Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

Chickpea Scramble with Garlicky Kale

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

This post is sponsored by Yummy Yammy.

Veggie scrambles have been a go-to meal for me for the last couple of years, but it wasn’t until a few months ago that I branched out from my usual crumbled tofu to try chickpeas. And oh man, I am making up for lost time! If you haven’t tried a chickpea scramble yet, I feel confident in saying you’re missing out. Let’s remedy that.

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

I’ve found that the key lies in mashing the chickpeas, but not so much that they’re completely uniform. I love the contrast in texture of the smaller pieces and a few whole beans throughout, and unlike with tofu, you don’t have to worry about pressing out the water to avoid a soggy scramble. Seasoning them well is also critical, and my favorite is a combination of turmeric (for color, flavor, and potent anti-inflammatory benefits), a little smoked paprika, and a generous helping of nutritional yeast, especially when paired with caramelized red onion and a big squeeze of lemon juice for brightness.

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

And then the toppings! Avocado is always a staple on my scrambles, along with fresh cilantro and salsa. I vary the salsa depending on my mood and whether I want the heat level mild or extra hot, but recently I’ve been smitten with a sweet potato salsa—specifically, a Moroccan sweet potato salsa with curry, lentils, and kale.

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

A Vermont-based company called Yummy Yammy reached out to me a couple of weeks ago and asked if I wanted to try their salsas, which include other flavors like Tuscan Sweet Potato (with roasted red pepper, white beans, and basil) and Mexican Sweet Potato (with black beans, corn, and chipotle). I thought the sweet potato base was genius, and the flavor combinations were really interesting. I also like that they offer the Mexican flavor in mild, medium, and hot. I enjoy spicy food, but I once had a company send me some salsa that was so hot it was inedible, and that’s not at all the case with Yummy Yammy.

I served the chickpea scramble over a giant plate of extra garlicky kale and that eat-out-of-the-jar-it’s-so-good Moroccan salsa. It was probably the best meal I’ve eaten in a long time, and one that only took half an hour to throw together, including time to wash the dishes. Aaron proclaimed this dish restaurant-quality, so I think if you’d like to branch out from tofu scrambles, this recipe would be an excellent place to start.

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

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Chickpea Scramble with Garlicky Kale

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

Chickpea Scramble with Garlicky Kale

Gluten Free, Vegan,

Serves: 2


Cook Time: 20 mins

Chickpea scramble served over garlicky kale with sweet potato salsa—one of the best meals I've eaten in a long time, and it only took half an hour to make! If you'd like to branch out from tofu scrambles, this recipe is an excellent place to start.

Chickpea Scramble with Sweet Potato Salsa & Garlicky Kale | picklesnhoney.com

Chickpea Scramble with Garlicky Kale

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Ingredients

For the chickpea scramble:

  • 15 ounces cooked chickpeas
  • 2 teaspoons extra virgin olive oil
  • 1/2 small red onion, chopped
  • juice of 1/2 lemon
  • 1-2 tablespoons filtered water (optional)
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon smoked paprika
  • few pinches fine sea salt to taste

For the garlicky kale:

  • 2 teaspoons extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 1 bunch kale
  • few pinches fine sea salt to taste

For the topping:

  • 1 jar Yummy Yammy Sweet Potato Salsa (or your favorite salsa)
  • 1 medium avocado, sliced
  • fresh cilantro, chopped

Cuisine: Gluten Free, Vegan Servings: 2

Cook Time: 20 mins

Chickpea scramble served over garlicky kale with sweet potato salsa—one of the best meals I've eaten in a long time, and it only took half an hour to make! If you'd like to branch out from tofu scrambles, this recipe is an excellent place to start.

Instructions

  • Mash the chickpeas in a medium bowl with a fork or potato masher. It's okay to leave a few whole.
  • Heat the olive oil in a large sautée pan over medium heat. Add the onion, and sauté it for 5 to 7 minutes, or until translucent.
  • While the onion is cooking, heat a second large sautée pan over medium heat for the garlicky kale. Once heated, add the 2 teaspoons of olive oil and minced garlic, and cook until the garlic is golden (1-2 minutes). Add the kale and stir to coat the greens. You can cover the pan for a minute or two to help steam the greens if you like. Continue to stir every so often until the kale cooks down (about 5 minutes). Add salt to taste, then turn the heat to low while you cook the chickpeas.
  • Once the onions for the scramble are cooked, add in the mashed chickpeas and cook for 4-5 minutes without stirring so that they brown. Stir and cook them for an additional 1-2 minutes, then mix in the lemon juice, water (if the chickpeas need a bit more liquid), nutritional yeast, turmeric, smoked paprika, and a few pinches of sea salt to taste.
  • To serve, plate the chickpea scramble atop the garlicky kale. Top with a generous spoonful (or two) of salsa, sliced avocado, and some chopped cilantro. Enjoy!

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Caitlin says

    this really looks amazing! i need to find that sweet potato salsa stat. it sounds freakin delicious.

  2. Emma says

    I want that sweet potato salsa! I’m sure the scramble would be good with some chunks of baked sweet potato mixed in though, then topped with regular salsa perhaps?! Brain is ticking…

  3. YUM! I love tofu scrambles, but this is such a great way to use another plant based protein source in a similar way. Totally trying this!

  4. i have never tried smashed chickpeas like this before….i want to wrap this into a breakfast burrito now.

  5. Bianca says

    Oh – this looks amazing! I need to try this weekend! Thx for sharing. xx Bianca

    http://thefriendlyfig.com/

  6. Jackie says

    Thank you so much for this recipe! I developed a strong sensitivity to soy products and haven’t been able to make tofu scramble for aeons. This recipe gives a great alternative.

    1. Amanda says

      I’m so happy you’ll be able to enjoy veggie scrambles again, Jackie! The chickpeas are such a great alternative to tofu.

  7. Jordan says

    Amanda, you say to use cooked chickpeas. How do you cook yours before pan frying? Because the only way I have ever cooked chickpeas before is in the oven or panfrying. Thanks 🙂

    1. Amanda says

      I just meant not to use dried chickpeas. So, you could use canned (which are already cooked), or make sure to cook the dried chickpeas before making the scramble recipe. Sorry if that was confusing!

  8. Shonalika says

    So far I’ve never been content with tofu scrambles (probably doing them wrong) or had any luck with chickpea flour scrambles (definitely doing them wrong!) so smashed chickpeas are the perfect “lazy” way out for me! I love your spice and seasoning ideas here – I grew up used to flavours like turmeric mixed into scrambled eggs. For lunch today I fried a bunch of vegetables (and an apple) including the kale (well, spinach, but whatever) first before mixing the scramble in and serving in a tortilla wrap. So good <3

    1. Amanda says

      Tofu scrambles can be a little tricky. I like them best with extra firm tofu with as much water pressed out as possible. I find it also helps to let it cook in the pan for a few minutes before stirring to give it time to brown (less mushy!). That aside, I’m so happy to hear you’re loving chickpea scrambles!

  9. Bethany says

    I didn’t have chickpeas so I used a can of black beans and lime juice in place of the lemon. I only have regular tomato salsa but this was so AMAZING!!!! I just got done cramming my face and even the nonvegan hubby liked the bite I sacrificed for him to try! Will be making this again!!!!

    1. Amanda says

      I love that you adapted the recipe for what you had on hand. Great call on the black beans + lime juice!

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