A delicious and filling breakfast option that is stuffed with a handful of fresh greens and garlic. Easily customize it to your cravings or what is in season. Don't skip the toppings, they complete this egg-free omelette.
Chickpea omelette are a twist on a traditional Indian chickpea pancake known as Besan chilla. The difference between Besan chilla and a chickpea omelet is using a leaving agent (baking soda), traditional Indian chickpea pancakes do not include such. Additionally, instead of adding the vegetables directly to the batter, we are adding them into the center of the folded chickpea omelet/pancake. For more information on chickpea flour pancakes check out this post.
This chickpea omelette comes together quickly and will leave you feeling full and satisfied thanks to chickpea flour being high in fiber and protein. The toppings (and the fillings) are endless and can be customized to use fresh in season produce or whatever is about to go bad in the fridge. Enjoy!
Looking for another high protein breakfast? Be sure to check out this baked tofu scramble or this oat-free granola.
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Chickpea Omelette Ingredients
- Chickpea flour
- Nutritional yeast
- Onion powder
- Garlic powder
- Red pepper flakes (optional)
- Salt
- Black pepper
- Baking soda
- Dijon mustard
- Water
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make a chickpea omelette
- Combine dry ingredients, then add water and dijon mustard and whisk until smooth
- Warm skillet and add batter to the pan, cooking on low to medium heat
- Add fresh minced garlic, spinach, and any other veggies or herbs of choice to one half of the omelet
- Fold the empty half onto the veggies, and let it cook for 2-4 minutes before flipping
- Flip and shut off the heat. Cover for 3-5 minutes (this adds moisture to the chickpea omelet as well as helps to cook any batter inside that may not be fully cooked yet).
- Uncover, transfer to a plate, and top with avocado, salsa or Pico de Gallo.
Top tip: make sure to cook on medium to low heat, low and slow is the game here!
Substitutions
Nutritional yeast: if you prefer to make the chickpea omelet without nutritional yeast, replace it with your favorite vegan cheese.
Salt: Indian black salt (kala namak or Himalayan black salt) is commonly used in chickpea omelets and pancakes, I didn't have any on hand so I used iodized salt, but feel free to swap for a more traditional take (it also gives an egg-like taste if that is something you're interested in!)
Spinach: kale can also be used, however lightly massage it with your favorite oil before placing it into the omelet as it does not wilt as quickly as spinach does. Alternatively, use baby kale instead. Different vegetables can also be used (broccoli, peppers, mushrooms, etc.). Be sure to cook them first, then make and place into the omelet.
Notable Tip: For a chickpea free option, check out Vegan Richa's Lentil Mung Bean Omelet. All of her recipes are incredibly tasty and flavorful, so be sure to check out her website!
Variations
For an extra spicy chickpea omelette: add diced jalapeños or a tablespoon of juice from a jar of jalapeños. Alternatively, add hot sauce to the middle of the omelet before folding over.
For a bright and herby chickpea omelet: top with pesto or add a teaspoon of pesto to the middle of the omelet with the spinach and garlic.
Storage
The chickpea omelette will last for 2-3 days in the fridge. To reheat, place in the microwave for 20-30 seconds and then top with desired toppings. Alternatively, add to a warm skillet with a tablespoon of water and cover for 2-4 minutes (or until warm).
📋 Recipe
Chickpea Omelette
Equipment
- mixing bowl
- whisk
- spatula
- non-toxic, non-stick skillet
- measuring cups and spoons
Ingredients
- ¼ cup chickpea flour
- 2 tablespoons nutritional yeast (or sub your favorite vegan cheese)
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- ¼ teaspoon black pepper
- ¼ teaspoon iodized salt or Indian black salt (kala namak)
- ¼ teaspoon baking soda
- pinch of red pepper flakes (optional)
- ½ teaspoon dijon mustard
- ⅓ cup water
For the filling
- 1 handful chopped spinach (and/or any veggies of choice)
- 1 clove garlic, minced (equivalent to 1 teaspoon)
- 1 teaspoon chopped fresh cilantro (optional)
For topping
- ½ avocado, sliced or diced
- 1-2 tablespoons pico de gallo or salsa of choice
- hot sauce (optional)
Instructions
- Add chickpea flour, nutritional yeast, spices, and baking soda to a mixing bowl, stir until combined. Add dijon mustard and water, whisk until smooth.
- Warm a skillet on medium-low heat, once warm add a splash (teaspoon) of avocado oil to the pan and then pour the chickpea batter on. *The batter is thin enough that it should naturally spread into a large circle, but smooth if needed with a spatula.
- While the chickpea omelet begins to cook, mince 1 garlic clove and grab a handful or so of spinach and add it to one side of the omelet.
- After about 2-3 minutes (or once the omelet is bubbling, the sides are starting to appear firm and/or golden and a spatula easily slides under the bottom of it) flip the empty half onto the half that is now covered in spinach and garlic. Let cook for 1-2 minutes. Then, flip the folded omelet over and let it cook for one minute. Cover and shut off heat.
- Leave covered for 3-5 minutes (this makes sure any batter inside of the omelet cooks), remove from pan and top with avocado, salsa (or Pico de Gallo), and hot sauce (optional). Enjoy!
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