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Tuscan Chickpea Scramble 

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! 
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American, Mediterranean
Keyword: Chickpeas, Meal Prep
Servings: 4 meals
Calories: 413kcal
Author: Meal Prep on Fleek

Ingredients

Chickpea Scramble

  • 31 ounces canned chickpeas
  • ¼ medium red onion diced
  • ¼ cup cooked sweet potato diced and slightly microwaved
  • 2 tablespoon olive oil
  • 2 tablespoon sun dried tomatoes diced (not packed in oil)
  • 2 teaspoon ground turmeric
  • ½ teaspoon Salt
  • ½ teaspoon black pepper
  • 1 clove garlic minced

Kale Pesto

  • ¼ cup kale
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 2 teaspoon 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

Nutrition

Serving: 1meal | Calories: 413kcal | Carbohydrates: 45.7g | Protein: 13.5g | Fat: 20.4g | Fiber: 12.9g
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