Vegan Chickpea Flour Omelette

by Alena
Omelette Pin 7

Easy protein-packed vegan chickpea flour omelette stuffed with colorful veggies! You’ll love this healthy and savory breakfast option bursting with egg flavor and essential nutrients.

If you’re someone who loves a savory start to the day, you need to try this chickpea flour omelette with vegetables.

It has a nice yellow color, lovely egg flavor thanks to black salt and is slightly crispy on the outside. You can stuff it with sautéed veggies of your choice, add some vegan cheese or enjoy it plain!

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Our chickpea flour omelette is more similar to pancakes but thinner like vegan almond milk crêpes — so don’t expect it to have the exact consistency as the “original.”

You can eat it with some vegan toast and almond milk latte or make it during a more elaborate brunch and serve it alongside other breakfast ideas like vegan granola parfaits, sugar-free apple crumble and fruity flapjacks!

Find more easy vegan breakfast recipes and low-carb vegan breakfast recipes on our website.

batter and vegetables of vegan omelette in frying panpin it

Why you’ll love this recipe

  • Savory, salty & filling
  • Slightly crisp on the outside
  • Soft and tender on the inside
  • Protein-packed & plant-based
  • Stuffed with nutritious veggies
  • Low in calories

This omelette can be made using only one pan, a whisk, a mixing bowl and a serving plate! Plus, this recipe is naturally gluten-free and will keep you full all morning.

chickpea flour, turmeric, mushrooms, bell pepper, green onion and tomatoes on a tablepin it

Ingredients needed

  • Chickpea flour — protein and fiber-rich, this legume-based flour is our egg replacement for this recipe.
  • Turmeric — this spice adds some yellow color!
  • Nutritional yeast — for a lovely cheesy note in our omelette.
  • Black salt — that’s where the egg flavor comes from!
  • Spices — basics like salt, pepper and garlic powder create a good base.
  • Vegetables — we went for bell pepper, tomatoes, mushrooms and green onion, but you can use pretty much any vegetables you like.

If you can find chickpea flour at the store or online, definitely try this omelette! You can also use this ingredient to make falafel, vegan frittata and more.

chickpea omelette mixing batter ingredients in bowlpin it

How to make a chickpea omelette

Create the batter

Mix all ingredients for the chickpea omelet in a medium-sized bowl. Start with the dry ingredients, combine with a spoon, then add the water.

Whisk until there are no lumps left, then set aside.

Sauté the veggies

Place a non-stick pan over medium heat and add a splash of water, veggie stock or cooking oil. Sautée garlic and mushrooms for about 2 minutes, then add the bell pepper.

Cook until these have softened, stirring occasionally. Finally, add the chopped tomatoes and green onions and mix everything together.

Transfer your sautéed vegetables to a plate and set them aside.

Make the omelette

Pour your chickpea batter into the empty pan and spread it evenly like you would a large pancake. Let it cook over medium heat for around 5 minutes until the edges become firm.

Flip it with a spatula and cook it on the other side for 3-4 more minutes. Then, place your sautéed veggies onto your omelette and cover the pan with a lid. 

Cook until there is no wet batter left in the center, then remove your stuffed omelette from the pan.
Fold it in the middle and serve with delicious toppings such as fresh herbs, avocado or soy yogurt!

black plate on a table with a folded vegan chickpea omelette in which a fork is being piercedpin it

Tips & FAQs

What are vegan omelettes made of?

Apart from using garbanzo or chickpea flour, the main ingredient for our recipe, you can make vegan omelettes out of silken tofu or aquafaba.

In terms of store-bought vegan egg replacements to make omelette, definitely try “Just Egg!”

Best veggies for omelettes

Stuffing your chickpea omelette with different vegetables is the best part! Here are our favorite choices.

  • Bell peppers
  • Mushrooms
  • Tomatoes
  • Broccoli
  • Asparagus
  • Kale
  • Spinach
  • Swiss chard
  • Green onion

Other vegan fillings

From vegan sausages to non-dairy cheese shreds, sun-dried tomatoes, vegan bacon bits, mozzarella cheese or even vegan pesto — feel free to customize this omelette to your liking.

vegan chickpea omelette in non stick pan with veggies and a forkpin it

More adjustments

Depending on the consistency you’re looking for, you can thin out the batter by adding some aquafaba or more water.

If you follow our exact recipe, you’ll get a thicker, more pancake-like vegan omelette — which is how we personally love it.

Don’t taste the raw batter to adjust to your preferences, as uncooked chickpea flour can give you bloating and tastes awful!

