Vegan Chickpea Scrambled Eggs

Vegan Chickpea Flour Scrambled Eggs

Yes, Vegan Chickpea Flour Scrambled Eggs really do taste like scrambled eggs. The secret is kala namak (black Indian salt), which imparts the flavor of a hardboiled egg, courtesy of its chemical composition. The formula is simple: it begins with equal parts chickpea flour and liquid (water, vegetable broth, or a combination thereof). Nutritional yeast and turmeric add flavor and color, respectively, and everything in between is seasoning to your own tastes.

The trick to ending up with scrambled egg-like texture and not a chickpea flour pancake, is constant movement. The batter cooks up as quickly as eggs and a good non-stick pan will ensure consistent results. Note: Our recipes are written exclusively with Anthony’s Goods flours unless otherwise specified. We measure flours with scoops that are gently packed and leveled, never poured into a regular measuring cup.

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Vegan Chickpea Scrambled Eggs

Vegan Chickpea Flour Scrambled Eggs

  • Author: Fresh. Out.
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: Serves 2 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Plant-Based
  • Diet: Vegan


Vegan Chickpea Flour Scrambled Eggs are a quick and easy plant-based alternative to eggs and are also cholesterol-free and high in protein.


  • 1/2 cup Anthony’s Chickpea Flour, packed and leveled
  • 1/2 cup water or unsalted vegetable broth
  • 1 tbsp Anthony’s Nutritional Yeast
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp kala namak salt*
  • 1/8 tsp ground black pepper


  1. Combine all dry ingredients in a medium bowl, then add broth or water and stir until combined (should be consistency of pancake batter). 
  2. Heat a large non-stick sauté pan over medium-low heat and add oil. Thoroughly coat the bottom of the pan with the oil.  Once the oil is hot, add the egg mixture and swirl the pan to spread into an even layer, then immediately begin flipping sections of the batter with a spatula. 
  3. Continue flipping constantly, and once the batter begins to thicken and set, break up into small chunks. Continue scraping the bottom of the pan, flipping the batter chunks keeping a consistent layer thickness and chunk size for even cooking. As the batter continues to cook and dry, it looks more like scrambled eggs. Fully cooked at 3-4 minutes, the chunks will be firm and not doughy or pasty. 
  4. Transfer to two plates or a serving dish and serve immediately.


*Kala namak, or Indian Black Salt adds a savory egg-like flavor to the pancakes due to its unique chemical composition. There are many kinds of black salt on the market but this one smells like hardboiled eggs and is regularly used in vegan “egg” dishes. Though available online for about $10, we picked up a 7-ounce bag at a local international market for only $1.29, and any local Indian grocer should have this staple ingredient. Because kala namak is used sparingly, this bag will last many months. We recommend transferring to a glass airtight container to retain freshness.

Nutrition Estimate Per Serving (1/2 RECIPE) – Calories: 175, Fat: 6.4, Saturated Fat: 3.3g, Polyunsaturated Fat: .3g, Monounsaturated Fat: 3g, Cholesterol: 0mg, Sodium: 318mg, Potassium: 335mg, Carbohydrates: 18.3g total/14.5g net, Fiber: 3.8 Sugar: 3, Protein: 9g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 9.5% (based on 2,000 calorie diet). Water used for liquid.



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