before blending it for my pesto. Paired with the turmeric, it was this earthy blend when heated. So yummy! Thank you!

  3. This is happening soon! ❤️

Leave a comment

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.