Best Vegan Chickpea Omelette With Vegetables

by Alena

If you’re a new vegan, you might think you now only have a few simple (but still very delicious) breakfast choices – oatmeal, granola, avocado toast, and maybe some blueberry muffins are the first things that come to mind. But did you know there’s a way to create a delicious vegan omelette?

Yes, it might seem impossible at first. But for all of you who love classic egg dishes, there’s no need to feel like you’re missing out.

Vegan egg substitutes enable you to recreate pretty much anything you were used to eating on an omnivorous diet!

Our simple vegan chickpea omelette recipe uses protein and fiber-rich chickpea flour as a base, giving it a slightly richer texture compared to the eggy original.

And should this not offer you enough of a punch, just go for this high-sulfur insider tip: kala namak, or black salt. It’s going to almost put you over the egg edge.

If you’re looking for a savory and higher protein breakfast, this satiating vegan omelet will totally fill the bill! Using the recipe below, we like to create a more pancake-like, thick vegan omelette out of chickpea flour instead of using the many egg substitutes you can find at the store nowadays.

The key elements to make the best vegan omelette are a non-stick pan, black salt, chickpea flour and the right spices — more on that later.

vegan chickpea omelette in non stick pan with veggies and a fork

Why This Is the Best Vegan Chickpea Omelette

Skip the needless eggs – create a delicious vegan omelet that lowers your cholesterol, encourages healthy weight management and saves some precious lives along the way.

What Are Vegan Omelettes Made Of?

On the list of impossible-to-recreate-recipes on a vegan diet, you’d probably think that omelettes are a top contender.

Apart from using garbanzo or chickpea flour, which is the main ingredient for our vegan omelettes, common routes to vegan eggy goodness include making it with silken tofu, which makes this breakfast lower in fiber and a bit higher in protein.

By the way, tofu in general is a great egg-replacement and can be used to make vegan scrambled eggs (or scrambled tofu)! Additionally, a common way to replace eggs in baking is with flaxseeds.

There’s also this handy product by Just Egg that you can use to create a fluffy and egg-free vegan omelet!

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

Ingredients for the Best Vegan Omelette

Since you came here for our tasty and easy vegan chickpea omelette, let’s see what ingredients you need for this delicious vegan breakfast.

As we’re always going for nutrient-dense meals, you’ll need a bunch of vegetables. After all, this should turn out to be a delicious veggie omelette, so we’re not going to be stingy here!

Oh, and nutritional yeast. We prefer more over less here, and if this cheesy magic isn’t in your cupboard yet, go get it right now!

Seriously — this will enable you to create all-time favorites like mac and cheese and vegan lasagna with all the same yummy, cheesy flavor!

Here are all vegan chickpea omelette ingredients in a nutshell!

  • Chickpea Flour — protein and fiber-rich, this legume-based flour has so many benefits compared to eggs!
  • Turmeric — anti-inflammatory and beautifully yellow, this spice is used to add some more color to your chickpea omelette.
  • Nutritional Yeast — adding a cheesy touch, nutritional yeast is needed in any plant-based kitchen — including for this recipe.
  • Water or Soy Milk — depending on how many calories and protein you’d like your vegan omelette to have.
  • Spices — basics like salt, pepper and garlic powder create a good base; if you’re able to, definitely add a pinch of black salt for a sulfurous touch!
  • Vegetables — we went for bell pepper, tomatoes, mushrooms and green onion but you can use pretty much any vegetables you like.

Granted, chickpea flour is a rather special ingredient compared to our usual back-to-basics approach. 

But once you got yourself a package, you can use this naturally gluten-free and protein-rich stuff to not only make chickpea flour omelettes, but also falafel, frittatas, or as an ingredient in your next pizza crust.

Low-Carb Vegan Breakfast Recipes
chickpea omelette mixing batter ingredients in bowl

How to Make a Vegan Omelette

Get your chickpea flour and the few other ingredients — we’re about to make an easy high-protein vegan breakfast!

We highly recommend using a non-stick pan for this recipe because it enables you to skip the vegan butter or olive oil — but if you want to go down that higher fat route, any pan will do.

Once you’ve whisked together the omelet batter and chopped up your vegetables, you can let your non-stick pan soften the colorful stuffing first before pouring in the chickpea flour mixture.

