For a vegan take on scrambled eggs, here is a chickpea flour scramble. The chickpea flour batter is steamed in a pan for a tender, egg-like texture. Decorate the chickpea flour scramble into a baby chick to celebrate spring or Easter.
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I’ve been experimenting a lot with chickpea flour these past few months, especially in baking. I’ve noticed the dough gets very pillow-y, kind of like scrambled eggs. It prompted a search for chickpea flour scrambled eggs, which turned up several results. After trying the recipes, I wasn’t entirely satisfied.

The recipes I found called for equal parts chickpea flour and water. This resulted in a thick batter and a doughy “scramble”. Instead, I used 2 parts water to 1 part chickpea flour to make the texture lighter. And after a few trials, I decided to steam the chickpea batter in the pan, which produced a tender texture, much like that of actual scrambled eggs.

Chickpea Flour Scramble

Baby Chick Chickpea Flour Scramble

Mix together all of the “Chickpea Flour Scramble” ingredients, except for the water, in a small mixing bowl. Whisk in the water a little at a time until the mixture is smooth.

Baby Chick Chickpea Flour Scramble

Coat the bottom of a skillet with 1 tsp oil and heat on low. Once the oil is hot, pour a thin layer of the chickpea batter onto the skillet.
Add 1/8 cup (2 US tbsp) water to the skillet and cover with lid to steam for 1 minute or until most of the water has evaporated.

Baby Chick Chickpea Flour Scramble

Uncover lid and use the edge of a spatula to cut the chickpea pancake into small rectangles. Gently flip the rectangles, and the chickpea pancake should start to resemble scrambled eggs. Add another 1/8 cup (2 US tbsp) water to the skillet and cover to steam for 1 minute.

Baby Chick Chickpea Flour Scramble

With the lid still on, turn off the heat and let the chickpea flour scramble steam for 2 minutes.
Serve immediately warm.

Baby Chick Decoration

Baby Chick Chickpea Flour Scramble

Shape the scrambled eggs into the general shape of a baby chick.
Optional: Place sautéed greens below the baby chick scramble.
Use a large round piping tip to punch out 2 large dots from the black olives. These will be the chick’s eyes.
Use a small round piping tip to punch out 2 small dots from the flour tortilla. These will be the “light reflections” in the chick’s eyes.
Put the olive eyes onto the baby chick scramble, and place the tortilla “light reflections” onto each eye.
Cut a baby carrot in half lengthwise and cut out a triangle shape from one half.
Place the carrot beak as an upside triangle onto the baby chick scramble.
Cut out a semi-oval from the flour tortilla.
Lay the tortilla eggshell over half of the baby chick scramble.

Baby Chick Chickpea Flour Scramble

  • Author:

    Tiffany Makes

  • For a vegan take on scrambled eggs, here is a chickpea flour scramble. The chickpea flour batter is steamed in a pan for a tender, egg-like texture. Decorate the chickpea flour scramble into a baby chick to celebrate spring or Easter.
  • Baby Chick Chickpea Flour Scramble

  • Diet:

    Gluten Free, Nut Free, Soy Free, Vegan

  • Yield:

    1 baby chick

  • Prep time:

  • Cook time:

  • Idle time:

  • Decor time:

  • Total time:

Ingredients

Chickpea Flour Scramble

  • ¼ cup chickpea flour
  • 1 tsp nutritional yeast
  • ¼ tsp Himalayan black salt (kala namak)
  • Dash of turmeric
  • ½ cup water

Baby Chick Decoration

  • 2 black olives
  • 1 tortilla
  • 1 baby carrot
  • Optional: sautéed greens

Equipment

  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Fork/whisk
  • Skillet with lid
  • Spatula
  • Large round piping tip
  • Small round piping tip
  • Cutting board
  • Kitchen knife
  • Serving dish

Instructions

Chickpea Flour Scramble

  1. Mix together all of the “Chickpea Flour Scramble” ingredients, except for the water, in a small mixing bowl. Whisk in the water a little at a time until the mixture is smooth.
  2. Coat the bottom of a skillet with 1 tsp oil and heat on low. Once the oil is hot, pour a thin layer of the chickpea batter onto the skillet. Add 1/8 cup (2 US tbsp) water to the skillet and cover with lid to steam for 1 minute or until most of the water has evaporated.
  3. Uncover lid and use the edge of a spatula to cut the chickpea pancake into small rectangles. Gently flip the rectangles, and the chickpea pancake should start to resemble scrambled eggs. Add another 1/8 cup (2 US tbsp) water to the skillet and cover to steam for 1 minute.
  4. With the lid still on, turn off the heat and let the chickpea flour scramble steam for 2 minutes. Serve immediately warm.

Baby Chick Decoration

  1. Shape the scrambled eggs into the general shape of a baby chick. (Optional: Place sautéed greens below the baby chick scramble.)
  2. Eyes: Use a large round piping tip to punch out 2 large dots from the black olives. Use a small round piping tip to punch out 2 small dots from the tortilla. Put the olive eyes onto the baby chick scramble, and place the tortilla dots onto each eye.
  3. Beak: Cut a baby carrot in half lengthwise and cut out a triangle shape from one half. Place the carrot beak as an upside triangle onto the baby chick scramble.
  4. Eggshell: Cut out a semi-oval from the tortilla. Lay the tortilla eggshell over half of the baby chick scramble.

Notes

  • When buying chickpea flour, know that chickpea flour, garbanzo bean flour, gram flour, and besan are all different names used to describe the same product. They are dried chickpeas that have been ground into flour.
  • Kala namak, also known as Himalayan black salt, has a high concentration of sulfur and gives the chickpea flour scramble its egg-like flavor. If you don’t have any, you can just use sea salt.
  • For the baby chick eggshell, I used a homemade tapioca pancake, but a tortilla works just as well.