Chickpea Scramble with Spinach Strawberry Salad

Wake up to a protein-packed breakfast that's a little bit savory and a little bit sweet. The hearty chickpea scramble packs in a ton of flavor and micronutrients while the strawberry spinach salad adds a sweet, fresh balance and plenty of inflammation-fighting antioxidants. Feel great when you walk out the door and for hours after. You can even take the leftovers for lunch!

Recipe

Category
Yields1 Serving

Ingredients

Scramble
 ½ cup chickpea flour
 1 tbsp nutritional yeast flakes
 ¼ tsp ground turmeric
 ¼ tsp smoked paprika
 ½ tsp baking powder
 ¼ tsp sea salt, smoked salt or kala namak salt
  tsp ground black pepper
 ¾ cup water
 1 tsp low-sodium soy sauce or tamari
 3 tbsp low-sodium vegetable broth or olive oil, divided
 1 cup cremini or button mushroom, thinly sliced
 1 garlic clove, minced
 ½ cup diced bell peppers (red, green, yellow, orange or a combination)
 ½ cup halved cherry tomatoes
 ½ avocado, pitted and diced
 1 green onion, cut on a bias
Salad
 3 cups of baby spinach
 ½ cup sliced fresh strawberries
  cup crumbled non-dairy feta cheese (optional; Violife brand is best)
 ¼ cup crushed walnuts or pecans
 ¼ cup maple syrup
 2 tbsp dijon mustard
 1 tbsp apple cider vinegar
  tsp sea salt
 1 pinch ground black pepper

Instructions

Scramble
1

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.

Salad
2

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.

Ingredients

Scramble
 ½ cup chickpea flour
 1 tbsp nutritional yeast flakes
 ¼ tsp ground turmeric
 ¼ tsp smoked paprika
 ½ tsp baking powder
 ¼ tsp sea salt, smoked salt or kala namak salt
  tsp ground black pepper
 ¾ cup water
 1 tsp low-sodium soy sauce or tamari
 3 tbsp low-sodium vegetable broth or olive oil, divided
 1 cup cremini or button mushroom, thinly sliced
 1 garlic clove, minced
 ½ cup diced bell peppers (red, green, yellow, orange or a combination)
 ½ cup halved cherry tomatoes
 ½ avocado, pitted and diced
 1 green onion, cut on a bias
Salad
 3 cups of baby spinach
 ½ cup sliced fresh strawberries
  cup crumbled non-dairy feta cheese (optional; Violife brand is best)
 ¼ cup crushed walnuts or pecans
 ¼ cup maple syrup
 2 tbsp dijon mustard
 1 tbsp apple cider vinegar
  tsp sea salt
 1 pinch ground black pepper

Directions

Scramble
1

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.

Salad
2

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.

Chickpea Scramble with Spinach Strawberry Salad
Nutrition Facts

Servings 1


Amount Per Serving
Calories 292
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Cholesterol 0mg
Sodium 345mg15%
Potassium 1417mg41%
Total Carbohydrate 40.1g14%
Dietary Fiber 9.1g37%
Sugars 18g
Protein 10.5g21%

Calcium 9%
Iron 24%
Vitamin D 315%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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