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    Home » Breakfast Recipes

    Vegan Chickpea Breakfast Pinwheels

    Published: Sep 12, 2021 by Richa 8 Comments

    Jump to Recipe   Print Recipe

    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

    • Breakfast Burritos
    • Chickpea Flour Frittata GF Soy-free
    • Vegan Omelet with Mung bean GF Soy-free
    • Savory Oats Hash GF Soy-free
    • Indian Tofu Scramble – Bhurji GF
    • Chickpea Chilaquiles Gf Soy-free
    • Sweet Potato Hash GF Soy-free
    • Lentil Frittata GF Soy-free
    • Sprouted Lentil Avocado Toast Soy-free

    chickpea scramble pinweels served with blueberries
    Print Recipe
    5 from 4 votes

    Chickpea Scramble Breakfast Pinwheels with Hash Browns

    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. 
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: American
    Keyword: chickpea breakfast, chickpea scramble wraps
    Servings: 4
    Calories: 415kcal
    Author: Vegan Richa

    Ingredients

    For the chickpea egg scramble:

    • 15 ounce (425.24 g) 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 (30 g) 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

    Nutrition Facts
    Chickpea Scramble Breakfast Pinwheels with Hash Browns
    Amount Per Serving
    Calories 415 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Sodium 539mg23%
    Potassium 942mg27%
    Carbohydrates 61g20%
    Fiber 11g46%
    Sugar 7g8%
    Protein 15g30%
    Vitamin A 1072IU21%
    Vitamin C 25mg30%
    Calcium 95mg10%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

     

     

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    1. Roger Underhill

      December 26, 2022 at 11:19 am

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

      Reply
      • Vegan Richa Support

        December 26, 2022 at 8:42 pm

        Thank you. 🙂

        Reply
    2. Sue

      April 11, 2022 at 11:02 am

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

      Reply
      • Vegan Richa Support

        April 12, 2022 at 11:46 am

        excellent! thank you Sue

        Reply
    3. Jen

      September 15, 2021 at 11:12 am

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

      Reply
      • Richa

        September 15, 2021 at 11:32 am

        Yes

        Reply
    4. Emily

      September 13, 2021 at 1:52 am

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

      Reply
      • Richa

        September 13, 2021 at 11:29 pm

        Awesome!

        Reply

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