Chickpea flour, simple seasonings, and water are transformed into this easy Chickpea Omelette! It’s an eggy, fiber-packed, budget-friendly vegan breakfast filled with sautéed veggies and vegan cheese.
Looking for more easy vegan breakfast recipes? You’ll also love this Tofu Scramble, these Vegan Overnight Oats, and these Simple Vegan Pancakes!
I keep coming back to this Chickpea Omelette recipe, even though I have nothing but great things to say about my ultra-eggy JUST Egg Omelette, and my tried-and-true Vegan Omelette. Turns out that, once you learn how to make a vegan omelette with chickpea flour, you may never go back.
You won’t find any expensive egg replacers or hard-to-find ingredients in this recipe. Affordable pantry staples, like chickpea flour, seasonings, and water, transform into a golden omelette with crispy edges and a delicious eggy flavor.
The fun part is filling it with as many sautéed veggies, dairy-free cheese, and vegan bacon as you want. The twists you can put on this naturally high-protein and gluten-free chickpea flour omelette are endless!
Why you’ll love this chickpea flour omelette
- So tasty – It’s incredible how much chickpea flour, combined with savory seasonings, mimics the flavor and texture of a real omelette.
- Filling & affordable – Everyday ingredients, like chickpea flour, simple seasonings, and water, make this vegan omelette naturally high in fiber, gluten-free, and budget-friendly.
- Customizable – Fill your omelette with sautéed veggies, vegan cheese, avocado, tempeh bacon, and more.
How to make a vegan chickpea flour omelette
Find the complete recipe with measurements in the recipe card below.
Add the chickpea flour, nutritional yeast, turmeric, garlic powder, and kala namak (or salt) to a medium bowl.
Pour in the water and whisk until smooth.
Sauté the vegetables in a skillet until tender, then transfer them to a plate.
Cook the vegetables ahead of time
It’s always a good idea to cook the vegetables before adding them to the omelette. All of the excess water will get cooked out (so you can avoid a soggy omelette), and the edges will caramelize, making the veggies extra tasty.
Whisk the omelette batter once more, then pour it into the now-empty skillet. Spread it into a thin circle and cook until it’s golden on the bottom. Flip and cook the other side until golden.
Add your fillings to one half of the omelette and fold the other half over top. Cover the pan and cook until the cheese (if using) melts.
Serve the omelette with my Oven Roasted Breakfast Potatoes and enjoy!
Vegan omelette filling ideas
To get a little bit of everything in each bite, I recommend adding about 1/4 cup of your prepared fillings to each omelette. Choose from these ideas or use what you like:
- Vegan cheese – Use your favorite dairy-free cheese shreds, vegan cheese sauce, or crumbled vegan feta cheese.
- Sautéed vegetables – I like mushrooms, spinach, onions, kale, broccoli, tomatoes, zucchini, and/or bell peppers.
- Fresh vegetables – Avocado slices, tomato slices, or fresh spinach leaves.
- Vegan meats – Dice up some vegan ham or add crumbled tempeh bacon or tofu bacon.
- Fresh herbs – Like cilantro, chives, or parsley.
- Condiments – Add a dash of hot sauce or a dollop of vegan pesto.
Frequently asked questions
I find mine in the international aisle at well-stocked grocery stores. You should also be able to find it at your local Asian grocery store or online. The bag will be labeled “chickpea flour,” “garbanzo flour,” “gram flour,” or “chana flour.”
The exact amount depends on the fillings you use, but the cooked omelette alone has approximately 9-10 grams of protein.
I haven’t used the chickpea batter to make mini vegan egg frittatas, but I imagine it would work pretty well if you tripled the ingredients. Make the batter as normal, fold in the cooked veggies, and pour it into a greased muffin tin. Bake the egg bites at 375ºF for about 25-30 minutes or until they’re set.
I like to get a jump on this recipe by whisking the dry ingredients together and storing the mix in an airtight container in my pantry. It stays fresh for weeks, and all I have to do is add water right before cooking.
You can also cook the omelette 1 or 2 days ahead of time. Keep it (with or without the fillings) in a sealed container in the fridge, then reheat in a lightly oiled skillet until it’s crisp and warmed through.
Chickpea Omelette
Ingredients
- 4 tablespoons chickpea flour
- 1 tablespoon nutritional yeast
- 1/8 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kala namak or regular salt
- 5 tablespoons water
- 1 tablespoon vegetable oil
Choose Ingredients for Filling
- dairy free cheese shreds or sauce
- sautéed vegetables – mushrooms, spinach, kale, broccoli, onions, tomatoes, zucchini, bell peppers
- avocado slices
- fresh herbs – cilantro or parsley
- hot sauce
- Tempeh Bacon crumbled
Instructions
- To a medium bowl, add the chickpea flour, nutritional yeast, turmeric, garlic powder and kala namak (or salt). Whisk to combine the dry ingredients, then pour in the water and whisk until smooth. Set aside.
- If you want to sauté any vegetables for the filling, do this now in a medium non-stick pan with a little oil. Remove the vegetables from the pan and set on a plate nearby.
- Warm the oil over medium heat in a non-stick pan. Give the chickpea omelette batter another good whisk before pouring it into the pan, letting it spread out into a thin circle.
- Cook for about 4-5 minutes, until golden on the bottom, then flip over and cook for 2-3 more minutes. Handle it very carefully so it doesn't fall apart. If it does, you can always turn it into a scramble!
- Add any fillings you want to one half of the omelette, then fold one side over to cover the fillings. Cover the pan and cook for another 1-2 minutes, especially if using cheese so it can melt.
- Using a spatula, transfer the omelette to a plate and serve with any additional toppings.
Needed double the water. I enjoyed it, but it is basically an unspiced chilla.
This is my new breakfast go to ! Excellent, super easy and delicious!
This was suuuper easy and delicious!