Chickpea Scramble Morning Salad

This always seems to surprise people, but I'm not really a huge fan of salads. Sure, they can be delicious, but I often find them uninspiring, even with great ingredients and a solid dressing. Sometimes, though, you find one that just really hits the spot. That's the case with this easy Chickpea Scramble Morning Salad. It's easy to put together shortly after you wake up, takes very little time, and sets you up for a satisfied, healthy day.

This recipe makes two servings, and any leftovers can be kept in the fridge for up to 5 days.

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Ingredients for the scramble

• 1.5 cups chickpeas (1 can or start with 0.5 cup of dry beans)

• 1 - 2 Tbsp aquafaba (retained from the can of chickpeas or from the water you boil them in)

• 0.5 tsp turmeric

• Salt to taste (I usually use around 1 tsp)

• Pepper to taste (I usually use around 1 tsp)

• 0.25 cup diced white onion

• 2 cloves garlic, minced

• Olive oil for sautéing

Additional ingredients to make the salad

• Salad greens of your choice

• Minced parsley and/or cilantro to taste

• A few slices of avocado

Instructions

1. Toss your chickpeas and aquafaba in a bowl and mush them up with a fork. You can leave some chunks and even a few whole beans, this keeps the scramble a little crumbly and adds a really nice mouthfeel. Fold in the turmeric, salt, and pepper.

2. Warm the olive oil in a pan over medium heat then add the onions. Sauté the onions until soft, around 5 minutes. Add the garlic and sauté 30 seconds to 1 minute, until fragrant but not browning.

3. Add in the chickpea mixture and sauté for another five minutes or so.

4. Place your greens in a bowl, top it with the scramble, parsley and/or cilantro, and avocado, and dig in!

For some more info about aquafaba, see the last note in my recipe for no oil black bean hummus.