FOOD NEWS
Try Scrambled Chickpeas For Delectable Vegan Breakfast Wraps
BY JULIA HOLLAND
Popular vegan egg substitutes include tofu and aquafaba, but chickpeas are the best choice for breakfast wraps, providing protein and a moist texture just like scrambled eggs.
To "scramble" chickpeas, you can pan-fry cooked, canned chickpeas (whole or mashed) or use ground dried chickpeas blended with water and spices to mimic scrambled eggs.
Chickpea flour mixed with liquid and cooked in a non-stick pan replicates the fluffy curds of beaten eggs. Turmeric is a classic choice to turn the scramble a convincing yellow.
Experiment with other herbs, vegetables, and spices. For a Mexican wrap, try adding onions, bell peppers, jalapeños, chili powder, and hot sauce to your chickpea scramble.
This scramble pairs perfectly with black beans, red salsa, avocado, and pico de gallo inside a flour tortilla. You can also try using vegetable broth instead of water in the scramble.
Another great wrap idea is a Mediterranean breakfast pita stuffed with a scramble of chickpeas, garlic, onions, smoked paprika, chili powder, stewed tomatoes, and baba ganoush.