Morning Breakfast Bagel
Recipe courtesy of Chef Linda of Esther's Kitchen!

This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with Violife cheddar on a toasted sesame bagel. The flavours of this scramble are more chickpea forward than egg. Add more Kala Namak salt at serving for a sulphuric eggy finish. The tapioca flour gives the chickpea a slight rubbery texture that’s similar to chicken eggs. There are even little crispy edges that form like the edges of fried eggs.

Breakfast Bagel
Cuisine: Esther Approved, Egg-free, vegan
Prep Time: 15 minutes
Yields: 1 serving
Author: Chef Linda | Esther's Kitchen

Ingredients:
1/2 cup chickpea flour
1 Tablespoon tapioca flour
1/4 teaspoon Kala Namak salt, plus more to taste at serving
Dash of ground black pepper
1/2 cup water
Pat of nondairy butter for the skillet

Preparation:
1. Whisk all ingredients, except the nondairy butter, in a mixing bowl.
2. Heat a skillet on medium heat. Melt the vegan butter.
3. Pour the batter in the pan. Begin to move the batter with a spatula as if cooking scrambled eggs.
4. Cook for 5 minutes or until the pieces of chickpea scramble are fully cooked. Serve

ENJOY!