This vegan chickpea omelette recipe is made with chickpea flour instead of eggs. The result is a light and fluffy eggless omelette that is packed with protein, fibre and tastes delicious!
What is a chickpea omelette?
A chickpea omelette is an omelette made from chickpea flour, rather than being made from eggs.
Chickpea flour, also called garbanzo bean flour is made from stone-ground chickpeas into a fine powder. Another similar variation of this flour is called gram flour, which is made from split chickpeas. (Both chickpea flour and gram flour work in this recipe.)
When chickpea flour is combined with water and cooked, it cooks up similar to a pancake or crepe and is perfect for filling with stuffing. It’s a very versatile ingredient that can be used to make chickpea omelettes, chickpea crepes or even chickpea quiches.
Why you’ll love this recipe
- Egg-free omelette. Whether you’re vegan or just don’t want to eat eggs, this omelette is a great option for you!
- Packed with protein and fibre. Each serving of this chickpea flour omelette has 200 calories, 4.5 grams of fibre and 9.5 grams of protein!
- Easy to customize. You can add whatever filling you love to this chickpea omelette, or even just enjoy it on its own without any filling.
Chickpea flour omelette ingredients
- Chickpea flour: chickpea flour is made by grinding up garbanzo beans (chickpeas) into a fine powder.
- Baking powder: this will help make the omelette light and fluffy.
- Seasoning: this recipe uses salt, turmeric, garlic powder and nutritional yeast to flavour the omelette.
- Water: just simple filtered water!
How to make a vegan chickpea omelette
Add the chickpea flour, baking powder, salt, turmeric, garlic powder and nutritional yeast to a mixing bowl. Then pour in the water and whisk everything together until combined.
To prepare the omelette filling, saute some scallions and red bell pepper in a pan for 2-3 minutes. Then add the spinach and saute for another minute or so until the spinach is wilted. Season with salt and pepper.
To make the omelette, spray an 8-inch pan with cooking spray and heat the pan on medium-high heat. Then spoon half of the omelette batter into the pan and swirl it around so it coats the pan evenly. Cook for 2-3 minutes, then add the filling to the omelette.
Fold the omelette in half and cook for another 1-2 minutes. Then remove from the pan and serve.
Omelette filling ideas
There are so many different fillings you can add to this omelette, the possibilities are really endless! Feel free to customize the fillings suggested in the recipe card and add whatever you like. Here are some ideas.
- Red onion
- Jalapeno peppers
- Hot sauce
- Vegan cheese
How to store and reheat
If you have any leftover omelettes or want to prepare the omelettes in advance to have them ready to go, you can store the omelettes in the fridge in an airtight container for 2 days.
Reheat the omelettes in a pan on the stove, (this will taste best) or in the microwave. (This still tastes fine, but the omelette will be a little softer.)
Expert tips for making a chickpea omelette
- Spread the batter evenly on the pan. This will allow the omelette to cook evenly and give it an even shape.
- Let cook until small bubbles appear. If you try to fold the omelette in half too soon, it may not be cooked through enough. You’ll know the omelette is ready to fold when you see little bubbles appear on the surface of the omelette.
- Add whatever filling you like. The filling suggested below is one of my favourite go-to’s. Feel free to add whatever filling you like!
- Eat immediately. This vegan omelette is best enjoyed right away.
More vegan breakfast recipes to try
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This chickpea flour omelette is the perfect egg-free alternative to a traditional omelette!
- 1/2 cup chickpea flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
- 3/4 cups water
- Cooking spray
- 1/2 tbsp avocado oil
- 2 scallion, chopped
- 1 red bell pepper, chopped
- 2 cups spinach leaves
- salt and pepper to taste
- 1/4 cup vegan cheese (optional)
- In a bowl add the chickpea flour, baking powder, salt, turmeric, garlic powder, nutritional yeast and water and mix together until smooth. Set aside.
- Heat 1/2 tbsp avocado oil in a non-stick skillet on medium-high heat, then add the scallion and red pepper and cook for 2-3 minutes. Then add the spinach and cook for about 1 minute, until the spinach is wilted. Season with salt and pepper.
- To cook the omelette, spray an 8-inch non-stick pan with cooking spray on medium-high heat.
- Spoon half of the omelette batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan.
- Let cook on medium heat for 2-3 minutes until small bubbles start to form, then add the vegan cheese and half of the vegetable filling to the omelette.
- Fold the omelette in half and let cook an additional 1-2 minutes.
- Serve immediately.
Add any filling you like to this omelette.
Store leftovers in the fridge in an airtight container for up to 2 days.
- Serving Size: 1/2 of the recipe
- Calories: 200
- Sugar: 6.5g
- Fat: 9g
- Carbohydrates: 21g
- Fiber: 4.5g
- Protein: 9.5g
Keywords: vegan omelette, chickpea flour omelette, chickpea omelette