Let it cook for a few minutes, then lift carefully with a spatula and fold over to cook on the other side for a few minutes.

And yes, all of this is possible without any advanced cooking skills and the use of olive oil, making it even healthier and great for weight maintenance. 

Should you, for any reason, not be too keen on any of the veggies suggested for this vegan omelette, just skip or swap! As always, we believe that you can make this recipe work while adding your own little twist so you’ll love it even more.

batter and vegetables of vegan omelette in frying pan

Tips for the Best Vegan Omelette

Now for our best tips on making an epic vegan omelette! You can choose between the many different egg substitutes for your omelette and add some firm silken tofu to this recipe if you want to bump up the protein content and create a smoother texture.

We also admire this version of a homemade chickpea omelette with aquafaba by Odile and are eager to try it soon. If you find the “Just Egg” substitute at your local store, definitely try it!

Can You Make an Omelette Without Milk?

Of course — you can even make it without eggs! Our chickpea omelette is made with water but you can use any plant-based milk, like soy milk or almond milk, to change its nutritional content.

Thick or Thin Vegan Omelette?

Depending on the consistency you’re looking for, you can thin out the batter of our chickpea omelette and by adding some aquafaba to make it thinner.

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

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

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

Vegan Omelette Fillings

If you make an egg-free omelette, you’ll certainly want to keep the fillings fully vegan, too! Try some non-dairy cheese like Daiya or slice up some vegan sausages for a really hearty and flavorful chickpea omelette.

We personally don’t use vegan substitutes like these often, but they are sure to make this recipe a lot more interesting to non-vegans.

vegan omelette in pan with ingredients lying around

More Vegan Breakfast Recipes

Vegan breakfast is our jam! We usually create sweet and super simple recipes that are oil-free, sugar-free and really delicious. Try these next!

Now that you’re probably very curious about our vegan chickpea omelette, let’s see how to make it! We hope you appreciated our extra tips and suggestions around this high-protein breakfast.

Have you ever made vegan omelette before? Feel free to rate this recipe below, Pin for later, and tag us when you make it – we’d love to see your creations.

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

Best Vegan Chickpea Omelette

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

The best vegan chickpea omelette stuffed with colorful vegetables! This healthy plant-based breakfast is made with chickpea flour (no tofu!) and is dairy-free and low-fat — making it a weight loss-friendly and tasty higher protein vegan option you can serve all day. Try this eggy & cheesy vegan omelette with veggies of your choice!


  • ¾ cup chickpea flour (75 g)
  • ¼ tsp salt
  • Pinch of pepper
  • ½ tsp turmeric
  • ¼ tsp garlic powder
  • ½ tsp baking powder
  • 2 tsp nutritional yeast
  • 2 tsp apple cider vinegar
  • ¾ cup water (180 g)
  • Pinch of black salt*

Veggie Stuffing

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


  1. Whisk the omelette batter ingredients together in a small bowl. Start by mixing all the dry ingredients, 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. In a nonstick pan, sauté the veggies for your stuffing, adding the green onion when the rest is already soft. Remove from pan and place on a plate.
  3. Now, pour half of your batter into the pan. Add your pre-heated stuffing, then pour the other half of the batter on top. Let warm up and cook for around 5 minutes, until bubbles are formed and the edges become firm.
  4. Carefully lift with a spatula and fold over to cook the other side for a few minutes. Covering your pan with a lid, let the omelette warm up for 5 minutes.
  5. Serve with delicious toppings such as fresh herbs, lemon juice, avocado or some plain vegan yogurt if you like!


  • *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 making this chickpea omelette with soy milk instead of water. You can also blend some firm tofu or silken tofu into your batter!
  • Use any veggies you have on hand to fill your vegan omelette (suggestions in the article). Feel free to add some vegan cheese, too!
  • Make it spicier by adding some onion powder and a pinch of cayenne pepper.
Nutrition Information:
Yield: 1
Amount Per Serving: Calories: 357Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 894mgCarbohydrates: 58gFiber: 13gSugar: 15gProtein: 21g

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

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 “Best Vegan Chickpea Omelette With Vegetables”

    • 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!

    • 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! :)

  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!!!

    • 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 ;)

    • 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!

  2. 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.


Leave a Comment

Skip to Recipe