This post is sponsored by Bob’s Red Mill. We appreciate the love they put into their products and their commitment to certified gluten-free and vegan when possible! 🙂
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!
Avocado, tomatoes, ketchup, hot sauce, parsley, etc.
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.
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.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie