# Components:
→ Chickpea Scramble
01 - 1 cup canned chickpeas, drained and rinsed
02 - 1/4 cup unsweetened plant-based milk, such as almond or oat
03 - 1/4 cup diced onion
04 - 1/4 cup diced red bell pepper
05 - 1 tablespoon olive oil
06 - 1/4 teaspoon ground turmeric
07 - 1/4 teaspoon ground cumin
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon black salt (kala namak) or regular salt, to taste
10 - 1/8 teaspoon ground black pepper
11 - 2 tablespoons chopped fresh parsley or chives
→ Toast
12 - 2 slices whole grain or sourdough bread
→ To Serve (optional)
13 - Sliced avocado
14 - Halved cherry tomatoes
15 - Hot sauce or chili flakes
# Directions:
01 - In a medium mixing bowl, roughly mash the canned chickpeas using a fork or potato masher, maintaining a slightly chunky texture.
02 - Heat olive oil in a nonstick skillet set over medium heat. Add diced onion and red bell pepper, sauté for 2 to 3 minutes until vegetables soften.
03 - Introduce the mashed chickpeas into the skillet. Stir in turmeric, cumin, smoked paprika, salt, and black pepper. Cook the mixture for 2 minutes, stirring often to combine the flavors evenly.
04 - Pour in the unsweetened plant-based milk and continue cooking for 2 to 3 minutes, stirring until the mixture reaches a creamy consistency and is heated through.
05 - Place bread slices in a toaster and toast until golden brown and crisp.
06 - Spoon the chickpea scramble evenly over each toasted bread slice. Top with chopped fresh parsley or chives for added freshness.
07 - Finish with your choice of optional toppings including sliced avocado, halved cherry tomatoes, or a dash of hot sauce. Serve immediately while warm.
