Chickpea flour omelette stuffed with mushroom and onions on a plate.

Chickpea Omelette

  • Author: Deryn Macey
  • Prep Time: 5 min
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

Use chickpea flour to make an easy eggless omelette for a quick and healthy plant-based breakfast.



  • 7 tablespoons chickpea flour (35 g)
  • 2 tablespoons cornstarch (15 g)
  • 1 ⅓ cup unsweetened plant-based milk (330 mL)
  • 1/4 cup red onion, thinly sliced 
  • 1 cup mushrooms, thinly sliced 
  • ¼ cup fresh parsley, chopped 
  • ½ teaspoon ground turmeric 
  • ½ teaspoon salt or kala namak
  • pinch of black pepper
  • oil or cooking spray for pan, if needed


  1. Chop up the onion, parsley and mushroom so you’re ready to go.
  2. 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.
  3. While they’re cooking, add the chickpea flour, cornstarch, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
  4. Pour the chickpea omelette batter over the vegetables and sprinkle with the parsley.
  5. 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.
  6. Carefully flip the omelette and cook for another few minutes. 
  7. Serve immediately.


Substitute cornstarch with 1 tbsp ground flax or 1 tsp psyllium powder.

Optional Seasonings: For additional seasoning, you can add a pinch of garlic powder and onion powder to the chickpea battter.


  • 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