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.
- 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.
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
- 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
- hot sauce
- spicy mayo
- chipotle sauce
- cheese sauce
- a side of toast and/or a green smoothie
- 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.
- 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.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
- Prep Time: 5 min
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 1
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
Use chickpea flour to make an easy eggless omelette for a quick and healthy plant-based breakfast.
- ½ cup finely chopped vegetables of choice (red onion, tomato, mushroom, bell pepper, etc.)
- 1 tbsp cornstarch (7 g)
- ¼ cup chickpea flour (35 g)
- ⅓ cup unsweetened plant-based milk or water (80 mL)
- ½ teaspoon ground turmeric
- ½ teaspoon salt or kala namak
- pinch of black pepper
- oil or cooking spray for pan, if needed
- Chop up your choice of vegetables, use up to approximately 1/2 cup combined vegetables such as onion, green onion, mushroom, garlic, bell pepper, zucchini. If using fresh green such as spinach, you can use 1 cup/handful of greens in addition to the other 1/2 cup.
- Heat 1 tsp oil of choice in a skillet (or use cooking spray or a good non-stick pan) over medium heat, then add the onions and mushrooms and cook for 5-6 minutes.
- While they’re cooking, add the chickpea flour, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
- Pour the chickpea omelette batter over the vegetables.
- Rotate the pan into circular motion to spread the batter and cook for 3-4 minutes, you will know when the omelette is cooked when the sides are dry and it’s nearly firm in the centre.
- Carefully flip the omelette and cook for another few minutes.
- Serve immediately.
Substitute cornstarch with 1/2 tbsp ground flax or 1 tsp psyllium powder. Vegetables are optional and can be substituted with other veggies like bell pepper, zucchini, spinach, etc.
For additional seasonings, consider a pinch of garlic powder, onion powder or up to 1 tbsp nutritional yeast for a cheesy flavour.
Optional Seasonings: For additional seasoning, you can add a pinch of garlic powder and onion powder to the chickpea batter.
- Serving Size: 1 omelette
- Calories: 306
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 7 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 14 g
Keywords: chickpea omelette, chickpea flour omelette
I had the same issue with this that others had. It was very thick and pasty and fell apart. The flavor was delicious, but not the consistency. I reread the recipe and the entire post. You mention cornstarch in the notes and it is in the picture of ingredients, but not listed anywhere else. Is this the missing ingredient that holds this all together? If so what is the measurement? Thank you!!
Hi Joy, oh my gosh, I don’t know what happened to this recipe, haha! I retested it then somehow removed the cornstarch from the ingredient list. Yes, it does hold the mixture together. I’m so sorry the recipe didn’t work for you! I’m going to check it again this week and will make sure to make another update and note in the recipe. Thanks for your feedback.
User error, I’m sure! Mine was way too thick, pasty, and fell apart when I tried to flip. So I had scrambled rather than omelet. But the taste was great with a variety of seasonings I had on hand. Not sure what to do about the consistency. Next time I’ll try using milk and not the water and add more if it looks too pasty.
Hi Deryn! Like the other commenter, I’d also like to confirm that 330mL/1 1/3c plant milk is correct? I had to toss it unfortunately – I knew as I was putting it together than the mixture was way too loose but I went with it anyway. Appreciate any insight!
Hi, so sorry about this! It had been on my list and I forgot to double check. I will do it today! I’m sorry you had to waste the ingredients, I know that is frustrating.
Oh no worries at all! Thanks for checking and I’m sorry if my comment came off as harsh. It’s all good!
I think this is the first recipe I tried of yours that didn’t work out. I weighed everything out but 1 1/3 cups almond milk seemed like way too much liquid. My omelette was huge, never cooked through and was impossible to flip. Is it 1/3 cup instead?
I’m so sorry about that Laura. Let me retest the recipe tomorrow morning and I will confirm the amounts. Thanks for letting me know.
Thank you! The flavors were really tasty but I’m not sure what happened 😅
Love your blog. I was wondering if you can post the nutrition facts? I cant seem to find it. Thanks! 🙂
Hi! Nutrition facts can be found just at the bottom of the recipe card for any recipe. Thanks!