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Golden Chickpea Flour Tomato Scramble with Lemon and Coriander
A quick savoury vegan breakfast scramble with chickpea flour, cherry tomatoes, spinach, mushrooms, and crisp baby potatoes.
30 min410 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
410 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 410 kcal |
| Protein | 14g |
| Carbohydrate | 46.1g |
| of which sugars | 8.3g |
| Fat | 14.6g |
| of which saturates | 4.1g |
| Fibre | 12g |
| Salt | 1g |
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Prepare the vegetables
Halve the baby potatoes, halve the cherry tomatoes, slice the mushrooms, finely slice the red onion, grate the garlic, roughly chop the coriander, and cut the lemon into wedges.
Timer: 10 min