Chickpea Omelette

This vegan chickpea omelette is quick and easy to make for a healthy, high-protein plant-based breakfast.

Chickpea omelettes are made with chickpea, or garbanzo, bean flour and are easy to make for a quick egg-free breakfast. You can add fillings like dairy-free cheese, spinach, bell pepper, onion or anything else you enjoy. Keep it simple or load it up!

Using chickpea flour for omelettes makes them high in fibre and protein, and naturally gluten-free and soy-free.

Give these a try for a quick savory breakfast or enjoy anytime of day for a healthy plant-based meal.

Recipe Features

• Dietary: Vegan (dairy-free, no eggs), gluten-free, nut-free, soy-free.
• High in protein to help keep you full. Try serving with avocado for some healthy fats!
• Crisp on the outside with a soft, egg-like inside.
• Stuff it with your choice of nutritious veggies.
• Very easy to make with pantry staples.
• Customize with different herbs, spices and veggies.
• Great for breakfast, lunch or dinner.

Ingredient Notes

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Chickpea Flour: Use chickpea, or garbanzo bean, flour, not besan/gram.
• Plant-Based Milk: You can use any unsweetened plant-based milk or just water.
• Fillings: See below for filling ideas. Veggies, herbs, cheese, etc. works.
• Turmeric: For colour. Just a pinch does the trick!
• Salt: Season with salt or if you have kala namak (black salt), you can use that for to add an eggy flavour.

How to Make It

Whip up the batter first and set it aside while you cook your fillings.

Next, start cooking your choice of veggies in a pan. I went with mushroom and red onion but just about anything works!

Note: You can also skip the veggies and just cook the batter for a simple omelette. If I’m keeping it simple, I’ll usually sprinkle in a bit of spinach and finely chopped scallions after I add the batter to a pan.

Add the chickpea flour batter to the pan and sprinkle with parsley (optional).

Rotate the pan to help spread the batter into an even layer.

Once the omelette looks dry around the edges and is nearly firm in the middle, carefully cook and cook for another 1-2 minutes.

Additions & Serving

Any of these make a great addition to your omelette:

• kale or spinach
• bell pepper
• tomato
• dill
• cilantro
• parsley
• zucchini
• garlic and onion powder – add to batter for additional seasoning
• jalapeno or chili flakes
• diced vegan sausage

I wouldn’t recommend adding too many veggies or the omelette can be heavy and soggy.

Serve your omelette with:

• vegan sour cream
• ketchup
• hot sauce
• salsa
• avocado
• pesto
• spicy mayo
• chipotle sauce
• cheese sauce
• a side of toast and/or a green smoothie

Pro Tips

• Raw chickpea flour does not taste good but once cooked through, the omelette will taste delicious.
• The omelette can be sliced into squares or rounds and served in a used to make a vegan breakfast sandwich.
• The turmeric is for colour. You can leave it out if you want but it makes the omelette more egg-like.

Storing

• Fridge: Any leftover omelette can be stored in the fridge for 3-4 days.
• Reheating: Reheat in the microwave until heated through or place in a hot pan for a few minutes on each side.

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