Serves 1
15 min
Chickpea Flour Scramble with Avocado & Chives
Recipe GLPR8e46e207e5461c
A plant-based scrambled "egg" alternative made with chickpea flour, nutritional yeast, and tahini, topped with fresh avocado and chives on toasted grain bread. Creamy, protein-rich, and entirely dairy-free.
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Ingredients
1/4 cup chickpea flour
1 1/2 tablespoons nutritional yeast
1/3 cup unsweetened almond milk or water
1 tablespoon tahini
pinch Large pinch of salt (black salt preferred)
1 tablespoon coconut oil or vegan butter
1 slice wholegrain or gluten-free bread, toasted
1/2 small avocado, diced
1 tablespoon fresh chives, snipped
Freshly ground black pepper to taste
Directions
Heat a small skillet over medium heat. Add the coconut oil or vegan butter, allowing it to melt evenly across the pan.
In a bowl, whisk together the chickpea flour, nutritional yeast, tahini, salt, and almond milk (or water) until you have a smooth, pourable batter with no lumps.
Pour the batter into the hot skillet and let it cook undisturbed for 1–2 minutes, until the edges begin to look dry and set.
Using a wooden spoon, break up the mixture into small curds and continue stirring gently, scraping the bottom and sides of the pan, until the scramble is mostly dried and clumpy but still tender (about 3–5 minutes). The mixture should not brown.
Spread or drizzle the scramble onto the toasted bread.
Top with the diced avocado, scatter the fresh chives over the top, and season with freshly ground black pepper.
Serve immediately while warm.
