Omelet. Omelette. However you want to spell it this Vegan Chickpea Omelet isn’t made from eggs (technically that makes it a non-omelet but you get the point). Whip this up for breakfast and you will forget about which spelling is which and why it’s even called this. You’ll want to refer it simply by the word: Delicious.**
**Me saying that reminds me of a scene from one of my favorite movies “Sixteen Candles” when Long Duck Dong, the foreign exchange student, is at the table with the entire family eating a quiche for dinner and comments on how delicious it is. He asked how you spell it and one of the grandfathers says , “Well, you don’t spell it son, you eat it!” Why am I laughing so hard as I type this? I’m a sucker for a good movie quote.
Since I started cleansing my body from the Candida overgrowth, I heavily relied on eggs in my diet when I had to be at the strictest point. That was awfully strange to me because prior to this, the main reason I didn’t use eggs was because I was royally grossed out by the smell it leaves in bowls and plates after whisking or eating them. I’m talking, it made me an angry sort of grossed out. So naturally because I love baking and I can’t eat dairy due to my allergy towards it, I became a vegan baker by default. However once I had to go on a super strict diet for a good two months to help with my infection I was so limited with what I could eat. Eggs strangely stopped smelling bad to me (that was weird for me initially to wrap my brain around) so I began eating them.
Now that I can start incorporating new foods back into my diet, I am so excited to branch away from the heavy egg use and begin reconnecting with more plant-based recipes. Kittee of Cake Maker to the Stars, introduced me to the idea of using chickpea flour in pancake form, something called a Pudla and since breakfast is my favorite meal to cook up I wanted to create this eggless omelet based off of her Pudla recipe to add a bit of variety and spice into my breakfast life. Viola!Print
Vegan Chickpea Omelet
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 Chickpea Omelets 1x
Adapted from Kittee’s Pudla recipe
For the Chickpea batter:
- 3/4 c. chickpea flour
- 3/4 c.+ 1 Tbsp. unsweetened nondairy milk
- 2 tsp. apple cider vinegar
- 2 tsp. nutritional yeast (optional)
- 1/4 tsp. turmeric powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. baking soda
- 1/8–1/4 tsp. sea salt to taste
- 1/4 of a red onion, chopped
- 2 garlic cloves, minced
- 1/4 c. tomatoes, chopped
- 1/4 c. small broccoli florets
- 1 Tbsp. cilantro
- In a Pyrex measuring cup, whisk together the chickpea batter. You don’t want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
- In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
- Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
- When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
- Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
- Add sea salt and pepper to taste.
1. You can make the batter the night before, cover it and let it sit in the fridge overnight.
2. Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
3. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
4. Nutritional info does not include the avocado.
- Serving Size: 1 Omelet
- Calories: 215 calories
- Fat: 7 g
Vegan Chickpea Omelet Recipe Notes:
Please note that the apple cider vinegar performs two functions in this recipe. 1). When mixed with the baking soda, it adds bubbles to the batter and provides a certain lightness to bite into; and 2). It cuts the chickpea flour taste. If you have ever accidentally tasted chickpea flour batter for the first time, you will know what I mean. This is why it’s important to cook the omelet all the way through and why keeping a lid on the pan for a few minutes to allow it to steam through is key.
You’re going to love this breakfast recipe. It’s a new way to make sure that you are eating as many veggies as you possibly can in every meal.
I’m wondering if it’s the type of chickpea flour I used, but mine came out way too thick and felt like a double portion (and, yes, I did make sure to halve the entire recipe to make just one!). But I can tell that with just a few tweaks, this is going to become a breakfast staple. I loved the taste of the “omelette” — the seasoning was perfect and the end result was something neutral-tasting enough to support a wide variety of fillings, but also pleasant by itself. I’m not vegan, but I am allergic to eggs, so I’ve always been jealous of folks who can eat omelettes and have experimented with different ways of faking one. I can tell that with a few tweaks, this is going to be it.
I just tried this and it’s the first time I’ve tried something like it since going vegan.
I was thrilled! Very satisfying and simple for a novice. It turned out so nicely.
Recipes like this have really helped me to give up animal products recently which is great!
Definitely doing it again. Just had it for dinner and the leftovers will be breakfast 🙂
Cara, this sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Cara, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Just so yummy. Thank you for sharing!
So good and E A S Y!! I was hoping for a really good and simple recipe and it worked great. Just came from the gym, cooked and ate, so unfortunately I have no picture to share today. I served it covered with black olive pate and with baby spinach salad.
By the way, why did it come out red??
Thank you so much and greetings from Corfu, Greece. 😍
I’ve gone through phases where I hated the egg smell too! I’m a long term vegetarian and mostly vegan.
Then I went on a similar anti candida anti inflammatory diet so I had to incorporate eggs back in as well.
Can you save the batter for more than a few days? I maketheseomele
I’ve never done it before but can imagine you can prep the day before possibly? Let me know if you do try it!
