Chickpea Scramble

If you're looking for a quick lunch idea which errs on the healthier side, this chickpea scramble easily fits the bill. You can even serve it as a weekend brunch dish if you prefer.


Serves 2



Total Time

25 Minutes


2 tbsp of olive oil
1 small or ½ a leek, green and chopped
½ a red bell pepper, finely diced
240g of tinned chickpeas, drained
1 tbsp of sweet paprika
1 pinch of chilli flakes
Salt and freshly cracked black pepper
100g of spinach leaves
Cherry tomatoes, toast and avocado slices to serve


Step 1

Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5–10 minutes until soft and lightly browned.

Step 2

Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through.

Step 3

Sprinkle in the paprika and chilli and season with salt and pepper to taste.

Step 4

Finally add the spinach and let it wilt into the mixture.

Step 5

This is great served with fresh cherry tomatoes, toast and slices of avocado.

Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi. 

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