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You are here: Home / Breakfast / Chickpea Scramble Waffle Stackers

Chickpea Scramble Waffle Stackers

By Flora & Vino 8 Comments

Jump to Recipe·Print Recipe

Unique vegan savory breakfast combination with an easy chickpea scramble on top of your favorite waffles. Perfect for a protein-packed savory breakfast option.

Chickpea Scramble Waffle Stackers

It’s hard to beat a big savory breakfast.

We made it through the first week in January, and in the morning, I’m making WAFFLES to celebrate.

I bet you’ve never seen a savory Saturday quite like this– a hot mess of scrambled chickpeas and veg sitting pretty on your favorite toasted waffles.

Savory waffles with packed with protein, veggies, and healthy fats!

I’ve never had chicken & waffles, but I feel like this Chickpea Scramble Waffle Stackers gives the southern classic some serious FOMO.

Grab your favorite homemade or frozen waffles and let’s stack them high with an easy chickpea scramble and drool worthy condiments.

Chickpea Scramble Waffle Stackers

To be honest I’m not much of a waffle person.

They taste great but then an hour later my stomach is grumbling for more food, please.

That was before I topped these hearty waffles with my favorite protein and fiber rich chickpea scramble.

You’ll love this recipe option if you’re tired of tofu or avoiding soy for whatever reason.

They key to this chickpea scramble is lightly smashing the chickpeas before adding to the skillet.

This gives the garbanzo beans more of a “scramble” feel and helps them brown with a slightly crispy texture.

I used diced carrots and onions in my skillet, but you could also use chopped broccoli, asparagus, mushroom, or bell pepper, to name a few alternative veggies.

After scramblin’, grab a waffle or too and load them up with warm scramble and your favorite condiments.

Chickpea Scramble Waffle Stackers

If you make these Chickpea Scramble Waffle Stackers, let me know!

I love mine topped with lots of fresh dill and green onion.

Give me a shout on Instagram and use #floraandvino to show me yours.

Check out my Pinterest page to pin more recipes like this one to make later!

For more savory breakfast inspiration, check out my Loaded Tofu Scramble Bowl for One and Sweet & Savory Breakfast Salad .

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Chickpea Scramble Waffle Stackers

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Chickpea Scramble Waffle Stackers


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 25 mins
  • Yield: 4 servings
  • Diet: Vegan
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Description

Unique vegan savory breakfast combination with an easy chickpea scramble on top of your favorite waffles. Perfect for a protein-packed savory breakfast option.


Ingredients

Chickpea Scramble Waffle Stackers

  • drizzle of avocado oil
  • 1/2 cup white onion, diced
  • 1/4 tsp garlic powder
  • 1/2 cup diced carrots
  • 1 15 oz can of chickpeas, drained and rinsed and lightly smashed
  • 1/4 tsp ground turmeric
  • 1/4 tsp smoked paprika
  • 1 TBSP nutritional yeast, optional
  • 2–4 scallions, thinly sliced
  • Himalayan sea salt, to taste
  • Black pepper, to taste

For serving

  • fresh dill, roughly chopped
  • fresh sliced tomato
  • avocado
  • frozen or homemade waffles (Gluten-Free/Vegan as needed), toasted

Instructions

  1. Heat a pan over medium heat with a drizzle of avocado oil.
  2. Once it’s warm, and the onions and garlic powder and sauté the until the onions are soft, about 3-5 minutes.
  3. Add the carrots and cook for another 5 minutes, until they start to soften.
  4. Add in the chickpeas, lightly smashed, with the ground turmeric, smoked paprika, optional nutritional yeast, and green onion.
  5. Sauté for 5-8 minutes, until the chickpeas are lightly browned and the veggies are tender.
  6. While vegetables are cooking, prepare your sliced tomato, avocado, and waffles.
  7. To assemble, top the warm waffles with avocado, sliced tomato, chickpea scramble, and fresh dill. Serve immediately.

Notes

Time doesn’t include time to make homemade waffles

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Entree
  • Method: Stovetop, Toaster
  • Cuisine: Vegan, Oil-Free, Gluten-Free Options

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

 

Filed Under: All Food Recipes, Breakfast

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Autumn Winter Squash Mango Smoothie Bowl (Banana-Free)
Lemon Poppyseed Muffins with Coconut Butter Glaze

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Reader Interactions

Comments

  1. Dan

    January 6, 2019 at 8:55 am

    Looks great!

    Reply
    • Flora&Viino

      January 8, 2019 at 7:41 am

      Such a fun combo!

      XOXO Lauren

      Reply
  2. Liv

    January 8, 2019 at 2:30 am

    This looks super yummy. I am deffo going to try this.

    Reply
    • Flora&Viino

      January 8, 2019 at 7:40 am

      Hi Liv, Thanks!!! Let me know how it works for you!

      XOXO
      Lauren

      Reply
  3. Brittney

    January 10, 2019 at 3:00 pm

    Toying with making the switch to vegan and these look AMAZING! Love chickpeas — so versatile. Would probably drizzle some canned coconut cream/milk or a lime-veganaise combo on top as a syrup. Can’t wait to try these out this weekend!

    Reply
    • Flora&Viino

      January 10, 2019 at 11:16 pm

      Hi Brittney!

      That sounds amazing!!! Let me know what you think when you do! XOXO.

      Lauren

      Reply
  4. Stella

    April 6, 2020 at 11:39 am

    This recipe fed 3 people. Also, I don’t recommend lightly mashing the chickpeas as this caused the skins to come off. I then had to remove as many as I could. It doesn’t look in the picture like they were smashed either.

    Reply
    • Flora & Vino

      April 8, 2020 at 8:28 am

      Hi Stella! Thanks so much for the feedback. Sorry about the chickpea skins! I usually eat them like that anyway.

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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