Vegan Breakfast Scramble

YIELD: SERVES 2 

Energy: 335 calories 

Fat: 7.3 grams 

Protein: 15grams 

Total carbohydrates: 50 grams 

Fiber: 15 grams 

Untitled design (22)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

1 can low-sodium chickpeas, (15- ounce) 

1⁄2 teaspoon ground turmeric 

1⁄2 teaspoon freshly ground black pepper 

1 cup leeks, cleaned and sliced

1/4 cup grated carrots (peeled)

2 garlic cloves, minced 

2 cups arugula

1 tablespoon freshly ground flaxseeds 

A handful of fresh parsley, minced 

A handful of fresh cilantro, minced 

Fresh lemon juice, to taste 

Instructions

Drain the chickpeas over a bowl, saving the liquid from the can. Pour a tablespoon of the liquid over the chickpeas in a separate medium bowl. Using a fork, lightly mash the chickpeas leaving some whole. Stir in the turmeric and pepper until well combined. 

Add the leeks and carrots and 2 tablespoons of water to a medium skillet over medium heat. Cook for 3 minutes or until the leeks and carrots are tender. Ass garlic and continue to sauté for a minute more, or until the garlic is fragrant. Add a little more water to the pan to keep it from burning.

Add the mashed chickpeas to the pan and cook for 2 to 3 minutes more to warm through. Arrange the arugula at the bottom of the breakfast bowls and top with the chickpea scramble. Finish with a squeeze of lemon juice to taste and a sprinkle of flaxseeds and herbs.

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