Chickpea Omelette (Vegan, Gluten-Free)
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This Chickpea Flour Omelette is an egg-free vegan omelette recipe perfect for a protein vegan breakfast.
The texture is soft and chewy with a lovely egg flavor from the black salt and yellow color from chickpea flour and turmeric.
It’s an easy and healthy 10-minute vegan savory breakfast to start the day!
This vegan omelette recipe is entirely made of chickpea flour, water, and spices. If you are new to chickpea flour in cooking, let me tell you more about it.
What’s Chickpea Flour?
Chickpea flour is also known as garbanzo bean flour. It’s a fine, yellowish gluten-free flour made of ground white chickpea.
It’s not the same as besan flour or gram flour made of ground 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.
Overall, both flour varieties are quality vegan protein sources to bake or cook with.
How To Make Chickpea Omelette
This vegan omelette gets its texture and color from gluten-free chickpea flour.
It’s a healthy flour often used on a vegan, gluten-free diet to make tofu scramble, pancakes, crepes, or wraps. All you need to make this vegan chickpea flour omelette are:
- Chickpea Flour or garbanzo bean flour – don’t use besan flour, or you may have to adjust the liquid in the recipe. You can’t use wheat flour or any other flour in this recipe. It won’t work!
- Black Salt – Himalayan black salt known as Kala Namak is an Indian volcanic rock salt that contains traces of elements like sulfates, sulfides, iron, and magnesium, all at the origin of the eggy flavor and smell of black salt. That’s why black salt is trendy in vegan recipes that mimic eggs like this vegan omelette.
- Water
- Turmeric – boosts the yellow color of the omelet.
- Nutritional Yeast – a perfectly vegan-friendly ingredient.
- Garlic Powder
- Olive Oil or avocado oil are both healthy oils to cook your omelette.
Preparing THe Batter
First, add all the ingredients, except the filling, to a medium mixing bowl and whisk until few to no more lumps are visible.
Sometimes, chickpea flour forms lumps that are difficult to remove with a whisk.
If so, you can blend the liquid in a small food processor or blender, but I don’t think small lumps are a problem for this omelet recipe.
So don’t sweat it too much. Whisk it until smooth!
Cooking The Vegan Omelette
Next, rest the vegan omelette batter at room temperature while you prepare the omelette fillings.
I stir fry mushroom slices, spinach, and red pepper in this vegan omelet recipe for 2 minutes in olive oil. Set aside.
Finally, in the same non-stick pan, add more olive oil and warm under medium heat.
Pour the chickpea batter into the pan and cook for 2-3 minutes or until the sides and center are dry.
Assembling The Vegan Omelette
Spread the cooked omelette filling on half of the omelette, add dairy-free grated vegan cheese too if you like, then fold the omelette to melt.
Serve immediately with an avocado toast or half-baked sweet potato on the side for a fulfilling vegan savory breakfast.
Vegan Omelette Sides
There are so many delicious vegan omelette fillings you can use in this recipe. Let me share with you our favorite:
- Vegan protein add-ons – add fried mushrooms, roasted asparagus, sweet peas, kale, oven-roasted cauliflower florets, and baby spinach.
- Vegetables – fried onions, red pepper, steamed potatoes, steamed sweet potatoes, corn kernels, broccoli.
- Top up – add some sprouted beans, avocado slices, chopped parsley, or cilantro.
More Vegan Chickpea Flour Recipes
If you want to try more recipes using chickpea flour or garbanzo flour, have a look at my other recipes below:
More Vegan Savory Protein Breakfast Recipes
Made this vegan chickpea omelette with vegan filling? Share a picture of your breakfast with me on Instagram, or leave me a comment or review below. I love to connect with you.
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Vegan Chickpea Omelette
Ingredients
Omelette batter
- ¼ cup Chickpea Flour
- ¼ teaspoon Turmeric
- 1 tablespoon Nutritional Yeast
- ¼ teaspoon Baking Powder
- ¼ teaspoon Black salt - this enhance the egg flavor, or replace by salt
- ⅓ cup Water - at room temperature
To cook the omelette
- ½ tablespoon Olive Oil - to fry the omelette
Vegetable filling
- ½ tablespoon Olive Oil - to fry the vegetable
- 1 large Sliced Mushrooms
- 1 oz Baby Spinach Leaves
- 1.4 oz Red Bell Pepper - sliced
- ¼ teaspoon Salt
- ⅛ teaspoon Garlic Powder
Optional
- 2 tablespoons Vegan Cheese
Instructions
Omelette batter
- In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
- Whisk in the water until smooth, and no to few lumps appears. Set aside while you cook the vegetables.
Sautéed vegetables
- In a non-stick frying pan, heat oil over medium heat and sautee the mushrooms slices, spinach, and red bell pepper, until fully roasted. It takes about 2 minutes.
- Season the vegetable with salt, pepper, and garlic powder.
- Remove the vegetables from the pan and set them aside on a plate.
Cook the vegan omelette
- In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.
- Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
- Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it's not wet in the center.
- Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.
- Serve immediately.
My family LOVES this recipe, and it’s perfect for my kids to feel energetic and full for their school day. Quick prep can even be done the night before. Sometimes I heat some refried or black beans and pour on top with some salsa verde, but this recipe is delicious just the way it is too. Thank you!
