This vegan chickpea omelette is hands down the best plant-based omelette I’ve ever had. It's crisp on the outside, soft and tender on the inside, and packed with a a rainbow of veggies. Plus, it’s high in vegan protein, vitamins, minerals, and naturally gluten free.
In a nutshell, this vegan omelette is tasty, healthy and easy to make. Here’s why you’ll love it:
- Healthy, with 23 grams of plant-based protein, plus high in vitamins A and C, calcium, iron and fibre
- Vegan & gluten free
- Easy to make
- Suitable for meal prepping - will stay fresh in the fridge until the next day
- Very customisable - add your favourite veggies and enjoy a different take on this omelette every time you make it
What Goes into a Vegan Chickpea Omelette?
Along with non-dairy milk and baking powder, the main ingredient of this omelette is chickpea flour.
What Is Chickpea Flour?
Chickpea flour is an ingredient that goes by many names, so don’t be surprised if you see it listed in a recipe as gram flour, garbanzo bean flour or besan. They all mean the same thing.
Essentially, chickpea flour is made from ground chickpeas, which can be either raw or roasted. It’s a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisine.
Is Chickpea Flour Healthy?
Yes. Replacing all-purpose flour with chickpea flour wherever you can is actually a great idea. Unlike all-purpose flour, gram flour is high in protein, fibre and micronutrients, and low in carbs and calories.
One cup (92 grams) of chickpea flour has 356 calories, 20 grams of protein, 6 grams of healthy fat and 53 grams of carbohydrates. Plus, it’s high in fibre (an impressive 10g), folate, iron, folate, and beneficial antioxidants called polyphenols.
On the other hand, a cup of all-purpose flour has 455 calories, 12 grams of protein, 1 gram of fat, 95 grams of carbohydrates and only 3 grams of fibre.
What Are the Benefits of Chickpea Flour?
Because chickpea flour is much more nutritious than all-purpose flour, it can have numerous positive effects on your body and overall health. Swapping all-purpose flour for chickpea flour can:
- Help improve your hearth health thanks to its high fibre content.
- Stabilise blood sugar.
- Improve your immune system, due to its anti-inflammatory properties.
- Aid with weight loss by keeping you feeling full longer.
- Benefit your digestion, especially if you’re suffering from gluten intolerance.
Is Chickpea Flour Gluten Free?
Yes, chickpea flour is naturally gluten free, because it’s made entirely from ground chickpeas, which are also gluten free.
Is Chickpea Flour Keto?
While chickpea flour is lower in carbs than traditional wheat flour, it’s not low carb enough to be keto friendly.
Can Chickpea Flour Be Used as an Egg Substitute?
Absolutely! Chickpea flour can be used to replace eggs in much the same way as flax meal.
To substitute one egg, mix 3 tablespoons of chickpea flour with 3 tablespoons of water.
How Many Calories Are in Chickpea Flour?
One cup (92 grams) of chickpea flour has 356 calories.
Where Can I Buy Chickpea Flour?
You can easily find it in international markets, such as Indian grocery stores It will most likely be sold as besan or gram flour. Plus, you can often find it in major grocery chains, most commonly in the baking aisle for gluten-free flours.
Can I Make Chickpea Flour Myself?
Yes, you can make chickpea flour at home with a high-speed blender or a grain mill in just 10 minutes. Learn how to make chickpea flour here on Piping Pot Curry.
How to Make Vegan Chickpea Omelette in 4 Easy Steps
- Prepare the batter and let it sit while you prep the veggies.
- In a non-stick pan, heat olive oil. Add onion and leek and sauté for about about a minute. Add tomatoes and bell pepper, and cook for another 2 to 3 minutes. Right before you're done, toss in the chives as well. Remove from the pan and transfer to a bowl or a plate.
- Pour about half of the omelette batter into the heated pan and almost immediately add the vegetables on top. Pour over the other half of the batter.
- Wait until it bubbles and firms up along the edges, approximately 2 minutes. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
Tips on Making the Best Vegan Chickpea Omelette
- Let the batter sit for a few minutes before you cook it.
- If possible, use a non-stick pan if you don't want your omelette to stick to the pan.
- Allow the chickpea flavour to wear off by steaming the omelette with the lid on for another 5 minutes after it's been cooked.
What Are the Best Omelette Fillings?
Omelette is the kind of breakfast that provides you with endless possibilities of filling up on veggies. It goes great with so many vegetables, herbs and spices, including:
- Sautéed mushrooms
- Spinach
- Avocado
- Tomatoes
- Artichoke hearts
- Roasted potatoes or hash browns
- Sautéed asparagus
- Leeks
- Scallions
- Caramelised onion
- Red or yellow bell pepper
- Chile peppers (such as jalapeño or poblano)
- Chives
- Parsley
- Basil
- Dill
- Thyme
- Cilantro
- Garlic powder
- Onion powder
This version includes red onions, leek, red bell peppers, cherry tomatoes and chives.
Can I Make the Batter Ahead?
Yes, you can make the batter the night before, cover it and let it sit in the fridge overnight.
How Long Does It Keep?
The omelette will stay fresh in the fridge, stored in an airtight container, for up to two days.
Does It Freeze?
I haven’t tried freezing it myself and I’m not sure this would work.
How Many Calories Are in a Vegan Chickpea Omelette?
This recipe makes one extra large omelette which has 480 calories, 23 grams of protein and 13 grams of fat.
More Veggie-Packed Recipes
Vegan Chickpea Omelette
ingredients
- ¾ cup chickpea flour
- ¾ cup plant-based milk (I used almond milk)
- ¼ teaspoon baking powder
- ¼ teaspoon garlic powder, optional
- ⅛ teaspoon sea salt, or to taste
- 1 teaspoon olive oil
- ½ red onion, finely chopped
- ¼ cup leek, white part only, thinly sliced
- 5 cherry tomatoes, quartered
- ½ red bell pepper, cubed
- 1 tablespoon fresh chives, finely chopped
instructions
- In a small bowl or measuring cup, whisk together chickpea flour, milk, baking powder, garlic powder, and salt. Let the batter sit while you prepare the vegetables.
- In a non-stick pan, heat olive oil. Add onion and leek and sauté for about about a minute. Add tomatoes and bell pepper, and cook for another 2 to 3 minutes. Right before you're done, toss in the chives as well. Remove from the pan and transfer to a bowl or a plate.
- Pour about half of the omelette batter into the heated pan and almost immediately add the vegetables on top. Pour over the other half of the batter.
- Wait until it bubbles and firms up along the edges, approximately 2 minutes. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
- Serve right away and garnish with fresh tomatoes, minced red onion or more fresh chives.
notes
- Special Ingredients: organic chickpea flour
- Storing Instructions: the omelette will stay fresh in the fridge, stored in an airtight container, for up to 2 days.
- Recommended Tools: measuring cups, measuring spoons
nutrition
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