This Chickpea flour omelette is the best discovery for a vegan breakfast! Say hello to your new favorite dish! It’s so simple that you can whip up a delicious breakfast in a matter of minutes! This is my family favorite omelette that I have personally made hundreds of times! I promise you will love this recipe!
Get ready to dive into a completely fresh take on breakfast with this Chickpea flour omelette! This vegan twist on the classic dish is packed with flavor, is filling, and is surprisingly easy to make. With this recipe, you’ll see just how tasty chickpeas can be! Give it a try—you might find a new go-to breakfast.
Easy meal
Although this chickpea omelet doesn’t taste like eggs, it makes for a tasty plant-based breakfast! It’s soft and chewy with a hint of “eggy” flavor from black salt, and it gets that sunny, yellow color from chickpea flour and turmeric. It’s a quick, healthy choice—ready in just 10 minutes—for breakfast or any time you’re craving a savory vegan meal.
These vegan omelette is super simple to make, and you can customize them with your favorite fillings like mushrooms, bell peppers, spinach, or onions. Add some melty vegan cheese, fresh baby spinach, and sautéed mushrooms for a deliciously satisfying chickpea omelet! The chickpea flour omelette texture holds up pretty well together so it works well with all kinds of ingredients, so don’t hesitate to get creative and pile on your favorite veggies, herbs, or spices. Make it your own!
What is chickpea flour?
Chickpea flour also known as garbanzo bean flour, is a fine, yellowish gluten-free flour made of grounded white chickpea. It’s not the same as besan flour or gram flour made of grounded chana dal or split brown chickpeas.
Chickpea and Besan flours have very similar flavors, and some people find a bitter aftertaste to chickpea flour that is easily overcome with flavoring or toppings in the recipe.
Both flour varieties have different textures, so don’t swap chickpea flour with besan flour in a recipe. In fact, besan chickpea flour is much finer and often needs less water than chickpea flour in recipes.
How It Comes Together:
This recipe is all about creating a balance of flavors and textures. Chickpea flour gives the omelet a light, fluffy base. Then, a splash of plant milk and nutritional yeast adds a creamy, almost cheesy hint. A dash of cider vinegar and black salt (kala namak) adds that subtle egg-like taste that really makes this dish feel extra satisfying and hearty.
Why you will love this vegan Chickpea flour omelette:
- Is vegan, gluten-free, soy-free, and nut-free!
- Very easy and quick to prepare!
- This is a delicious high-protein breakfast that will keep you full all morning.
- You can add veggies that you like to suit your taste.
- Mix the dry ingredients ahead of time to have easy, ready-to-make omelets anytime.
- They work great for meal prepping! Just bring dry mix along and add water!
Possible Supplies Needed:
Mixing bowl
Whisk or fork for stirring
Non-stick frying pan
Spatula for flipping the omelet
Lid (optional, for even cooking)
Ingredients you need to make this Chickpea flour omelette:
Chickpea flour – be careful to use the right flour! In many Asian shops, I can see chickpea flour marked as Besan flour. Chickpea flour is NOT the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground-up white chickpeas.
Plant milk – I use almond milk as it is neutral in flavor but you can use whatever plant milk you have on hand.
Nutritional yeast – adds unique savory flavor
cider vinegar – helps the fluffiness of the omelet
black salt aka kala namak – if you want that eggy flavour then do not omit this step
pinch salt and pepper – to bring all the flavors together
baking powder – again keeps it nice and fluffy
fresh herbs – you can choose any herbs you like
Instructions:
- Begin by taking a mixing bowl and combining the following ingredients: chickpea flour, plant milk, nutritional yeast, cider vinegar, black salt, regular salt, pepper, and baking powder. Stir until a smooth batter forms.
- Allow the batter to sit for approximately 10 minutes, giving it time to thicken and develop flavor.
- Heat a non-stick frying pan over medium heat and add the extra virgin olive oil.
