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    Home / Recipes / Vegan Breakfast

    Chickpea Omelette

    Published: Jan 15, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Try a chickpea omelette for breakfast this morning, or have breakfast for dinner! This quick and easy chickpea omelette recipe is a fabulous day start. Made with chickpea flour and your favorite vegetables, you will love this vegan omelette, made to order.

    Chickpea omelette on a plate served with strawberries.

    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!  

    Jump to:
    • Chickpea Omelette Batter Ingredients
    • Omelette Filling Ingredients
    • Additional Omelette Filling Ingredient Suggestions
    • How to Make a Chickpea Omelette
    • Recipe FAQs
    • Tips
    • Vegan Breakfast Suggestions
    • 📖 Recipe
    • 💬 Reviews

    Chickpea flour, remarkably,  is made from dried chickpeas. Although I did not make my chickpea flour, it is simple. First, all you need is dried chickpeas and a food processor. Then, you grind the dried chickpeas until they form flour. 

    I buy chickpea flour often since I use it for baking and a binder when cooking. Also, it is an excellent thickener when making sauces and gravy. And, the fact that chickpea flour is gluten-free is an even better reason to cook with it. 

    Chickpea Omelette Batter Ingredients

    I am whisking the chickpea flour, plant milk, vegetable broth and spices in a bowl.
    • 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. 

    Omelette Filling Ingredients

    Diced red bell peppers, mushrooms, onions, and zucchini in bowls on the counter.

    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

    I saute the vegetables in a skillet on the stove.

    So, since this was my first chickpea omelet rodeo, I learned a lot along the way. The first thing I discovered it 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 omelette. One way is to saute the vegetables first and then 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. 

    I am adding the sauteed vegetables to the chickpea batter,

    Another helpful trick is to cook it low and slow. Because the batter is thin, slow, and steady wins the race. 

    I am cooking the chickpea omelette in a skillet on the stove.

    If you plan to add vegan cheese, you should do so before flipping the side of the omelette over.

    When the omelette is brown, I flip both sides toward the middle to make an envelope. This tip, for instance, keeps all your veggies and other ingredients inside the omelette. 

    Chickpea omelette on a cutting board.

    Recipe FAQs

    Is chickpea flour good for you?

    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. 

    Are chickpeas good for weight loss?

    Chickpeas are good for weight loss since they're fiber-rich, making you feel fuller longer.

    Is chickpea flour just ground chickpeas?

    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.

    I am eating the chickpea omelette recipe with a fork.

    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 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! 🙂 

    So the next time you want to skip breakfast, don't! Instead, make a quick, easy 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

    • Vegan Recipes for Kids
    • Breakfast Quesadilla
    • Smashed Red Potato Recipe
    • Vegan Quiches

    If you love this chickpea omelette recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    chickpea omelette

    Chickpea Omelette

    Kathy Carmichael
    Try a chickpea omelette for breakfast this morning, or have breakfast for dinner! This quick and easy breakfast is a fabulous way to start the day. Made with chickpea flour and your favorite vegetables, you will love this vegan omelette, made to order.
    4.65 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 2 servings
    Calories 373 kcal

    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

    • Vegan cheese or Vegan Nacho Cheese Sauce
    • Pico de gallo
    • Vegan coconut bacon

    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

    Serving: 2gCalories: 373kcalCarbohydrates: 63gProtein: 26gFat: 1gPolyunsaturated Fat: 1gSodium: 289mgPotassium: 1581mgFiber: 20gSugar: 13gVitamin A: 1381IUVitamin C: 57mgCalcium: 81mgIron: 7mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Breakfast Recipes

    • Apple Cinnamon Bread
    • JUST Egg Omelette
    • Air Fryer Hash Brown Patties
    • Vegan Cornbread

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Harriet S Leveen

      January 16, 2023 at 6:55 am

      Kathy - this is such an easy recipe - good recipes for high protein chickpea flour seem scarce. Thanks!

      Reply
      • Kathy Carmichael

        January 16, 2023 at 9:12 am

        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.

        Reply
    2. joan

      January 15, 2023 at 8:46 pm

      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!

      Reply
      • Kathy Carmichael

        January 16, 2023 at 6:42 am

        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.

        Reply
    3. Donna K

      June 02, 2022 at 12:57 am

      Yummy! It was easy to make which makes it a keeper!

      Reply
      • Kathy Carmichael

        June 02, 2022 at 6:09 am

        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.

        Reply
    4. Lola

      June 09, 2021 at 8:17 am

      Hi, Kathy,
      Just made this this morning. It didn't resemble eggs in any discernable way, but it was very tasty!

      Reply
      • Kathy Carmichael

        June 09, 2021 at 9:18 am

        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.

        Reply
      • Lisa

        January 15, 2023 at 9:27 am

        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...

        Reply
        • Kathy Carmichael

          January 16, 2023 at 6:44 am

          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.

          Reply
    5. pete

      May 16, 2021 at 7:46 pm

      you sure have an interesting idea here.
      thanks for the inspiration.

      Reply
      • Kathy Carmichael

        May 17, 2021 at 5:55 am

        Pete, thanks! I hope you enjoy the chickpea omelet. It's one of my personal favorites.

        Reply
    6. geraldine

      April 10, 2021 at 3:21 pm

      Can I make my own chickpea flour from raw chickpeas to avoid buying the ready made chickpea flour?

      Reply
      • Kathy Carmichael

        April 11, 2021 at 6:19 am

        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.

        Reply
      • Kathy Carmichael

        April 12, 2021 at 7:58 am

        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.

        Reply
    7. Anonymous

      December 12, 2020 at 6:31 am

      5 stars

      Reply
    8. Anonymous

      November 21, 2020 at 8:06 pm

      5 stars

      Reply
    9. Anonymous

      November 06, 2020 at 9:47 pm

      4 stars

      Reply
    10. Anonymous

      October 21, 2020 at 5:18 pm

      5 stars

      Reply
    11. Anonymous

      September 24, 2020 at 12:04 am

      4 stars

      Reply
    12. Patty Rusciano

      September 16, 2020 at 9:11 am

      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!

      Reply
      • Kathy Carmichael

        September 16, 2020 at 12:42 pm

        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 🙂

        Reply
    13. Debbie

      September 12, 2020 at 1:50 pm

      5 stars
      Can it be cheaper flour than chick pea?

      Reply
    14. Anonymous

      September 08, 2020 at 8:16 pm

      5 stars

      Reply
    15. Anonymous

      September 07, 2020 at 1:41 pm

      4 stars

      Reply
    16. Anonymous

      February 23, 2020 at 1:09 pm

      4 stars

      Reply
    17. Anonymous

      February 22, 2020 at 6:16 pm

      5 stars

      Reply
    18. Mavis

      February 22, 2020 at 8:50 am

      I made the omelette this morning and had it with salsa. It was delicious ????! I will be making this often.

      Reply
      • Kathy Carmichael

        February 22, 2020 at 9:56 am

        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.

        Reply

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