Recipe: Scrambled Chickpea and Spinach Pitas

updated Jan 21, 2020
Scrambled Chickpea and Spinach Pitas
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(Image credit: Christine Han)

For a vegan breakfast sandwich that will power you through the morning, look to this pita pocket stuffed with a blend of spiced chickpeas and sautéed veggies. It’s prepared in advance, then stashed in the freezer, ready to be reheated in the oven while you buzz through your morning routine.

(Image credit: Christine Han)

Getting the Right Mix of Textures

To get the right texture for this filling, half the chickpeas are mashed before they are sautéed in coconut oil along with cumin, turmeric, garlic powder, and veggies like spinach and red bell peppers.

Make-Ahead Breakfast Sandwiches

Made in a big batch, these freezer-friendly breakfast sandwiches are your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings. Because you’re putting in the work to prepare breakfast in advance, you deserve to get the most out of your efforts. All these sandwiches will take you through well over a week of breakfasts.

Scrambled Chickpea and Spinach Pitas

Makes 12

Nutritional Info


  • 6

    (15-ounce) cans garbanzo beans, drained and rinsed

  • 1/4 cup

    coconut oil

  • 1

    medium onion, diced

  • 2

    medium red bell peppers, cored, seeded, and diced

  • 2 1/2 teaspoons

    ground cumin

  • 2 teaspoons

    ground turmeric

  • 1 teaspoon

    garlic powder (no salt)

  • 1 teaspoon

    kosher salt

  • 6 cups

    baby spinach, coarsely chopped

  • 6

    regular-sized pita breads, halved to form half moons


  1. Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

  2. Heat the coconut oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to 5 minutes. Stir in the bell peppers, cumin, turmeric, garlic powder, and salt, and cook until the peppers are tender, about 4 minutes.

  3. Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about 5 minutes. Stir in the spinach, cooking just until wilted, about 3 minutes. Remove the pan from the heat.

  4. To serve immediately, divide the chickpea mixture between the pitas, filling each half with 3/4 to 1 cup of the mixture.


  1. If not serving immediately, let the chickpea mixture cool completely before filling, then wrap each pita half tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen.

Recipe Notes

Storage: The stuffed pitas wrapped in foil can be stored in resealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 3 months.