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chickpea omelette
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4.65 from 17 votes

Chickpea Omelette

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 373kcal


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


  • ½ cup red bell pepper diced
  • 8 ounces button mushrooms sliced thin
  • cup white onions diced
  • ¼ cup zucchini diced
  • ¼ cup yellow summer squash diced


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.


  • 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!


  • 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! :) 


Serving: 2g | Calories: 373kcal | Carbohydrates: 63g | Protein: 26g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 289mg | Potassium: 1581mg | Fiber: 20g | Sugar: 13g | Vitamin A: 1381IU | Vitamin C: 57mg | Calcium: 81mg | Iron: 7mg