Looking for a quick, easy, and delicious breakfast option? Try this Vegan Chickpea Flour Omelette Recipe! It's a savory, high-protein, and fluffy egg-free omelet that's gluten-free, dairy-free, and tofu-free, filled with your choice of veggies or vegan cheese for a filling start to your day.
My favorite breakfast meal, or even a light dinner, is this vegan chickpea flour omelette. It's a healthy, simple yet satisfying option that I personally make a few times a week. It hits the spot just like a classic omelette, but without the eggs!
When I'm not enjoying my overnight oats, I love to whip up this vegan omelette or my chickpea scrambled eggs. This yummy omelet substitute contains no tofu, making it a great option for those who avoid soy.
Chickpea flour is incredibly versatile, and I love using it in various recipes like healthy protein pancakes, eggless frittata, crispy zucchini chickpea flour fritters, nutritious crackers, or even garbanzo bean flour chocolate chip cookies. Its unique properties make it a staple in my kitchen, and I hope it becomes a favorite in yours too!
Jump to:
- Why You'll Love This Recipe
- What is chickpea flour
- Ingredients and Substitutions
- How To Make Chickpea Flour Omelette
- Variations and Serving Suggestions
- Equipment
- Storage
- Make Ahead and Meal Prepping
- Top Tips For Perfect Vegan Omelette
- Frequently Asked Questions (FAQ's)
- Chickpea Flour Recipes
- Pairing
- 📖 Recipe
- 💬 Comments
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.
- Allergy-friendly: Naturally gluten-free, dairy-free, nut-free, and egg-free, this recipe is suitable for those with dietary restrictions or allergies.
- 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 flour: This gluten-free, protein-rich flour binds everything together and creates the base of our omelet.
- Nutritional yeast: Add cheese touch but you can skip it if you don't have it.
- Kala Namak salt (black salt): This Himalayan black salt brings an eggy flavor, but regular salt works too.
- Spices (turmeric and garlic powder): Turmeric for color and warmth, garlic powder for savory depth (feel free to experiment with other spices).
- Water: Thins the batter for a smooth, pourable consistency.
- Olive oil (for frying): Prevents sticking, adds richness, and helps achieve a golden-brown cook. You can also use any other neutral oil you prefer.
- Filling ideas (optional): This chickpea omelette is delicious plain, but feel free to add your favorite fillings. Sauteed veggies like mushrooms, spring onions, peppers, spinach, or tomatoes work great. You can also add some non-dairy cheese, vegan burrata, or fresh herbs like parsley, basil, or chives for extra flavor.
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
- Whip up chickpea "egg". In a small bowl, make the chickpea egg by combining chickpea flour, nutritional yeast, kala namak salt (or regular salt), spices, and water. Mix until smooth and free of lumps.
- Sauté the veggies (optional). Sauté your veggies (I used white button mushrooms and spring onion) with a bit of salt and a pinch of black pepper until tender.
- Cook. Heat a non-stick pan over medium heat, add a little olive oil, pour in the chickpea batter, and swirl the pan to coat evenly. Let it cook for 3-4 minutes until the edges start to set and the bottom is golden brown. Use a spatula to carefully flip the omelette. Cook for an additional 2-3 minutes on the other side, until heated through.
- Fill and serve. Slide your chickpea flour omelette onto a plate, add the sautéed veggies, sprinkle with vegan grated cheese and enjoy it warm.
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 and 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.
Equipment
Just a whisk and a non-stick frying pan are needed to whip up this delicious omelette.
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.
Make Ahead and Meal Prepping
Prepare the dry ingredients in advance to create convenient, ready-to-make omelettes whenever you desire. Simply mix and store them in a sealed container until you're ready to cook.
When you need a quick breakfast, just measure out the vegan omelette mix according to the recipe and whisk it with water to create the batter.
Top Tips For Perfect Vegan Omelette
- Mix your chickpea flour batter thoroughly until smooth for a fluffy omelette.
- 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.
Chickpea Flour Recipes
If you're wondering what to do with chickpea flour, here are some ideas:
Pairing
These are my favorite dishes to serve with this eggless omelet:
📖 Recipe
Vegan Chickpea Flour Omelette (No Tofu)
Equipment
- Whisk
- Small bowl
- Non-stick frying pan
Ingredients
For chickpea flour egg omelette
- ⅓ cup chickpea flour
- 1 tablespoon nutritional yeast omit if you don't have
- ¼ teaspoon kala namak salt (black salt) or use regular sea salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon turmeric powder
- ⅓ cup + 2 tablespoons water room temperature
For cooking the omelette
- ½ tablespoon olive oil for frying
For omelette filling (optional)
- 1 cup chopped vegetables (I used mushrooms and green onions)
- ¼ teaspoon salt
- 1 pinch black pepper
- ½ tablespoon olive oil to fry the vegetables
- 2 tablespoons vegan cheese grated
Instructions
- In a small bowl, make the chickpea egg by combining chickpea flour, nutritional yeast, kala namak salt (or regular salt), spices, and water. Mix until smooth andfree of lumps.
- Sauté your veggies (I used white button mushrooms and spring onion) with a bit of salt and a pinch of black pepper until tender.
- Heat a non-stick pan over medium heat, add a little olive oil, pour in the chickpea batter, and swirl the pan to coat evenly. Let it cook for 3-4 minutes until the edges start to set and the bottom is golden brown. Use a spatula to carefully flip the omelette. Cook for additional 2-3 minutes on the other side, until heated through.
- Slide your chickpea flour omelette onto a plate, add the sautéed veggies, sprinkle with vegan grated cheese and enjoy it warm.
Notes
- Enjoy this omelette fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Avoid storing it with fillings to prevent sogginess. Reheat in a pan with a little olive oil or in the microwave.
- Mix your chickpea flour batter thoroughly until smooth for a fluffy omelette.
- Cook the omelette over medium heat to prevent burning and ensure 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.
- See 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.
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