Chickpea Scramble Breakfast Sandwich
We love making protein-packed breakfasts around here. It helps get us through the day without getting sluggish, puts an end to mid-morning snacking, and gets us through our afternoon runs with the pup. One of our favorite ways to do that is to whip up a big batch of spicy chickpea scramble! We toss slightly mashed chickpeas into a large skillet, toss in whatever veggies we have and some of our favorite spices (usually some combo of cumin, chili powder + lots of garlic), and cook it until the whole thing is heated through and the veggies are soft. Its super easy to whip up, reheats well, and last about a week in the fridge! When I'm on top of my shit and food prepping, this is one of my faves. Sometimes though, eating the same breakfast can get boring. You've been there- breakfast rut is the worst! To mix things up we bought focaccia buns, piled 'em high with chickpea scramble, creamy avocado, a slice of Field Roast's new Chao cheese, a smattering of mustard, and a sprinkle of cilantro. PERFECTION! So much flavor and such a nice change from the usual faux meat + faux egg combo. So, let's eat!
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INGREDIENTS:
Mexican Chickpea Scramble (about 1/2 cup per sandwich) 2 focaccia buns 2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese 2 tablespoons spicy mustard 1 avocado, pitted and thinly sliced DIRECTIONS: Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through. In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns. Spread the inside of the bottom and top of the buns with 1-2 teaspoon of mustard each. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado. Serve and enjoy! Makes 2 breakfast sandwiches. Scramble can be refrigerated 4-5 days in the fridge and reheated.
18 Comments
Barb@ThatWasVegan? link
4/8/2015 06:33:26 am
Ohhh those look amazing!
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Sumit link
4/9/2015 11:26:58 pm
Barb, thanks for the new way of doing breakfast. It looks amazing.
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Meg @ Noming thru Life link
4/10/2015 05:48:07 am
Oh my my my. This is the greatest idea and breakfast sandwich on the face of the earth. Great pics and absolutely delicious looking! Cannot wait to stuff my face with this!
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michelle @ Boards&Knives link
4/10/2015 05:59:23 am
Divine! I love new vegan breakfast ideas and this one looks like a winner in the innovation category!
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Stephanie Tsia
4/15/2015 01:21:27 pm
These look amazing! I can't wait to try this recipe :)
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Stacey link
4/18/2015 10:50:26 pm
Looks delicious! Much better than my current breakfast rut–cereal.
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michele
4/21/2015 03:25:23 am
Looks amazing - can't wait to try it!
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Casandra
4/21/2015 03:34:48 am
Looks wonderful! going to make these soon!
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Lisa
4/22/2015 07:31:23 am
I love chickpeas so much so I can't wait to try this recipe! It looks and sounds amazing
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Meg
4/23/2015 07:40:09 am
This looks delicious and simple to make! Can't wait to try it!
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Yesenia Ramirez link
4/30/2015 12:44:51 pm
I'm definitely going to have to try this one day..loooks so yummmmyyy :D
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Kim Henrichs
5/3/2015 04:34:00 am
I love everything in this! It is getting made asap.
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Jillian
5/4/2015 12:25:43 am
Yum! I definitely need some new recipes to change up my breakfasts, and this looks perfect!
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Meaghan
5/8/2015 08:46:19 am
MMM I can't wait to try this recipe!!
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Mason
5/9/2015 09:55:32 pm
Wow! Absolutely amazing!
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Anna link
7/5/2015 07:39:05 pm
looks super delicious!! yummy
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Monica
11/22/2015 10:39:37 am
Would you happen to know if this freezes well? I'm trying to make a variety of grab-and-go foods because our schedules are getting busier and busier. I'd love a nice breakfast option.
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Amber link
11/22/2015 07:49:40 pm
Hi Monica! I think the chickpea scramble alone would freeze well, so you could definitely freeze it, reheat it, plop to on some bread with a veggie or two and run out the door. Enjoy!
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