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An easy to make chickpea omelet that is not only good for breakfast, but is also great for lunch and dinner. And it’s an egg-free omelet?! Why yes, yes it is. It’s amazing how innovative vegan cooking has become, there is basically a vegan substitute for anything you can dream of (and more ?).
I’m not sure if this is a normal childhood thing, but in my household, omelettes and scrambled eggs were amongst some of the first dishes my mother made sure to teach us how to cook. My brother and I loved to cook breakfast for our parents in the morning and impress them with our skills. Well, maybe I’m the one who loved it…I made him help ? So not only can I still enjoy one of my all-time favorite recipes, but this chickpea omelet is 100% cholesterol free, high in protein and loaded up with health-filled ingredients!
I’m excited for it to be my turn to teach my mom how to make an omelet! Her and my dad went vegan in January of this year (2017) and they are absolutely loving it! It’s been such a blessing to be able to share my passion with them, and I am excited to see their journey progress.
I know garbanzo bean (chickpea) flour may seem odd to you, but trust me, you have to try it, it really changes the game. Another must in this recipe is black salt. It has a distinctive taste and smell due to the sulfur within it, which gives it a taste and odor comparable to eggs and therefore makes this even more realistic.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate our chickpea omelet, or any of our recipes, we love to see your photos!
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Loaded Vegan Chickpea Omelet {oil & gluten-free}
- Total Time: 28 minutes
- Yield: 2
Description
An easy to make chickpea omelet that is not only good for breakfast, but is also great for lunch and dinner. And it’s an egg-free omelet?! Why yes, yes it is.
Ingredients
Chickpea batter:
- 3/4 cup unsweetened almond milk
- 1/2 cup garbanzo bean (chickpea) flour
- 2 tablespoons nutritional yeast
- 1 tablespoons organic golden flax seed meal
- 1/2 tablespoon sliced green onion
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon sea salt, or to taste
- 1/8 teaspoon black salt*
- 1/8 teaspoon black pepper
Filling:
- 8 oz. mushrooms
- ¾ cup diced white onion
- ½ cup diced red bell pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup spinach
Toppings, such as:
- Avocado, tomatoes, ketchup, hot sauce, parsley, etc.
Instructions
- In a large bowl, whisk together the chickpea batter ingredients until smooth. Allow it to sit while you prepare the filling.
- In a large nonstick skillet over medium heat, saute the mushrooms, onions, bell pepper until translucent, about 3-4 minutes. Add the spinach and mix until wilted then remove from heat. Stir in the fresh parsley, then transfer the filling into a separate bowl or plate.
- Put the skillet back on medium heat, Return to the heated skillet, then pour half of the batter. Lift the pan and move it around gently in circles to help the batter spread out into about a 10″ circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges.
- Add the half of the filling onto half of the omelet, sprinkle a bit more black salt in (optional but recommended for eggy flavor) then gently fold the other empty side over. Cook for 1 more minute. Remove from the stove, cover with a lid and allow it to sit and steam for 5 minutes.
- Garnish with toppings of choice, and add sea salt and/or pepper to taste as needed.
Notes
- Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
- Black salt is a distinct ingredient in this recipe: it has a distinctive taste and smell due to the sulfur within it, which gives it a taste and odor comparable to eggs and therefore makes this even more realistic.
- Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
- Nutritional information does not include the toppings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition facts label provided by Nutri Fox.
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So delicious and easy!!! I’ve made these three times already with different fillings! Today I smothered them in butternut squash cheeze sauce and they tasted so naughty…but they weren’t!!! Thanks so much for sharing the deliciousness. Dana
★★★★★
We are so glad you love these and thank you for the recommendation, what a great idea on the cheese!
My husband loves these! He said it’s his favorite breakfast since we went plant based. He really want me to try to use the batter to make a frittata. Any advice? I worried I will be left with goo
★★★★★
I am so happy he loves these! I have not tested that out yet, but I would think you should add a bit more flax and more chickpea flour to make it thicker. What a a great idea, let me know how it goes!
Hi do you thinks its possible to do a sweet take on your recipe.looks beautiful as a savoury dish.✌
Hi Jackie! That is a great idea! You would have to remove the savory spices and add in more sweet (things like cinnamon, pumpkin pie spice, etc), and a touch of sugar. Let me know if you try this out, what a great idea!
Yummy, I LOVE garbanzo bean flour. Definitely will have to try this out sometime!
Right?! It’s such an amazing ingredient!
Wow! Amazing recipe. This almost similar to one Indian dish called chilla. That is made with vegan flour too 🙂
I will definitely have to check that out! 🙂
Yes!! Chickpea flour is amazing! Thanks for posting this recipe. I need to try it.
I hope you love it as much as we do! 🙂
This looks absolutely delicious. I adore your use of ingredients in this one too. A a lovely, sneaky pinch of turmeric too yay!
Thanks Trinity!
This looks soooo delicious Jasmine! Love seeing different recipes and twists on simple dishes like an omelette! Great pics too- the colors are really popping! ?
Thank you so much Ashley! I hope you are doing well 🙂
That’s how I do my omelettes! Chickpea flour is the way to go!
Yes! My new fave 🙂
I have yet to make a chickpea omelette, but they always look so delicious. Love the mushrooms in this one! Can’t wait to try.