Tuscan Chickpea Breakfast Scramble Meal Prep Recipe
Do us a favor, meal prep fam—Close your eyes and relax. Now imagine you’ve just woken up in a lavish seaside B&B on vacay in Italy. You can hear children laughing and playing in the sand, as ocean waves peacefully wash up on the shore. The tranquility of the scene begins to lull you back to sleep when suddenly you hear a knock on your door. Room service is here with your breakfast!
You could expect to pay a ton of money for an experience like that, but MPOF wants you to know that you don’t have to, thanks to today’s fresh meal prep idea—a Tuscan chickpea scramble! We absolutely love the flavors it contains because they are traditional without being unhealthy! In fact, this breakfast meal prep idea is a great option because of how healthy it is! The chickpea content is something that really aids in health benefits because they naturally are a great source of fiber. Fiber is incredibly important in your diet because it helps regulate your blood sugar while ensuring that what you’re eating is actually filling. This Tuscan chickpea scramble meal prep idea contains an absolutely insane amount of fiber at 12.9g per serving (your RDA is around 30g), so you’re sure to get a full and energized start to your work or school day!
Perhaps our favorite part of this Tuscan chickpea scramble meal prep idea is the blood orange slices. Of course, the sweet and tart flavor profile complements the savory flavors of the scramble itself, but did you know that blood oranges are also quite good for you? Like other oranges, they provide an excellent source of vitamin C for healing tissues in the body and improving immune function. Their distinct red hue is what sets them apart from other orange varieties, and actually is caused by an antioxidant known as anthocyanin. This helps lower your levels of LDL or “bad” cholesterol.
How long will this Tuscan chickpea scramble meal prep idea last for?
When we made this Tuscan chickpea scramble, we found that it lasted 3-4 days in the refrigerator—This is perfect, because the recipe yields enough for you to eat it once a day, or for 4 servings.
Can this Tuscan chickpea scramble be frozen?
While you certainly can freeze it for a later date, in general, we felt that this meal prep idea was so simple and cheap (in our under $4 category) to make that it made more sense to remake as necessary.
How do you make this Tuscan chickpea scramble?
Coming together in about half an hour altogether, the process of cooking this Tuscan chickpea scramble starts with sautéing the onions, garlic, sweet potato, and sun-dried tomatoes in a heated and oiled pan for 3-5 minutes. Once you’ve accomplished this, mash your canned chickpeas until chunky, then cook them in the skillet for around 10 minutes with the rest of your veggies. The kale pesto is even easier to make and simply involves blending all its ingredients together on low until smooth.
How to portion this Tuscan chickpea scramble?
We felt that this awesome meal prep idea was best when we portioned it into a two-compartment meal prep container! This allowed the scramble to be held separate from the blood orange slices.
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Canned chickpeas last about 4 days in the fridge
Tuscan Chickpea Scramble Ingredients:
- 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)
- 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
- 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
- 1/4 cup kale
- 1 clove garlic
- 2 tbsp olive oil
- 2 tsp Sea Salt
- 3 tbs pepitas
- juice of lemon
- blood orange
- 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).
- Blend all ingredients on low speed until smooth.
- Serve, store, and enjoy!