How long does this chickpea scramble need to cook in the slow cooker?

Cook the scramble on low for 4-8 hours, or until the top begins to brown slightly, indicating it's ready to serve.

Can I adjust the vegetables used in this slow cooker scramble?

Yes, you can substitute or add other diced vegetables like mushrooms or spinach, keeping in mind they may release more water during cooking.

What gives this breakfast scramble its savory, cheesy flavor?

The chickpea mix is seasoned with turmeric for color and a hint of earthy flavor, along with nutritional yeast which provides a distinct savory, cheesy note.

What are the best ways to serve this chickpea flour scramble?

This scramble is delicious served on sprouted whole grain bread, tucked into a wrap, or alongside a fresh green salad like arugula or spinach.

How should I store leftover Slow Cooker Chickpea Flour Breakfast Scramble?

Store any leftover scramble in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop.

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Slow Cooker Chickpea Flour Breakfast Scramble
[Vegan, Grain-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A vibrant Slow Cooker Chickpea Flour Breakfast Scramble, rich with bell peppers, zucchini, and sun-dried tomatoes, served on bread.

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Slow Cooker Chickpea Flour Breakfast Scramble [Vegan, Grain-Free]

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Ingredients You Need for Slow Cooker Chickpea Flour Breakfast Scramble [Vegan, Grain-Free]

For the Vegetables:

2 bell peppers diced (red and yellow)
1 shallot diced
1 zucchini diced
1/2 cup sun-dried tomatoes, chopped
1 carrot, sliced
2 tablespoons black olives, sliced
1 cup parsley, chopped

For the Chickpea Mix:

1 cup chickpea flour
1 cup water
1/2 teaspoon ground turmeric, more if you love the flavor
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons nutritional yeast

For the Extras:

1 tablespoon coconut oil
Sprouted whole grain bread or any bread (optional)
Green salad arugula, spinach, baby chart, etc

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How to Prepare Slow Cooker Chickpea Flour Breakfast Scramble [Vegan, Grain-Free]

Lightly coat the inside of your slow cooker with coconut oil and add in all the vegetables.
In a medium-sized bowl, whisk together the chickpea flour, water, turmeric, salt, pepper and nutritional yeast.
Pour the chickpea mix all over the vegetables Gently stir all ingredients together.
Cover and cook on low for 4-8 hours (please see note below), once the top begins to brown slightly, it’s ready.
Serve on top of sprouted grain bread, inside a wrap or with nice fresh green salad.

Notes

Slow cookers all cook at different paces. It is recommended that you make this recipe for the first time during the day and watch it to see how long it needs to cook until you’re happy with it.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.