More vegan chickpea recipes

If you like chickpeas, try these recipe ideas next!

Have you tried our vegan chickpea flour omelette and like it? Feel free to comment and rate our recipe below, Pin for later and share it on social media.

vegan chickpea flour omelette filled with mushrooms and bell pepper in a black bowl next to a fork

Vegan Chickpea Flour Omelette

Yield: 1 omelette
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy protein-packed vegan chickpea flour omelette stuffed with colorful veggies! You’ll love this healthy and savory breakfast option bursting with egg flavor and essential nutrients. Try this soy-free recipe with any add-ons you like!

Ingredients

  • ⅔ cup chickpea flour (60 g)
  • ¼ teaspoon salt
  • Pinch of pepper
  • ½ teaspoon turmeric
  • ¼ teaspoon garlic powder
  • ½ teaspoon baking powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • ¾ cup water (180 g)
  • Pinch of black salt (kala namak)

Veggie Stuffing

  • 2 cloves garlic, minced
  • 2 mushrooms, chopped
  • ¼ cup red pepper, chopped (45 g)
  • 2 small tomatoes, chopped
  • ½ green onion, chopped

Instructions

  1. Add all the dry ingredients for your omelette batter to a medium-sized bowl and combine them with a spoon. Then add the water and whisk until no clumps remain and you can see air bubbles in the batter. It should have a texture similar to pancake batter and be easy to pour.
  2. Place a non-stick pan over medium heat and add a splash of water, veggie stock or cooking oil. Add the garlic and mushrooms, cook for 2 minutes, then add the red bell pepper.
  3. Once these veggies have softened, add the chopped tomatoes and green onions. Stir everything and cook for one more minute, then transfer the mixture to a plate and set aside.
  4. Now, pour your chickpea batter into the pan and spread it like you would a large pancake. Put on the lid and let your omelette cook over medium heat for around 5 minutes until the edges become firm.
  5. Flip your omelette with a spatula and cook the other side for 3-4 minutes without the lid on. Place your sautéed veggies on top of your omelet, cover your pan with a lid and cook until there is no wet batter left in the center.
  6. Remove from the pan and fold it in the middle. Serve with delicious toppings such as fresh herbs, avocado or vegan yogurt!

Notes

  • *black salt, or kala namak, might not be easy to find and can be skipped, but it does make for a really eggy taste!
  • Increase the protein content even further by using soy milk instead of water. You can also blend some firm tofu or silken tofu into your batter!
  • Use any veggies on hand to fill your vegan omelette (suggestions in the article). Feel free to add some vegan cheese, too!
  • Make it spicier by adding onion powder and a pinch of cayenne pepper.
Nutrition Information:
Yield: 1 Serving Size: 1 omelette
Amount Per Serving: Calories: 317Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 51gFiber: 11gSugar: 14gProtein: 19g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

14 thoughts on “Vegan Chickpea Flour Omelette”

    • Hey Marina,
      thanks for stopping by :) Gosh, I cannot tell you about the exact pan we have at home, unfortunately – bought it years ago and don’t remember. It’s black and heavy, has an indestructible coating. Sorry I’m not being much of a help…
      Best wishes to you!

      Reply
    • Hi Allish, sure! That’s just a taste preference and the acidity of lemon juice is a bit lower while still providing the same effect.
      Let us know how you like it! :)

      Reply
  1. Hi. This recipe came as a surprise since I never realized that chickpeas flowers could make such delicious omelet. Hope to find a store who stocks them!!!

    Reply
    • Yes, took me a few years of being vegan until I discovered this myself – check health food stores or look online for the chickpea flour ;)

      Reply
  2. Looks absolutely lovely. Would you mind if I recommended it on my juicing cleanse I am running soon (during preparatory phase). Will include your website address.

    Reply
    • Hey Justine,
      thanks so much for the feedback! Happy to know that you enjoy our work :) Yes you can recommend the recipe if you like – just please don’t share all of the ingredients plus instructions but rather have people come here for the full recipe by following a link. Thanks for understanding and good luck with everything!
      Best,
      Alena

      Reply
  3. I have been using JUST for omelets and was excited to see this recipe hoping to save some money. It doesn’t have the juicy, stretchy texture I am use to with JUST. This is my first time using chickpea flour, so I was not accustomed to the taste. I liked the way it set up in the pan. That was my favorite part. When using JUST, I normally end up putting it under the broiler to get it to set up. Thank you for the recipe.

    Reply

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