top of page

Spinach & Chickpea Scramble

Alexandra Lein


Plant-based lifestyle enthusiast creating deliciously healthy meals and sharing them with her community, and she’s passionate about practicing yoga and mindfulness.


Any food secret you swear by?

It’s so important to listen to your body and eat whole foods. Our bodies know exactly what we need.

How has food impacted your health?

Once I started making my own meals and eating whole plant foods that I enjoyed, I felt so much more connected with my body. It’s as if my body was saying “Thank you!”

Any ingredients you love for detoxing or cleansing?

I love organic green tea. I drink it almost every day!

How do you nourish yourself?

I make healthy eating a priority. For me, plant-based living is not a trend or a diet. It’s a lifestyle and part of my self-care routine. I make sure to have lots of delicious fruits and vegetables easily accessible at home for meals and snacks. I also love practicing yoga, meditation and spending time with family and friends.

Spinach & Chickpea Scramble


½ cup rinsed and drained canned chickpeas

¾ cup grape tomatoes

4 cups spinach

½ medium avocado

1 tbsp olive oil

½ tsp turmeric

¼ tsp paprika

¼ tsp garlic

½ tsp black pepper


Heat a large pan on medium-low and coat with olive oil. Add chickpeas and spices and cook for 3-5 minutes. Add tomatoes and cook another 1-2 minutes. Stir in spinach. Once spinach has cooked down into the mix, transfer to a bowl or plate. Top with avocado slices.

bottom of page