Try a chickpea omelette recipe for breakfast this morning, or have breakfast for dinner! This quick and easy chickpea omelet recipe is a fabulous way to start the day. Made with chickpea flour and your favorite vegetables, you will love this vegan omelet, made to order.
When you start the day off with a good breakfast, you don't overeat during the day. Even though I never liked breakfast as a kid because I never liked eggs, I enjoy vegan breakfast foods. And breakfast for dinner is one of my favorites! Regardless of the time of day, a chickpea omelette is always delicious. What I love about this vegan chickpea omelette recipe is not only how easy it is to make, but it is also low in calories yet filling!
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Remarkably, chickpea flour is made from dried chickpeas. Although I did not make my chickpea flour, it is simple. First, you need dried chickpeas and a food processor. Then, you grind the dried chickpeas until they form flour.
I buy chickpea flour often because I use it for baking and as a binder when cooking. It is also an excellent thickener when making sauces and gravy. The fact that chickpea flour is gluten-free is an even better reason to cook with it.
Chickpea Omelette Batter Ingredients
- Chickpea Flour: Chickpea flour is full of healthy nutrients. It's a great alternative to refined wheat flour, as it's lower in carbs and calories yet richer in protein and fiber.
- Plant Milk: The plant milk helps thin the omelette batter.
- Vegetable Broth: Vegetable broth helps to thin the batter, similar to water, but adds flavor.
- Nutritional Yeast: Nutritional yeast provides vitamin B12 and tastes vegan cheesy!
- Garlic Powder: Garlic powder is garlic's dried and finely ground form.
- Onion Powder: Onion powder is dehydrated, ground onion that is commonly used as a seasoning
- Black Salt (optional): Black salt, also known as kala namak or Himalayan black salt. The primary flavor of black salt is savory, and the aroma of the harad seeds is sulfur. The sulfur gives it an umami-like flavor that's similar to a boiled egg yolk. Pungent, sour, and smoky, black salt offers a rich, mineral taste.
Not only do you need very few ingredients, but it also takes minutes to whisk the ingredients together.
How to Make the Chickpea Batter
- In a large measuring cup or small bowl, add all ingredients.
- Whisk the ingredients together until smooth.
- Set the chickpea omelette batter aside.
Vegan Omelette Recipe Filling Ingredients
Because I love my veggies, I diced onions, mushrooms, red bell peppers, zucchini, and yellow summer squash. Any vegetables, however, work well in a vegan chickpea omelette. As usual, I also used one of my favorite hot sauces.
Additional Omelette Filling Ingredient Suggestions
- Jalapenos: If you like it spicy, add a few chopped jalapenos.
- Tomatoes: Diced Roma tomatoes taste fabulous in a chickpea omelette.
- Vegan Cheese: Add some vegan cheese of choice.
- Vegan Nacho Cheese Sauce: my vegan Nacho Cheese Sauce recipe is great drizzled on top of the chickpea omelette.
- Green Pepper: Choose green peppers instead of red bell peppers. Baby bell peppers are a great option as well.
- Pico De Gallo: Pico de Gallo is a great way to add tomatoes, onions, and jalapenos all at once.
- Herbs: Herbs like basil, parsley, dill, or rosemary add a lot of flavor to your favorite omelette.
How to Make a Chickpea Omelette
- Since this was my first chickpea omelet rodeo, I learned a lot along the way.
- I first discovered that you must have a GREAT non-stick pan. Otherwise, the chickpea batter will stick to the pan.
- Next, you have two choices when making the vegan omelette recipe. One way is to saute the vegetables and mix them into the batter before cooking the omelette.
- Or, you can saute the vegetables and put them inside the fold. Both ways worked perfectly well; however, it is a personal preference.
- Another helpful trick is to cook it low and slow.
- Because the batter is thin, slow, and steady wins the race.
- If you plan to add vegan cheese, you should do so before flipping the side of the omelette over.
- When the vegan omelette is brown, flip both sides toward the middle to make an envelope.
- This tip, for instance, keeps all your veggies and other ingredients inside the omelet.
Recipe FAQs
Yes. Chickpea flour is good for you as it consists of healthy nutrients. It is lower in carbs but richer in fiber and protein, making it a great alternative to wheat flour.
Chickpeas are good for weight loss since they're fiber-rich, making you feel fuller longer.
Chickpea flour is made from dry chickpeas, also known as garbanzo beans. A similar flour made from yellow gram lentils, which are split chickpeas, is called gram flour.
Tips
- I like to saute the veggies first and mix them into the batter, so they become a part of the batter rather than a filling inside the omelette.
- Use leftover veggies in the refrigerator to create a unique omelette while using up your extra veggies.
- Plan ahead and saute the veggies ahead of time for a quick and easy breakfast during the week.
- For extra protein, add black or pinto beans to the chickpea omelette batter.
- Make a large batch of chickpea omelette batter in advance and use it throughout the week.
- Use a quality non-stick pan, so you don't need a cooking spray or oil in the pan.
- Serve with air fryer hash brown patties or potato hash.
- And if you like it spicy...don't forget the hot sauce! 🙂
So the next time you want to skip breakfast, don't! Instead, make a quick, easy vegan chickpea omelet with your favorite veggies. And if you love breakfast in the morning, remember, you can always have breakfast for dinner!
