Vegan Breakfast Skillet is a delicious plant based breakfast made with chickpeas, onion, red pepper, tomato, mushrooms, spinach, and oven-roasted potatoes.  This healthy vegan breakfast is super delicious and satisfying and your whole family will love it!

bowl of chickpeas and roasted potatoes

This easy vegan breakfast is my riff on a chickpea scramble served at the cafe of my local health food store.  Reheated leftovers are great for lunch and dinner too!

pot of chickpeas

Easy Vegan Breakfast Recipe

You’ll need just a few ingredients to make this easy vegan breakfast recipe.  I make it at least once a week.  It’s one of my favorite plant based breakfast recipes!

  • Chickpeascanned chickpeas (garbanzo beans)
  • Vegetables – onions, red pepper, tomatoes, spinach and mushrooms
  • Seasoning – Italian seasoning and dried dill
  • Garnish – avocado and salsa

How to Make this Healthy Vegan Breakfast Recipe

This easy vegan breakfast comes together in about 20 minutes (not including time for the oven roasted potatoes)

  • Saute – the onion and red pepper are sauted in a little olive oil about 5-7 minutes or until tender, then we add the mushrooms and tomatoes and saute another minute or two
  • Season – sprinkle the mixture with Italian seasoning, dried dill and freshly ground black pepper
  • Simmer – add the about 3-4 tablespoons water to create a stew-like texture with the tomatoes which will lightly coat the chickpeas
  • Add Chickpeas  – the chickpeas are added to the pan and about 1/4 of them are lightly mashed and then cook for about 2-3 minutes
  • Add Greens – toss in the spinach and cook until just wilted
  • Serve – I serve this with oven roasted potatoes
  • Garnish – top with avocado (chopped or sliced)  and salsa

Variations 

  • Black beans instead of chickpeas
  • Kale instead of spinach
  • Add chopped zucchini
  • Add 1-2 cloves garlic (like my son does)

pan of sauteed onions and red peppers

Healthy Vegan Breakfast Serving Suggestions

I serve this Vegan Breakfast Skillet in a bowl with oven roasted potatoes, but here are a few other suggestions….

bowl of chickpeas and roasted potatoes

bowl of chickpea and potato skillet

Are Chickpeas Good For You?

Chickpeas are a good source of vitamins, minerals and fiber and may provide a variety of health benefits.

  • Rich source of vitamins, minerals and fiber
  • High in protein, making them a great alternative to meat for vegetarians and vegans alike
  • Contain almost all of the essential amino acids (except for one – methionine), so chickpeas aren’t quite a complete protein
  • Low calorie
  • May help manage blood sugar levels
  • Heart healthy (due to the magnesium and potassium properties found in chickpeas) (1)
  • May help prevent high blood pressure
  • May help reduce triglycerides and LDL cholesterol levels (the bad kind) (2) (3)

bowl of chickpeas and roasted potato skillet

Easy Breakfast Recipes 

bowl of chickpeas and roasted potatoes
Yield: 4 servings

Vegan Breakfast Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

This is a delicious savory Vegan Breakfast Skillet is loaded with lightly seasoned chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes, avocado and salsa.  It's super delicious, satisfying, and it makes a healthy plant based breakfast your whole family will love!-6 servings

Ingredients

  • 2 14-ounce cans chickpeas (garbanzo beans)
  • 1 large onion
  • 1/2 small red pepper
  • 2 Roma tomatoes
  • 4-6 mushrooms
  • 2-1/2 teaspoons Italian seasoning
  • 1 teaspoon dried dill
  • 3/4 cup spinach, chopped
  • 3-4 tablespoons water
  • Season with salt and freshly ground black pepper

Instructions

  1. Heat oil in a skillet and saute onion, red pepper until tender. Add the mushrooms, tomatoes and water and cook another 3-4 minutes until the tomatoes produce a stew-like texture.
  2. Add the Italian seasoning, dill and freshly ground black pepper.
  3. Add the chickpeas, mashing about 1/4 of them and cook for another 2-3 minutes. Add another tablespoon or two of water to add more moisture.
  4. Toss in the spinach and cook another minute, just until wilted.
  5. Serve with oven-roasted potatoes, avocado and salsa

Notes

VARIATIONS

  • Black beans instead of chickpeas
  • Kale instead of spinach
  • Add chopped zucchini
  • Add 1-2 cloves garlic (like my son does)

WHAT TO SERVE WITH THIS HEALTHY VEGAN BREAKFAST

I serve this breakfast skillet with oven roasted potatoes, but it could also be served with...

  • Oven roasted sweet potatoes
  • Mashed potato patty
  • Quinoa
  • Brown rice
  • Spanish rice

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 364Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 116mgCarbohydrates: 63gFiber: 18gSugar: 13gProtein: 20g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.