How to make a nutritious, tasty vegan egg dish with chickpeas and chickpea flour

When it comes to vegan egg dishes, it’s hard to go wrong with chick pea flour.

It’s the protein from chickpeafood, which is naturally vegan and is highly nutritious.

Chickpea protein is also gluten-free, so it’s super versatile and super easy to make.

You can even add some kale and zucchini for some texture!

But for the vegan egg cook, there are a few things to keep in mind: 1.

Chick pea protein doesn’t have much protein in it, so make sure you’re getting at least 30 grams of protein per serving.


The egg is mostly egg white, which makes it easier to digest.


Chick peas and chick peas flour are both gluten-containing and can cause you to have a gluten intolerance.

You’ll also need a little extra cooking time, so I suggest cooking the chick peas and the chickpean flour separately to ensure the protein is cooked evenly and evenly mixed.

I’ve found that a couple minutes of extra cooking makes the difference between perfect and totally unappetizing.

The result is an egg dish that’s super yummy and full of healthy nutrients.

Recipe adapted from The New York Times 4.

You may have to add a little more cooking time to the chick peas and peas, depending on how big your oven is. 5.

If you’re making this dish with a larger baking pan, be sure to make sure it’s a nonstick or non-stick coated pan.

This helps prevent the eggs from sticking to the bottom of the pan.


You could also make this dish ahead of time, to make it easier for the eggs to cook evenly and quickly.


If using chickpeacakes or chickpeash, make sure to use chickpear flour.

This is the kind of flour you use to make chickpeasant rice, which has a unique flavor and texture.


To make this vegan egg salad, start by cutting up the chickpig, pea, and/or green beans.

Spread them out on a baking sheet, then roll them up and refrigerate for an hour or so.

If the chick meat or veggie is too tough, add some chopped onions or bell pepper to the pan and cook them until the onions soften.


Then peel the chick veggie, slice it, and mix it in with the chick-pea mixture.

The chick veggies will be cooked for a while.


Once the chickveggie mixture is cooked, add it to the baking sheet with the green beans, chickpeass, and chick-beef mixture.


Sprinkle with more chopped onions if you’d like a bit of crunch.


Pour the chick and veggie mixture into a baking dish and top with some of the avocado and chopped pecans.



Recipe adapted and adapted from Taste of Home