Chickpea flour omelette is a quick, easy, and savory vegan recipe that’s perfect for breakfast, dinner, or anytime in between.
This eggless, dairy-free, gluten-free, and soy-free gram flour omelette is high in protein, packed with delicious veggies, and pairs beautifully with plant-based cheese for a satisfying meal.
For a tasty variation, try my chickpea flour scrambled eggs, or if you’re a tofu lover, don’t miss my new vegan tofu scramble for another protein-rich, flavorful twist.
I'm obsessed with this vegan chickpea flour omelette! It's become my go-to for breakfast or a simple dinner because it's fast to whip up and always hits the spot.
I make it at least once a week, and I love experimenting with different vegetable fillings – or sometimes I keep it uncomplicated with a sprinkle of homemade parmesan and fresh parsley.
Packed with protein and full of flavor, it's just as comforting as a regular omelette but completely egg-free. Plus, it's tofu-free, making it perfect if you avoid soy.
Chickpea flour has become a staple in my kitchen. I use it for healthy protein pancakes, eggless frittata, high-protein crackers, or even garbanzo bean chocolate chip cookies.
It’s incredibly versatile, and I’m excited for you to try it too!
Jump to:
Why You'll Love This Recipe
- Protein-packed: Packed with plant-based protein from chickpea flour, keeping you feeling full and satisfied.
- Quick and easy: Whip up a nutritious breakfast, lunch, or dinner in no time with minimal ingredients and effort.
- Versatile: Customize with your favorite veggies or vegan cheese for endless flavor variations.
- Savory and filling: Enjoy a savory flavor and hearty texture without the need for eggs, tofu, or dairy.
What is Chickpea Flour
Chickpea flour, also known as garbanzo bean flour, is a gluten-free flour made by grinding dried chickpeas into a fine powder.
It's a fantastic source of protein and fiber, making it a great choice for vegan and vegetarian dishes. In this recipe, chickpea flour acts as a binder to create a fluffy omelet texture, without the need for eggs.
For this particular recipe, substitutes won't work as effectively, but if you're interested in other uses for chickpea flour or potential alternatives in different dishes, be sure to check out my post on chickpea flour replacements.
Ingredients and Substitutions
"Chickpea egg"
- Chickpea flour: Gluten-free, protein-rich base for the omelette.
- Nutritional yeast: Add cheesy flavor, feel free to skip it if you don't have any.
- Kala Namak salt (black salt): Gives an eggy taste but regular salt works fine too.
- Spices: I used turmeric for color and warmth, garlic, and onion powder for savory depth (feel free to experiment with other spices).
- Water: Thins the batter for a smooth consistency.
- Olive oil (for frying): This helps prevent sticking and gives the omelet a nice golden-brown color. Any neutral oil will work.
Veggie filling (optional)
- Mushrooms (chopped thinly)
- Spinach
- Or use your favorite veggies such as chopped bell peppers, zucchini, broccoli, or green onions)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chickpea Flour Omelette
Make the chickpea egg: In a mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak salt, turmeric, onion powder, garlic powder, and water until you have a smooth, lump-free batter. Set aside to rest while you prepping the veggies.
Sauté the veggies: Heat a non-stick pan with a drizzle of olive oil and sauté mushrooms for 3-4 minutes, adding the spinach at the end. Season lightly with salt and pepper, then remove from heat.
Combine: Gently fold the sautéed vegetables into the chickpea egg batter.
Cook: Heat the non-stick pan again with 1 tablespoon of olive oil over medium heat. Pour in the chickpea mixture and spread it out evenly. Cook for about 5 minutes on one side, then carefully flip and cook for another 5 minutes until golden and cooked through.
Serve: Slide the omelette onto a plate and serve
warm with more sautéed veggies, grated plant-based cheese, and a sprinkle of red pepper flakes for a flavorful kick. Enjoy!
Storage
This omelette is best enjoyed fresh, but any leftovers can be stored in the fridge in an airtight container for up to 3 days.
Avoid storing it with fillings as they can release moisture and make the omelette soggy.
Reheat in a pan over medium heat with a little olive oil or in the microwave until warmed through.
Variations and Serving Suggestions
- Top your omelette with vegan sour cream, homemade vegan cream cheese, or even a dollop of creamy vegan burrata for extra richness.
- Add a sprinkle of your favorite dried herbs (basil, oregano, dill) or spices (onion powder, black pepper) to the chickpea batter for extra flavor.
