Breakfast/ Lunch

Chickpea Scramble Tacos

Roast chickpeas, hummus, straight out of the can (with ample rinsing), in a curry, in a salad….or in taco! I’m just obsessed with chickpeas. As a former vegan, I dabbled in being vegetarian for years and then was vegan for probably the guts of a year and a half but ultimately it wasn’t for me. I was doing it for all the wrong reasons… to make a long story much shorter, it was fuelled by existing disorder tendencies.

Now I’m in a place where I can consciously just reduce my meat intake without it becoming a form of restriction and so I’m eating a couple of vegetarian meals most days; again no strict rules, whatever I’m feeling on a given day.

My fellow recipe content creator friend Luce is the taco queen. I’m so influenced by those around me when it comes to trying out new combos and just craving certain foods. Hence, we have some tacos and will most likely have some more very damn soon.

Scrambled chickpeas with beautiful fresh tomatoes, avocado, some red onion and a little yogurt, dairy free if necessary or desired, served up in a soft tortillas…it’s a simple little creation that works as well for breakfast as it does as a lunch box filler!

Chickpea Scramble Tacos

Print Recipe
By Serves: 2 Prep Time: 10 minutes


  • 1 can of chickpeas, drained and rinsed well
  • 4 tbsp natural yogurt, dairy free if necessary
  • ½ tsp turmeric
  • ½ tsp cumin
  • ¼ tsp salt & ¼ tsp black pepper
  • 2 tbsp Lifeforce avocado oil, divided
  • 1 tbsp Lifeforce apple cider vinegar



Add all ingredients to a large bowl and either mash with a force or blend until you have a coarse puree with hand blender. You want to hold onto some chunks of chickpea for texture!


Serve as an open taco loaded with some chopped tomato, avocado, a little cheese and yogurt, or fill up a pitta, two slices of your favourite bread, or use some large lettuce leaves as alternative wraps!

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