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These Chickpea Breakfast Rolls are perfect for your next brunch party! Flour tortillas filled with vegan chickpea scramble and spinach, then rolled up, sliced and fried into crunchy golden pinwheels! Serve with my hashbrowns and some fruit. Nut-free & gluten-free option.

vegan chickpea breakfast rolls served on a plate with blueberries and hashbrowns

Coming at you with a full vegan breakfast platter! Chickpea Scramble Breakfast Pinwheels, Hashbrowns, and fruit! That alongside a cup of good coffee and the day is already pretty perfect. Think of these Chickpea Breakfast Pinwheels as a fun spin on a vegan chickpea scramble burrito or a wrap. But here, instead of just rolling it all up and biting right in, we slice the  breakfast wrap into little breakfast pinwheels.

Chickpeas are mashed with some secret ingredients into a chickpea scramble salad which you can also serve on bread! We roll that up in a tortilla, slice it and pan fry for a crisp bite! These also make a great packed breakfast or snack.

two plates with vegan chickpea breakfast scramble pinwheels served with berries and hashbrowns

Once we have prepared our scramble filling, we just take some extra-large flour tortillas and add the chickpea scramble plus some greens. I went with spinach but you can use herbs, arugula, kale, whatever you want.

Roll it up then slice it into rounds. These are delicious as they are but to take them to the next level of golden crunchy chickpea breakfast deliciousness, fry the pinwheels in the pan just a couple of minutes to brown them on both sides.

Serve them as a complete vegan breakfast platter along with my quick homemade hashbrowns and some fresh fruit at your next brunch party. Or pack it all and take it to work, school, or university for an easy lunch.

This recipe is nut-free and can be made gluten-free by using gluten-free tortillas.

two plates with sliced vegan chickpea scramble wraps served with hashbrowns and berries

MORE Savory VEGAN BREAKFAST OPTIONS

Chickpea Scramble Breakfast Pinwheels with Hash Browns

5 from 4 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
These Chickpea Breakfast Rolls are perfect for your next brunch party! Flour tortillas filled with vegan chickpea scramble and spinach, then rolled up, sliced and fried into crunchy golden pinwheels! Serve with my hashbrowns and some fruit. 
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Ingredients 
 

For the chickpea egg scramble:

  • 15 ounce can of chickpeas washed and drained or 1.5 cups of cooked chickpeas
  • 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 chopped red bell pepper
  • 3 tablespoons chopped green onion
  • 1/4 cup of chopped cilantro
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Indian black sulfur salt (Kala namak)

For the rolls:

  • 2 large 10 inch tortillas
  • 1 cup baby spinach

For the hash browns:

  • 2 russet potatoes
  • salt and 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

You can also make this into tacos. Add some lettuce then the chickpea scramble mixture topped with some hash browns and serve.
You can add in some dressing like salsa or vegan mayo before serving.
To make this gluten-free, use gluten-free tortillas.

Nutrition

Calories: 415kcal, Carbohydrates: 61g, Protein: 15g, Fat: 13g, Saturated Fat: 1g, Sodium: 539mg, Potassium: 942mg, Fiber: 11g, Sugar: 7g, Vitamin A: 1072IU, Vitamin C: 25mg, Calcium: 95mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

  • for the pinwheels, I use large (10 inch) tortillas – you can use gluten-free tortillas
  • chickpeas – canned or freshly cooked are the base of our chickpea scramble
  • the vegan scramble is seasoned with soy sauce, nutritional yeast, lemon juice, mustard and pepper
  •  cashew cream or vegan mayo or non-dairy plain yogurt add a moist binding
  • turmeric adds the typical egg color
  • Indian black sulfur salt  (Kala namak) adds that typical egg flavor
  • for some texture, I like to add finely chopped red bell pepper,  green onion, and cilantro to the scramble
  • I  layer the chickpea scramble with some baby spinach for a nice color contrast. Any greens will do. Fresh herbs would be amazing here as well
  • for the hashbrowns, I choose russet potatoes which we grate finely
  • flour helps to hold the shredded potatoes together and to crisp them up while frying

Tips & Substitutions:

  • 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 cook until golden on both sides, and then serve.
  • You can also use scramble and hash to make breakfast tacos. Add some lettuce then the chickpea scramble mixture topped with some hash browns and serve. You can add in some dressing like salsa or vegan mayo before serving.
  • To make this a gluten-free chickpea breakfast wrap, use gluten-free tortillas and tamari instead of soy sauce. Or make them into tacos with gf corn tortillas
  • For soy-free use coconut aminos.

ingredients used to make vegan chickpea breakfast rolls

How to Make Chickpea Scramble Breakfast Pinwheels:

 

ingredients for vegan chickpea scramble in a white bowl

Make the chickpea egg mash mixture:  To a bowl, add the chickpeas and mash until about 3/4 of the mixture is mashed.

vegan chickpea scramble in a white bowl

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 flavor.add salt or more kala namak if needed.

a flour tortilla being topped with vegan chickpea scramble

Spread this mixture on a tortillas with half an inch to spare on the side. The mix makes enough to make 2 tortillas.

tortilla topped with chickpea scramble and fresh spinach on a wooden board

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 burrito tightly.

two vegan chickpea breakfast wraps rolled up on a wooden board

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.

vegan chickpea scramble wraps being sliced into pinwheels

Then slice into 3/4-inch slices and set aside to serve. Tip: I like to pan-fry the chickpea scramble rolls before serving. Just add them to the skillet over medium heat. Cook until golden on both sides and then serve.

To make the hash browns, grate the russet potatoes then wash in cold water. Drain really well and transfer to some paper towels and press to absorb the extra moisture.

vegan hash brown in a sauteeing pan

Then toss the potatoes in salt, pepper, and a teaspoon of flour. Add oil to a heavy bottom skillet over medium-high heat. Transfer the potatoes to the skillet and bunch them up. Use a spatula to press down on the potatoes and cook for 3-4 minutes on each side until golden brown. Then flip and press and cook again. Add a sprinkle of salt and pepper before serving .

Serve the hashbrowns on a plate along with the chickpea scramble rolls and some fruits and ketchup or other dressing

vegan chickpea breakfast platter with vegan chickpea scramble pinwheels, hash brown and berries

 

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 4 votes (1 rating without comment)

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8 Comments

  1. Roger Underhill says:

    5 stars
    This filling, eaten without the tortilla, tastes like a really good potato salad! Delicious!

    1. Vegan Richa Support says:

      Thank you. 🙂

  2. Sue says:

    5 stars
    Thanks for posting this on Instagram. They made for a delicious lunch! Thanks again Richa.

    1. Vegan Richa Support says:

      excellent! thank you Sue

  3. Jen says:

    If I am taking these to a brunch, can I pan fry them in advance and then pack them?

    1. Richa says:

      Yes

  4. Emily says:

    5 stars
    I made just the phone wheels and the kids gobbled them up! These will make a great addition to the lunch boxes!

    1. Richa says:

      Awesome!