My favorite breakfast used to be eggs with avocado and salsa, and this recipe is absolutely perfect as a substitute. It’s full of protein, filling, and easy to transport for busy mornings if you want to make it the night before. Just wrap it in foil, refrigerate, and heat it in the morning before you’re ready to eat.

I made the chickpea scramble using this amazing recipe from Fettle Vegan, and added in some chopped spinach as well. I put the chickpea scramble, avocado slices, and salsa in a brown rice wrap and had a big breakfast burrito. YAY.

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