Sometimes you have random things hanging out in your fridge just waiting to be eaten. Sometimes you throw those things together and end up with a funky meal that would have been best left in the fridge. But sometimes you end up with a great dish you’d make again, such as scrambled chickpeas nachos.
We had leftover scrambled chickpeas from Isa Does It, chipotle sausages from Field Roast, some cheese sauce, salsa, and leftover and needs to be used yesterday sour cream. No chips, no problem. Add a little avocado on the side and it’s a scrambled chickpeas nachos feast.
I find the chipotle sausages slightly too hot for my tastes, so having them mixed up in a big ol’ pile of food toned the heat down so I could enjoy them. The scrambled chickpeas is one off the best recipes I tested out of Isa Does It. It looks super simple (and is) but don’t overlook it! I love it as is and it can easily be tweaked with different spices or hot sauces to suit your own personal tastes.
I’m the lone vegan who doesn’t much care for tofu scrambles, hence my meh attitude toward going out for brunch. Most restaurants are heavy on the tofu scramble for breakfast or offer that as the only vegan option. I’ll be starting a campaign to get more places to embrace the chickpea scramble instead so I too can wait in line for 2 hours in the rain in Portland to get my brunch on. Or just stay in with the cat sitting atop the fridge and make my own.