Looking for an easy, high-protein plant-based recipe? This Easy Vegan Chickpea Flour Omelette Recipe (High Protein) features wholesome ingredients, delicious flavor, and simple step-by-step instructions!
⚡ Quick Answer: How to Make Easy Vegan Chickpea Flour Omelette (High Protein)
Combine fresh wholesome ingredients, season generously with herbs and spices, and follow the easy step-by-step guide below for a delicious, healthy meal on the table in minutes!
🌱 Dietary: 100% Vegan & Plant-Based
⭐ Difficulty: Beginner Friendly
Craving an egg-free, savory breakfast? This Easy Vegan Chickpea Flour Omelette mixes garbanzo bean flour, nutritional yeast, kala namak (black salt), and fresh herbs to create a fluffy, high-protein plant-based omelette stuffed with your favorite sautéed vegetables!
Conclusion: Vegan Omelette
This chickpea flour omelette recipe is a great way to start your day with a nutritious and satisfying breakfast. With its simple ingredients, flexible substitutions, and delicious veggie fillings, it’s bound to become one of your favorite breakfast meals. Whether you’re new to chickpea omelettes or making it for the first time, you’ll find it to be a delightful twist on the classic egg-based breakfast.
Frequently Asked Questions (FAQ)
How long does this Easy Vegan Chickpea Flour Omelette (High Protein) stay fresh in the fridge?
Stored in an airtight glass container in the refrigerator, leftovers stay fresh and delicious for 4 to 5 days.
Can I make this recipe ahead of time for meal prep?
Yes! This recipe is ideal for meal prep. Store dressings or sauces separately until serving for maximum freshness.
Is this recipe gluten-free?
Check individual ingredient labels or substitute whole grains with gluten-free quinoa or brown rice to make it 100% gluten-free.
What can I serve alongside this dish?
Pairs wonderfully with a fresh garden salad, warm pita or naan, roasted vegetables, or fluffy grain bowls!
Vegan Omelette with Chickpea Flour
Ingredients
- 1 cup chickpea flour (also known as gram flour or garbanzo flour)
- 1 tsp baking powder
- 2-3 tbsp nutritional yeast
- dash turmeric
- salt & pepper to taste use black salt for an "eggy" flavour
- 1 cup plain plant milk
- 1 tsp apple cider vinegar
Vegetable Filling
- 12 cherry tomatoes, halved
- 1 large handful baby spinach
- 4 large white mushrooms, diced
- 3 cloves garlic, minced
- 1 shallot finely diced (2 green onions work as a substitute)
Instructions
- In a medium mixing bowl, add all chickpea omelet ingredients together and whisk well to combine.
- Keep whisking until there are no lumps and set aside.
- In a large pan on medium heat, add 1 tbsp of olive oil, garlic, onion, and vegetables of your choice. Cook for 2-4 minutes or until mushrooms have cooked and the spinach is tender. Remove the filling from the pan and set aside.
- In the same pan, use olive oil or vegan butter to grease the pan before pouring the batter.
- Pour the batter into the pan into a thin circular shape. Cook for about 2 minutes on medium heat. The edges should be slightly browned, and bubbles should be forming throughout the omelette. (Similar to when a pancake is ready to be flipped). Once this has happened, carefully flip the omelette, and cook the other side for 1-2 minutes.
- Once the omelette is cooked all the way through, serve with the vegetable filling, and fold in half.
- Top with vegan cheese, and fresh herbs (optional.) Serve and enjoy!
This vegan omelette was amazing! Super easy to make and was surprised at how filling the chickpea was! I added some mushroom filling as well ????
Thank you so much for trying it out!
This recipe was great and super easy to follow. When I was making my batter I thought it might seem a little too runny although it ended up cooking perfectly! I made smaller sized omelets and probably about 8 to 10 little rounds of 3 to 4 inches. Flavour was amazing don’t miss egg at all! Thanks essy ????
Hi Michael so happy you loved this recipe and that your omelettes turned out!
So Tasty loved this recipe!
Hi Vanessa, thank you so much so happy you loved this recipe ????
Wow, just wow! So easy and tasty
Hi Charolotte, thank you so much!
Who would have thought that chickpea flower would make such a delicious vegan omelette. Great recipe Essy!
Hi Anne, I agree the chickpea flour makes such a nice plant based omelette!
This was great thank you. Looking for. GF idea and this was perfect.
You’re welcome, and thank you so much for the feedback and trying it out!
Great recipe loved this one and wasn’t too difficult to make I will be coming back to this again.
Thanks Erica!
Loved this vegan omelette! No more eggs for me.
Thanks so much Shantel!
Yum this was such a nice and easy recipe to make and follow. Thanks ????
You’re welcome Morgan, Thank you for the feedback!
This was really delicious who would have thought of chickpea flour. Not missing eggs! ????
I’m thrilled you enjoyed the recipe! Chickpea flour is indeed a fantastic alternative, and it’s great to hear you didn’t miss the eggs.
What a delightful chickpea omelet loved it ????
Thank you! Chickpea omelets are one of my favourites!
Very nice and simple recipe at first i made my omelettes a little too large but then got the hang of it! I will be making this again next weekend as well.
Thanks for trying out the recipe! Practice makes perfect with omelettes. Excited to hear you’ll be making it again next weekend!
Great recipe!! ????
Thank you! I’m glad you liked the recipe! ????
This was like a chickpea pancake ???? and was super delicious loved it ????
yesss! totally a chickpea pancake! Thank you so much I’m so glad you enjoyed it!
Loved this omelet and actually super easy to make. Flavor was delicious found the black salt! So many great recipes here. Big fan ????
Thank you so much Kamlia! and YAY happy you found the black salt! It makes such a difference in the flavour 🙂
So good!!! And super easy to make
Thank you so much for your kind words Kira!
This plant based omelet was better than expected. I wasn’t sure what to think but the flavour was very nice. I use some fresh cherry tomatoes for my garden and some mushrooms. Super tasty delicious and did not disappoint.
Thank you! I’m so glad the plant-based omelet exceeded your expectations. Fresh cherry tomatoes and mushrooms sound like a delicious addition. Happy cooking!
I’ve got my batter prepared and will be cooking it soon for breakfast. Can the uncooked batter be kept in the fridge for a day or so?
hi! I’m so excited for you to try it! Sometimes when the batter is left in the fridge it starts to thicken so you may have to thin it out with some more plant milk. If the batter is too thick it may not cook all the way through and have a bit of a bitter taste. So just make sure of that – and it will be so delish. Let me know how it goes!