Chickpea Scramble Breakfast Pinwheels with Hash Browns
User Reviews
5
Chickpea Scramble Breakfast Pinwheels with Hash Browns
Description
Chickpea Scramble Breakfast Pinwheels combine mashed chickpeas mixed with nutritional yeast, turmeric, soy sauce, and kala namak to achieve an egg-like flavor and color. The mixture also includes red bell pepper, green onion, cilantro, and tangy lemon juice, creating a savory, textured filling. Spread on large tortillas with baby spinach, the rolls are then pan-toasted seam-side down until golden and crisp. Slicing into rounds yields bite-sized servings that hold together well.
The hash browns made from grated russet potatoes add a crunchy contrast to the soft scramble and fresh leafy greens. The rolls can be served as is or pan-fried after slicing for extra crispness. This recipe can be modified into tacos by adding lettuce and toppings such as salsa or vegan mayonnaise. Using gluten-free tortillas makes it suitable for gluten-intolerant diets.
This breakfast is versatile for a light meal or finger food and offers a plant-based alternative to eggs using accessible pantry ingredients. It allows for texture contrast and layered flavors while accommodating dietary preferences.
Ingredients
For the chickpea egg scramble:
- 15 ounce chickpeas can, washed and drained, or 1.5 cups cooked
- 1 teaspoon soy sauce or tamari for Glutenfree
- 2 tablespoons nutritional yeast
- 3 tablespoons cashew cream or vegan mayo, or non-dairy plain yogurt
- 1/4 teaspoon Turmeric
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup red bell pepper chopped
- 3 tablespoons green onion chopped
- 1/4 cup cilantro chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon kala namak Indian black sulfur salt
For the rolls:
- 2 tortilla large, 10 inch
- 1 cup baby spinach
For the hash browns:
- 2 russet potato
- salt to taste
- black pepper to taste
- 1 teaspoon flour
- 2-4 teaspoons of oil
Instructions
- Make the chickpea egg mash mixture: To a bowl, add the chickpeas and mash until about 3/4 of the mixture is mashed. Then add in the rest of the ingredients and mix well.
- Mash some more so that just a little bit of texture remaining. Taste and adjust the flavor. Add salt or more kala namak if needed.
- Spread this mixture on the tortillas with half an inch to spare on the side. The mix makes enough to make 2 tortillas.
- Then top the tortillas with some spinach. You can also add in some fresh herbs like fresh basil and fresh cilantro. Roll up like a pinwheel burrito tightly.
- Then transfer the wrapped tortilla rolls to a skillet over high heat with seam side down. Cook until golden brown to seal the seam then move around to toast the rest. Repeat for the other tortilla roll.
- Then slice into 3/4-inch slices and set aside to serve. Or panfry the sliced rolls! I like to pan-fry the chickpea scramble rolls before serving. Just add them to the skillet over medium heat with a teaspoon of oil . Cook until golden on both sides, and then serve.
- To make the hash browns, grate the russet potato then wash in cold water. Drain really well and transfer to some paper towels and press to absorb the extra moisture.
- Then toss the potatoes in salt, pepper, and a teaspoon of flour. Add oil to a skillet over medium-high heat. Transfer the potatoes to the skillet and bunch them up.
- Use a spatula to press and cook for 3-4 minutes each side until golden brown. Then flip and press and cook again.
- Serve these with the chickpea scramble rolls and some fruit and ketchup or other dressings of choice
Notes
- These pinwheels can be served sliced as finger food or made into tacos by adding lettuce and toppings.
- Adding salsa or vegan mayo before serving complements the chickpea scramble.
- Gluten-free tortillas can be used to make this suitable for gluten-sensitive diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 539mg | 22% |
| Potassium | 942mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 1072IU | 21% |
| Vitamin C | 25mg | 28% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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