- Pair it with a refreshing tomato-cucumber salad for a balanced meal.
- Serve with fried lentils tofu, sour cream, and chive dip for a protein boost.
- Add a dollop of wild garlic pesto for a garlicky punch.
- Pair it with an avocado banana smoothie for a sweet and refreshing side.
- Sprinkle with dairy-free parmesan or red pepper flakes for a flavor kick.
- Avocado slices, fresh tomatoes, chopped parsley, cilantro, or basil leaves are a nutritious side.
- Combine some plant-based meats for added protein and flavor.
Make Ahead and Meal Prepping
Prepare the dry ingredients ahead of time for easy, ready-to-make omelets whenever you need them. Just mix and store in a sealed container until you're ready to cook.
For a quick breakfast, simply measure the dry mix, whisk it with water, and you're ready to make your eggless omelet.
Marinela's Tips
- Mix your chickpea flour batter thoroughly until smooth for a fluffy omelette.
- Chop veggies small to incorporate easily into the batter.
- Cook the omelette over medium heat to prevent burning while ensuring even cooking.
- Use a good quality non-stick frying pan for easy flipping and serving.
- Let the omelette cook undisturbed until the edges are set before flipping to maintain its shape and texture.
- Don't skip Kala Namak. This salt is essential for achieving an authentic egg-like taste.
Frequently Asked Questions (FAQ's)
Yes, chickpea flour is a healthy choice! It's a good source of plant-based protein and fiber, keeping you fuller for longer. It's also gluten-free and nut-free, making it a great alternative flour for various diets.
To prevent your chickpea omelette from sticking, use a good-quality non-stick pan and heat the oil over medium heat. Cook the omelette undisturbed and avoid flipping too early to maintain its shape.
Yes, you can make a chickpea flour omelette without nutritional yeast, but I recommend adding it if you have it, as it gives a delicious cheesy flavor.
Yes, you can use regular salt instead of kala namak, but kala namak adds an authentic egg-like flavor. Regular salt will still work, but the taste won't be the same.
Chickpea Flour Recipes
- Green tortilla wraps
- Zucchini chickpea flour fritters
- Gram flour muffins
- Gluten-free chickpea flour pizza crust
- Moist banana bread with chickpea flour
Serving Suggestions
📖 Recipe
Vegan Chickpea Flour Omelette (No Tofu)
Equipment
- Small bowl
- Non-stick frying pan
Ingredients
For chickpea flour egg omelette
- ¼ cup chickpea flour
- 1 tablespoon nutritional yeast (optional but highly recommended)
- ¼ teaspoon kala namak salt (black salt) or use regular sea salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon turmeric powder
- ⅓ cup water
For cooking the omelette
- 1 tablespoon olive oil for frying
For omelette filling (optional)
- 5 small mushrooms chopped finely
- ½ cup spinach chopped
- 1 teaspoon olive oil
- 1 pinch of salt and black pepper
Instructions
- In a bowl, mix chickpea egg ingredients. Whisk until smooth with no lumps, then let it rest while you prep the veggies.¼ cup chickpea flour, 1 tablespoon nutritional yeast, ¼ teaspoon kala namak salt (black salt), ¼ teaspoon onion powder, ⅛ teaspoon garlic powder, ⅛ teaspoon turmeric powder, ⅓ cup water
- Heat olive oil in a non-stick pan. Sauté mushrooms until soft (3-4 minutes), seasoning with salt and pepper. Add spinach at the end and cook until wilted.5 small mushrooms, ½ cup spinach, 1 teaspoon olive oil, 1 pinch of salt and black pepper
- Stir the cooked veggies into the chickpea batter gently.
- Heat the pan again with olive oil on medium heat. Pour in the batter, spread it out evenly, and cook for 5 minutes. Flip carefully and cook another 5 minutes until golden and cooked through.1 tablespoon olive oil
- Slide the omelette onto a plate, top with extra sautéed veggies, grated vegan cheese, and a pinch of red pepper flakes.
Notes
- Whisk the chickpea flour batter until smooth for a light, fluffy omelette.
- Chop veggies finely so they mix easily into the batter.
- Cook over medium heat to avoid burning and ensure even cooking.
- Use a good non-stick pan for easy flipping and serving.
- Let the omelette cook undisturbed until the edges are set before flipping to keep its shape.
- Use Kala Namak for an authentic egg-like flavor.
- See the post above for more ingredient substitutions, variations, and serving suggestions.
Nutrition
If you try this chickpea omelette, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments