Combine chickpea flour, nutritional yeast, turmeric, paprika, baking powder, salt and pepper in medium bowl. Combine water and soy sauce in a small mixing bowl and whisk into the dry ingredients until well incorporated. Set aside.

Add 1 tablespoon vegetable broth to a medium sized skillet over medium low heat. Add mushrooms and cook 4 to 5 minutes. Stir mushrooms and cook another 4-5 minutes until lightly browned. Add garlic, bell peppers and tomatoes and cook for another 3-5 minutes until tender. Set vegetables aside in a separate bowl. Add remaining 2 tablespoons of broth to the skillet. Pour in chickpea batter and cook for 2 minutes until firm around the edges. Use a fork or spatula to break up the chickpea mixture into chunks. Cook for an additional 5 minutes until lightly browned. Return vegetables to skillet and stir a few times to blend and combine well.

Add maple syrup, dijon mustard, vinegar, salt and pepper to a blender and blend until smooth and creamy, about 30 seconds.

To assemble the Chickpea Scramble and Salad: to a medium serving dish, place a few scoops of the scramble and garnish with diced avocado and sliced green onion. Serve with your favorite hot sauce or ketchup. Plate the salad greens next to the scramble and top with strawberries, feta cheese, nuts and a few tablespoons of salad dressing.