In a small saucepan on medium heat add the chickpeas and mash with a potoato masher until the have all broken down but are not homogenous, (this should take about 1 min). Add the garlic powder, turmeric, smoked paprika, tamari and mix well and cook for 1 min. Add the plant milk and mix through. Finley slice the scallion and sprinkle through half.
Once cook through and warm, turn off the heat and add ½ tsp of kala namak and mix through. Taste and add more salt and pepper to your liking.
Toast your bread and smear over the pesto, add a generous dollop of scramble and enjoy!