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Scrambled Chickpeas with Toast

Servings 1 serving


  • 1 bag peppers and onions frozen
  • 1 bag spinach frozen
  • 0.75 tsp onion powder
  • 0.75 tsp garlic powder
  • salt and pepper to taste
  • 6 oz chickpeas drained and rinsed
  • 0.25 tsp turmeric
  • 0.25 tsp black salt
  • 1 slice Ezekiel bread toasted


  • Add peppers and onions to a pan over medium high eat and saute until thawed then add frozen spinach
  • Continue cooking until vegetables are almost all the way cooked through then add garlic powder, onion powder, and salt/pepper to taste
  • Once most of the water has cooked off of the vegetables, remove from the pan and set aside
  • Using a fork, mash the chickpeas leaving some chickpeas still partially whole
  • Mix the turmeric and black salt into the chickpeas along with a splash of water if needed to help break up and blend in the black salt
  • Cook the chick peas over medium high heat till just warm then add in 6 ounces of the vegetables that you set aside earlier
  • Continue cooking the vegetables and chickpeas until the flavors are melded together and heated/cooked through
  • Transfer chickpeas and veggies to a plate and serve with a piece of toasted Ezekiel bread