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Chickpea and Cauliflower Scramble

Chickpea and Cauliflower Scramble

Calories 192 (10% from fat)
Fat 2 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 280 mg.
Carb. 36 gram
Fiber 13 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 11 gram


olive oil spray

1 head of cauliflower, chopped into tiny pieces (run through food processor for a few seconds)
1 bag (12 oz) cauliflower riced veggies

1 tsp. smoked paprika

1/4 tsp. garlic powder

1 tsp. herbs de provence

1 can (15.5 oz.) low sodium chick peas, drained

1 can (14.5 oz) no salt added diced tomatoes

pinch of kosher salt

Tired of eggs every morning? This is a veggie scramble that's good on it's own or tastes great on toast.

1. Heat a non-stick pan over medium heat. Lightly coat the pan with olive oil spray.

2. Add the cauliflower (fresh or frozen) and cook for 3-4 minutes. Stir in the spices, paprika, garlic and herbs de provence.

3. Turn the heat to high. Add the chickpeas, then cook and mash them for 3-4 minutes.

4. Stir in the tomatoes and cook for another 2 minutes.

5. Divide into 3 servings. Sprinkle a pinch of salt (to taste) over each serving. Eat it plain or on toast, tortillas or crackers.

Yield: 3 Servings

Chickpea and Cauliflower Scramble

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3 minutes. Keep the container open a little to allow steam to escape.


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