Chickpea Omelet Two Ways

These savory vegan Chickpea Omelet Two Ways are a great way to start your day. Make with vegetables mixed in or place on top.

I have been vegan for 17 years, and I don’t miss anything that I gave up. I do however enjoy a change in my breakfast routine every now and then.

I have been perfecting a socca recipe for awhile now, getting it to the texture and thinness that I want. I figured, why not make a Chickpea Omelet as well. After all, they are only different by a couple of ingredients.

After making this several times, I decided to post a Chickpea Omelet Two Ways because I liked it both with vegetables mixed into the batter, and served on top of the chickpea omelet as well.

This Chickpea Omelet (or Chickpea Omelette, depending upon where you’re from) is similar to Tofu Scramble in that it is customizable. You can add your favorite herbs and spices, as well as your favorite vegetables.

The main difference between the two ways of making this vegan omelet recipe is that you need twice as many veggies if you are serving them on top.

I should mention that by mixing the veggies into the batter, the chickpea omelet cracks easier, but you can slice it and it still has a nice presentation.

If you make the Chickpea Omelet with veggies on top, you can create a really nice thin vegan omelet. It still may crack, but is easier to control. Either way, it tastes wonderful. It all depends upon how you want to present your dish and the texture you prefer.

Other Vegan Recipes You Might Like

• Super Creamy Vegan Mac and Cheese
• Vegan BLAT
• Vegan Tzatziki
• Vegan Ranch Dressing
• Tofu Feta

Chickpea Omelet Two Ways

This vegan omelet with chickpea flour is perfect for brunch or breakfast. Customize it to your liking.

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Here’s the chickpea flour that I used to make the chickpea omelet. I love the taste compared with other gluten free flours.

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5 from 1 vote

Chickpea Omelet Two Ways

These savory vegan Chickpea Omelet Two Ways are a great way to start your day. Make with vegetables mixed in or place on top.

Course Breakfast

Cuisine vegan, gluten free

Keyword chickpea flour, chickpea omelet, vegan omelet

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3

Calories 183kcal

Author Willow Moon

Ingredients

• 1 cup chickpea flour
• 1/2 teaspoon baking powder
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon  salt
• pepper
• 1 cup water
• 3  tablespoons chopped basil
• coconut oil spray

If mixing veggies in batter:

• 1/4 cup chopped green pepper
• 3 tablespoons chopped red onion
• 1/2 cup chopped spinach

If adding veggies on top:

• 1/2 cup chopped green pepper
• 1/4 cup + 2 tablespoons red onion
• 1 cup spinach

US Customary - Metric

Instructions

• Mix all the dry ingredients and water thoroughly. Add chopped basil. If adding vegetables to the batter, do that now.
• Spray coconut oil on a heated pan. Spoon some of the chickpea mixture on 8" pan, spreading it out thin. If you need to use a spoon to spread it out, do that, but work quickly. Cook for several minutes, until it bubbles like a pancake and is golden brown. This is especially apparent with the vegan omelet sans veggies. You will be able to see when it is cooked. When it isn't done yet, it still looks wet and mushy. Flip and cook the other side. Continue with the rest of the mixture.
• If adding veggies on top of chickpea omelet: Spray more coconut oil on a heated pan. Add onion. Cook for a couple of minutes. Add green pepper, and cook until tender. Add spinach, and cook until it is wilted. Put on top of chickpea omelet.

Nutrition

Calories: 183kcal | Carbohydrates: 27g | Protein: 11g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 358mg | Potassium: 597mg | Fiber: 6g | Sugar: 5g | Vitamin A: 22.7% | Vitamin C: 29.2% | Calcium: 6% | Iron: 15.1%

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.