Dairy-Free Greek Chickpea Scramble
A hearty and flavorful dairy-free take on scrambled eggs, using chickpeas and Kalamata olives for a Mediterranean twist.
Ingredients
- 1 can (15oz) Chickpeas, drained and rinsed
- 1/2 cup Kalamata Olives, pitted and halved
- 1/2 cup Red Onion, diced
- 1/2 cup Bell Pepper (any color), diced
- 2 cloves Garlic, minced
- 2 tablespoons Nutritional Yeast
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Dried Oregano
- 2 tablespoons Olive Oil
- to taste Salt and Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat, which is about 150°C. Add the 2 tablespoons of olive oil to the skillet.
- 2Add the 1/2 cup of diced red onion and the 1/2 cup of diced bell pepper to the hot oil. Cook, stirring often, until they look soft, about 5 minutes.
- 3Add the 2 cloves of minced garlic to the skillet and cook, stirring, until you can smell it, about 1 minute.
- 4Add the 1 can (about 425 g) of drained and rinsed chickpeas, the 1/2 cup of pitted and halved Kalamata olives, the 2 tablespoons of nutritional yeast, the 1/2 teaspoon of turmeric powder, and the 1 teaspoon of dried oregano to the skillet. Stir everything together.
- 5Cook the mixture, stirring occasionally, until the chickpeas are heated through and look slightly browned, about 5 to 7 minutes. Season with salt and pepper to your liking.
- 6Serve the chickpea scramble immediately.
Substitutions
Cheese → Nutritional Yeast
Adds a savory, cheesy flavor
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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