Vegan Breakfast Suggestions
If you love this vegan chickpea omelette recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Chickpea Omelette
Ingredients
Chickpea Omelette Batter
- 1 cup chickpea flour
- ½ cup organic vegetables broth
- ½ cup unsweetened unflavored plant milk (or water) (I used almond milk)
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black salt optional
Vegetables
- ½ cup red bell pepper diced
- 8 ounces button mushrooms sliced thin
- ⅓ cup white onions diced
- ¼ cup zucchini diced
- ¼ cup yellow summer squash diced
Optional Ingredients
Instructions
Chickpea Omelette Batter
- In a large measuring cup or small bowl, add all ingredients.
- Whisk the ingredients together until smooth.
- Set the chickpea omelette batter aside.
Sauteed Vegetables
- In a medium-sized non-stick pan, saute vegetables.
- I use vegetable broth to prevent the vegetables from sticking.
Cooking
- Using a quality non-stick pan would be best, or it will stick.
- Heat skillet to medium-low BEFORE pouring the batter into the pan.
- Mix the vegetables into the batter, cook the omelette, and add them before you fold them over.
- Loosen the omelette with a spatula, and look underneath. When it begins to get brown, you are ready to add your veggies (if you are adding them after.
- To keep everything inside the omelette, I fold both sides into the middle, forming an envelope.
- If you are using vegan cheese, put the vegan cheese before you fold the sides in.
- Add hot sauce and chopped parsley if you like. I love it hot!
Notes
- I like to saute the veggies first and mix them into the batter so they become a part of the batter rather than a filling inside the omelette.
- Use leftover veggies in the refrigerator to create a unique omelette while using up your extra veggies.
- Plan ahead and saute the veggies ahead of time for a quick and easy breakfast during the week.
- For extra protein, add black or pinto beans to the chickpea omelette batter.
- Make a large batch of chickpea omelette batter in advance and use it throughout the week.
- Use a quality non-stick pan, so you don't need cooking spray or oil n the pan.
- Serve with air fryer hash brown patties or potato hash.
- And if you like it spicy...don't forget the hot sauce! 🙂
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Harriet S Leveen
Kathy - this is such an easy recipe - good recipes for high protein chickpea flour seem scarce. Thanks!
Kathy Carmichael
Hi Harriet, I'm so glad you enjoyed it; thank you for your feedback. It was great hearing from you. Let me know if you try any more recipes.
joan
I have been addicted to these lately! They are so good and so easy! I make up the batter and leave it in the fridge until required. I have also made them using soaked pureed Moong Dal. Great recipe, thank you!
Kathy Carmichael
Hi Joan, I'm addicted too! I love any easy recipe to throw together on a busy morning. Thank you for your feedback. I'm so glad you enjoyed the recipe.
Donna K
Yummy! It was easy to make which makes it a keeper!
Kathy Carmichael
Hi Donna, I'm so glad you liked the recipe. Did you use the black salt or skip it? I am working on a sweet potato version, so you will see a post soon if it turns out, as I hope it does.
Lola
Hi, Kathy,
Just made this this morning. It didn't resemble eggs in any discernable way, but it was very tasty!
Kathy Carmichael
Lola, I'm glad you liked it. No, it doesn't resemble eggs at all. But, I was not too fond of eggs before. I do love, however, that I can stuff all the veggies inside and enjoy an omelet 🙂 thanks for the feedback. I appreciate it.
Amy
Hey! I’ve made chickpea omelets in the past and would like to start again. My issue with garbanzo bean flour is that it can be so dry to swallow, do you know what I mean? If you do, any ideas to make the base omelet alone more moist without always having to add tomatoes and other moist things to it. I’m especially thinking of feeding to children and don’t want any issues with swallowing. Thanks for any ideas or suggestions.
Kathy Carmichael
Amy, I have found a trick for making it moist: combining vegetable broth and plant milk. When I only use water, it is dry, and the texture isn't the same. The same is true when I only use vegetable broth. I hope this helps.
Lisa
Hi Kathy. The flavor was amazing but I had to almost double the wet ingredients to get a thin batter. Have you ever had that issue? The chickpea flour I used is organic and only has chickpeas in the ingredient list. Just curious...
Kathy Carmichael
Hi Lisa, I have never had this issue. It may have to do with the type of plant milk. I use oat milk, but I have also used almond milk. I'm sorry ou had trouble. I hope you enjoyed the recipe once you tweaked it.
pete
you sure have an interesting idea here.
thanks for the inspiration.
Kathy Carmichael
Pete, thanks! I hope you enjoy the chickpea omelet. It's one of my personal favorites.
geraldine
Can I make my own chickpea flour from raw chickpeas to avoid buying the ready made chickpea flour?
Kathy Carmichael
Hi Geraldine, of course, you can make your own chickpea flour. Although I have never done so myself, I think it would work just as well.
Kathy Carmichael
Hi Geraldine, Of course you can make your own chickpea flour. Just make sure you make it fine in texture to get the right consistency for the omelet.
Patty Rusciano
Sorry to say I did not enjoy this hot out of the oven, BUT an hour later at room temp while cleaning up the kitchen it was fantastic to me! cold for breakfast/snack bite even better and used like cornbread with chili is wonderful, so 3 new meals out of one dinner is a winner for me! I can imagine other veggie combinations I will try too. Thank you for the inspiration!
Kathy Carmichael
Hi Patty, I am sorry you didn't enjoy the recipes initially but found you enjoyed it cold. I'm a cold pizza kind of person myself. I hope you mean the stovetop and not the oven? The chickpea omelette cooks in a pan 🙂
Debbie
Can it be cheaper flour than chick pea?
Mavis
I made the omelette this morning and had it with salsa. It was delicious ????! I will be making this often.
Kathy Carmichael
Hi Mavis....that was quick. I am so glad you liked it. I want to eat it every day haha. Thanks for the feedback. I appreciate it.