Hi, Very good, easy recipe, will make this again for sure, Nice change from making my usual omelette with tofu. Thanks for easy quick recipe
Absolutely love this. So simple and quick, I really love the taste too. No reason to use eggs anymore after this recipe 😀
Hello! Thank you for sharing your gorgeous recipe with us!
I just made it, it tastes delicious! But the omelet became dark pink. Do you have an idea why? I put fresh garlic instead of powder of it. And I omited the nutritional yeast.
I took some pictures. If you are interested, I might send them to you.
I will be very much appreciated for your opinion!
Kala namak is a volcanic salt that adds the egg flavor to this vegan omelet. However, sometimes it can turn food dark pink, which is covered by the nutritional yeast but you didn’t add some. That’s probably the reason why the color is dark pink for you.
Delicious! Thank you for the lovely recipe. My omelette fell apart in the pan (perhaps I tried to make it too large, doubling the recipe), but it was still very flavorful.
Hi,
I tried the recipe. It was really good, but there were places where it was a little gummy. Do you have any recommendations to help with that? I let it cook longer, and it helped some. I also added 1/4 tsp of Tumeric, making it a nice yellow shade.
Thank you
This was so delicious. I highly recommend. Thank you!
Can’t wait to try this. I don’t like nutritional yeast. Is there anything I can use in place of it? Thanks!
You can just skip it or you can use vegan cheese. Nutritional yeast is there for the cheesy taste and to add some B12 to the recipe, it’s not necessary for the texture.
This is the bomb! My breakfast staple! Add a little extra nooch, garlic powder, some SpreadEm cashew cheese and fresh Thai basil.
Cannot get enough
What size frying pan do you recommend? I don’t see it specified anywhere in the article or recipe. Thanks.
I am using a 26 cm non stick pan
Hands down the best chickpea omelette I’ve had.
I wasn’t sure it it was supposed to be flipped but I did, then quickly added the veggies back in and a sprinkle of vegan cheese before I folded it.
AMAZING !!
I am confused by the black salt. What brand? Where to get it? On Amazon there is Hawaiian Black Salt, and Icelandic black salt.
Hawaiian Black Salt is the one, also known as Kala namak it has a Sulphur egg flavor that make this recipe taste like egg
Mine turned out a little “cakey” instead of eggy. It was too brown on the outside not cooked enough so I had to flip it to try and cook the insides enough. I used the exact ingredients as listed plus the black salt and I see many others have had success. Could it be too little water? I cooked it on low-ish heat so I’m a little baffled. I want to try again. Any recommendations for how to alter how I’m cooking this?
Adding more water can works, also make sure you don’t cook it for too long
Can I make these ahead and store in the fridge to reheat and fill later?
I pre mix my dry ingredients for a faster cook when I’m busy
It comes out dry when you rewarm this dish so I prefer to make them fresh in the morning
I have tried to make Chickpea omelet before, with lousy results. This was perfect! I added some sauteed mushroom and onion and diced tomatoes as well as vegan cheddar I made last night. It was PERFECT! (I just brushed my nonstick pan with oil, though).
I’ve just made this for my lunch and it’s totally blown my mind! I used onions, fresh tomatoes and vegan cheese as a filling…a delicious vegan omelette 10/10 recipe – thanks.
Do you think you could add baking powder to make them a little fluffy?
It won’t change much, chickpea flour is a gluten-free flour or baking powder only activate gluten in flour
Mine crumbled when I folded it over. It tastes a littlr dry. I will try again.the potential is enticing.
Depending on the chickpea flour you used, besan or garbanzo, the absorption is of liquid is different so may be add a tiny more water if your flour dry out quickly. Enjoy
Thank you for sharing this recipe! How long can the egg batter stay in the fridge? I would like to prepare enough for a couple of days at a time.
I never tried to store the liquid batter in my fridge, I guess 24 hours is fine if in an airtight container
I just made this and OMG it was delicious. I didn’t have mushrooms so I added carrots instead. Super easy, came out perfect and delicious.
Very good,easy to make.I added black salt to give it the sulphur egg taste.
I’ve tried lots of these chickpea omelette recipes. This is my favorite by far. Thanks!
I made it with gram flour and it was very nice, thank you for the recipe! (I added a splash of extra water but just a bit:)
Saludable y delicioso
My omelette crumbled a bit and fell apart. Any suggestions?
This can omelette if you overcooked the omelet or cook it too fast or the pan is too wide resulting in such a thin omelet that it cook super fast. Maybe try a smaller pan and reduce the heat to cook gently. Enjoy
So delicious and “eggy”! I’ve made this for breakfast a few times and I just throw in whatever vegetables I have on hand. Just make sure to use a high quality non-stick pan so you don’t end up with a clumpy mess lol!
This is great! It was a tad bit too salty for me so next time I’ll add a bit less, and I changed the vegetables to mushrooms and sliced zucchini. My mom wasn’t used to the chickpea flour taste but I actually quite like it. Thanks for the recipe!
Congratulations for your creativity! You are my favorite chef.
This was really good! The first time I’ve tried a chickpea omelette and will definitely be using this recipe. I left out the nutritional yeast because it hate it (don’t come at me lol) but overall was really good. I added mushrooms, spinach, red onions and vegan cheese 🙂