- Pour the batter into the pan, spreading it evenly to form a pancake. You can choose to place a lid on the pan to aid in even cooking.
- Fry the omelet for around 5 minutes or until you notice the top surface is drying out.
- Carefully slide a spatula under the chickpea omelet to loosen it and flip the pancake. Fry for an additional minute.
Extra tips:
Mix the chickpea batter first and set it aside. It needs to sit for at least 10 minutes before cooking. Chickpea flour will absorb some of the water and it will help the omelette to set.
Use a little bit of oil. – Otherwise, this batter will stick to the pan!
Cover the frying pan with a lid while cooking to help it cook more evenly until the top is no longer wet before flipping.
Don’t taste the batter! Please don’t make my mistake to taste the batter before cooking! Chickpea flour tastes terrible before it’s cooked.
Nutrition:
Here’s an overview of the key nutrients you’ll get from each serving:
Calories: 250
Fat: 8 g (10% DV)
Saturated Fat: 1 g (5% DV)
Carbohydrates: 30 g (10% DV)
Fiber: 5 g (20% DV)
Sugar: 3 g
Protein: 12 g (24% DV)
Sodium: 500 mg (20% DV)
Cholesterol: 0 mg (0% DV)
Vitamin A: 2% DV
Vitamin C: 1% DV
Calcium: 10% DV
Iron: 15% DV
These values are approximate and may vary depending on the plant milk used.
Variations, Flavor Enhancers, Toppings:
- Enhance the omelet’s flavor with sautéed onions, bell peppers, and fresh spinach.
- For a cheesy twist, sprinkle dairy-free shredded cheese on top while cooking.
- Experiment with different herbs and spices to customize the omelet’s taste according to your preference.
Frequently Asked Questions and Answers:
Can I prepare a larger batch and store it for later?
This recipe is best enjoyed fresh, however, you can make extra Chickpea Omelette and store them in an airtight container in the refrigerator for a day or two. Reheat them on the stove or in the microwave when you’re ready to enjoy them again.
Is this omelet gluten-free?
Absolutely. This recipe is naturally gluten-free as it uses chickpea flour as the primary ingredient.
Storage:
If you have a leftover omelet, place it in an airtight container in the refrigerator. When you’re ready simply reheat this on the pan. I like to add just a touch of water to create a steam effect and reheat it under cover to bring back to fluffy texture of this omelette.
More breakfast ideas:
If you try this recipe for Chickpea Flour Omelette with berries, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronouncedand use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING!
Chickpea flour omelette
Ingredients
- ¼ tsp extra virging olive oil
- ½ cup chickpea flour
- ½ cup plant milk
- 1½ tbl nutritional yeast
- 1 tsp cider viniger
- ⅛ tsp black salt aka kala namak
- pinch salt and pepper
- ¼ tsp baking powder
- 1 tbl chopped herbs (dill, parsley)
Instructions
- Mix everything in one bowl and set aside for 10 min.
- Heat the frying pan and add oil if using. ( highly recomended)
- Turn the heat to medium and add the bater to the pan. Fry till you see the top drying out. I usually put the lid on as this helps to cook it more evenly. Cook it for about 5 minutes.
- Carefully loosen up the omelette with a spatula and flip the pancake and fry for another minute.
- You can add your veggies to one half if you want. I added tomatoes and I had some leftover cooked muchrooms.
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That looks absolutely delicious! I love how chickpea flour makes such a hearty and flavorful alternative. Definitely adding this to my must-try list!
Author
Thank you! This is my favourit breakfast that I eat at least once a week.
Thanks for this thoughtful post that leaves no questions unanswered and might even motivate someone who already had a big baking fail with chickpea flour (the pastry turned out way too dense) to try it again. Gorgeous pictures, too!
This looks delicious! My twins are trying to eat healthier, and I’m really looking forward to trying this recipe for them. Thanks for the inspiration!
I’ll give it a try! My chickpea attempts usually turn out too heavy and bland.
Author
You should is really easy and tasty. It never fails me 🙂