Breakfast
10-minute chickpea scramble lettuce wraps
Simple chickpea scramble lettuce wraps - satisfying and healthy savory vegan breakfast or lunch! This chickpea recipe is gluten-free, anti-inflammatory, high-fiber and takes 10 minutes.
These simple lettuce wraps are filled with a satisfying chickpea scramble and make a great savory vegan breakfast or lunch. Or dinner. You can actually make them in 10 minutes if you have a can of chickpeas at home.
We made these chickpea lettuce wraps 3 times within 3 days, which means we like them a lot, given we change our food preferences as if they’re Kleenex.
So, yes – once a week. We need to work on being less disgusting when we write about food, don’t we? Especially because we actually want you to try this recipe and not throw up while reading this.
It took us 10 minutes and we got to smash the hell out of some innocent chickpeas. They cried and begged, but we were more determined than a seagull fighting for a bone.
Which is what we saw on our morning walk today and it was brutal. Seeing two seagulls fighting over a bone is next level creepy and we will most definitely have nightmares tonight. But what can you do?
Now, to be honest, we know there are quite a few chickpea scramble recipes out there and this one looks like a sad, sad attempt. Like Chicksimodo. (chickpea + quasimodo, get it?) Or Frankenscramble. Frankenpea.
Also, to be even more honest (why do we say that, we don’t know), we don’t even think this is what you’d expect when making a chickpea scramble. We mean, who even knows what a chickpea scramble is? Our grandma didn’t know and didn’t care.
Our mom would beat us with a pan if we told her we’re eating chickpea scramble today. All that “modern” food is just confusing.
And here we are, against all odds, wrapping that scramble in a lettuce leaf like a 90’s model who ran out of cotton and orange juice and now has nothing for lunch.
We ate all 4 of these. And they were satisfying.
Now seriously, if you have 10 minutes and want to try a new chickpea recipe that is light and flavorful – make these.
They are healthy, high-fiber, anti-inflammatory, simple and fast to make and you can eat them for breakfast, lunch or dinner. They’re spicy, they’ve got some mint in them and if you’re hungry: serve them on a toast with some avocado. You’ll be happy.
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- Yield: 3-4 wraps
- Prep: 5 minutes
- Cook: 5 minutes
- Total: 10 minutes
Ingredients
- 1 1/2 cups canned chickpeas, rinsed and drained
- 1/2 onion (small) or 1 scallion, chopped
- 3 broccoli florets, chopped
- 1/2 tsp mint, dried
- 1/3 tsp coriander
- 1/4 tsp chili flakes
- 1 tbsp olive oil
Topping/salad
- 1/2 avocado, ripe
- 1 tbsp lemon juice
- 4 olives, chopped
- 5-6 basil leaves, chopped
- 4-5 lettuce leaves, washed
Method
- Add the chickpeas with the olive oil to a non-stick pan and start cooking at medium high heat. Using a spatula, press the chickpeas, mashing them while they're cooking. You can also mash the chickpeas ahead, you can also use a food processor for this. If you don't feel like cleaning another bowl or a food processor - mash them directly in the pan. They shouldn't be too mashed, just a little bit to visually resemble scrambled eggs.
- Then after all that mashing, which really takes 2 minutes, stir in the onion mint, chili and coriander. Then add the broccoli and cover with a lid for 1-2 minutes, so that the broccoli gets cooked a little bit, but doesn't lose all the healthy stuff. Turn off heat, add salt to taste if needed (we didn't add any salt to this one).
- Make the "sauce": mash avocado with lemon juice, add the chopped olives and basil, some cherry tomatoes would also go well here - if you have any at home.
- Assemble the lettuce wraps: Fill a lettuce leaf with 2-3 Tbsp chickpea scramble and then top with the sauce. You can also sprinkle some flaxseed on top and add black pepper.
- That's it! Enjoy!
