I haven’t eaten eggs in over 13 years, and I’ve never really missed them. For most of those 13 years, one of my go-to brunch (or brinner) options was tofu scramble. While I still love my tofu scramble – especially when going out to brunch – I might like this chickpea flour scramble even more!
This chickpea flour scramble cooks in minutes and has only 6 ingredients! The turmeric provides the yellow color, and the black salt lends a sulfur-y aroma that is definitely reminiscent of eggs. Black salt is available in Indian groceries and online. If you don’t have any and want to try it anyways, you can substitute regular sea salt. It’s not the same, but still tasty. While cooking the scramble and breaking up the mixture, the mixture is going to be difficult to work with at first. Just stay persistent and keep scrambling, and soon enough all of the pieces will be cooked through.
I served the scramble with a simple arugula salad, avocado and cherry tomatoes. This combination was delicious, but chickpea flour scramble is endlessly versatile! It’s also great in tacos with just avocado and hot sauce, or with any cooked veggies.
- ¼ c. olive oil
- 2 T. red wine vinegar
- 1 T. lemon juice
- ½ tsp. sea salt
- 1 tsp. Dijon mustard
- 12 oz arugula
- Chickpea flour scramble (recipe below)
- 1 pt. cherry tomatoes, halved
- 2 avocado, sliced
- Whisk together oil, vinegar, lemon juice, salt and mustard to form dressing.
- Toss arugula with the dressing. Serve plated with the scramble, tomatoes and avocado.
- 2 c. chickpea flour
- 2 c. water
- 2 tsp. black salt (kala namak)
- 1 tsp. turmeric
- 1 tsp. garlic powder
- 1 tsp. olive oil
- Combine all ingredients except the oil in a large bowl and whisk until smooth.
- Heat oil in a large nonstick skillet over medium heat. Pour in the chickpea flour batter and let cook until edges look set, about 2-3 minutes. Break up the mixture with a spatula and scramble until the pieces are cooked and dry on all sides, about another 3 minutes.