This was seriously delicious and will be one of my go to breakfast receipies1
First of all, I loved this recipe! The flavors were awesome, and I saved the leftover batter for the next couple of days! I have one question…mine turned out a little “gummy”…do you think I just didn’t cook it long enough? Or maybe my ratio’s were off a bit? Thanks for your help, and this delicious recipe!
It sounds like it just needed to cook a little longer 🙂
Hello, this recipe sounds great! I am trying to incorporate more vegan dishes throughout the week and I would love to have this as a replacement for my husbands morning egg omelet. How long would the batter keep in the fridge? I’m hoping to be able to use it for a few days. Or would it be better to make a few omelets and keep them in the fridge for 3 days?
Fantastic! We made this for our Independence Day breakfast (1 teen vegan, 1 vegetarian husband, mostly vegetarian mom and” flexitarian” younger teen) and all loved it! Vegan teen actually made it. First one was too thick– she had to thin the batter down for the second, though both were yummy. All the toppings made it super great– fresh avocado, cilantro, olives and a little of the tomato mix from inside. We used fire-roasted diced tomatoes. Easy to make. Thank you!
that is so great! Thank you for letting me know 🙂
OMG!!!! I’ve never met anyone else who felt the same way about that egg smell!!!!!! It does make me so angry!!! I just can’t do it!!!!! I do still eat eggs but rarely, it bothers me so much. I feel like I have to run the dishwasher at least twice after I put anything in that had eggs on it! Thank you so much for this and I definitely want to try it!
I think I taught my husband to hate it too, ha. It makes us so angry but we still eat eggs too. Here’s an interesting tip: put some vinegar in a spray bottle and squirt the heck out of your plates. It’s the only thing that has done somewhat of a good job getting the smell out.
This recipe is amazing!! I have been trying with other recipes that call for chickpea flour and this is the first one that actually works and tastes delicious. Thank you
I have leftover chickpea flour and definitely want to use it for this!! Would these freeze well? I feel like they would, but not sure if anyone has ever tried it. I like making as much of breakfast ahead of time so I can grab and go to heat up at work. I’m thinking wrapping them in plastic wrap and bagging them up and then reheating wrapped in a paper towel…hopefully that would work!
The only way it would freeze well is if you wait til you cook it to add the vinegar so that it lightens the flour. When it’s already added and frozen, you’ll lose the vinegar effect. Otherwise, YUM!
I’m making it with Quinoa flour this morning. (and a little Spelt)
What is the white sauce that is on top?
Dairy free sour cream 🙂
Thank you! We made it today and loved it!
16 mins? Are you kidding? To whip it all up, chop all the veggies, mince everything? Wow you must be a pro chef I cant do it that fast. Haven’t time to do all that in the morning
Maybe I’m just a fast chopper, however I am not saying that ALL of those fillings are what goes in there. They are just options based off of what you might like. Consider the 15 minutes a rough estimate but yes, the cooking part shouldn’t take more than 10 minutes.
May I use this chick pea mixture as a replacement for eggs in a quiche? Thanks!!!!!
I haven’t tried that and I’m not too confident that it would work. You might have to use blended up tofu in the mix. Sorry, wish I could be more help!
I’m doing an elimination diet and decided to give this recipe a go. This was surprisingly delicious! I’ll definitely be relying on this to get through and, in the unfortunate event I can no longer eat eggs, it’ll make a great long term substitute. I topped it with some guacamole and a chili pepper coconut cream sauce. It was very tasty and filling.
Do stores usually carry chickpea flour?
Yes, Bob’s Red Mill is usually the brand that is in most stores 🙂
The bob’s red mill that I found is called garbanzo & fava flour. I used it to make this and it turned out delicious! I also used water instead of the milk and it was fine.
I’m wondering if black Sea salt would ruin this, or make it more egg-y?
I’m definitely trying this recipe! (Nervous about adding the black Sea salt though. Has anyone tried it?)
I tried it, it helped with the “egg” flavor!
Whoa, this is fantastic! The flavors are to die for and the house smelled so good while I was cooking this. I just found your blog and will definitely look at the other recipes you have. Thanks!
I love this recipe! Everything looks so good on your website, I’m favoriting lots of these for my meals soon!
I’m eating this right now and must say this is the most successful vegan omelette recipe I’ve used so far! The only change I made was that I switched the salt for black salt, to give it more of an egg flavour. Stuffed with lots of sautéed broccoli, onions, garlic, and red pepper, added cherry tomatoes and tofutti cream cheese. Thank you so much for the recipe. This is definitely a keeper!
What a wonderful recipe! Never even thought omelettes can be made eggless. Lately I’ve been kind of obsessed with anything chickpea-related – hummus, chickpea curry, and of course, aquafaba. So chickpea flour was the next logical step. I prepared these as I would prepare a traditional omelette with the exception of frying and steaming it at the same time. Then stuffed it with vegan cheese, sautéed mushrooms and fresh bell peppers, flipped it over and steamed so the cheese can melt. Served with sweet chilli sauce, fresh tomatoes and cucumbers. I also replaced the spices with a local green onion sprinkle instead but used the turmeric for authenticity. Absolutely delicious!
Stephani @ In Fine Fettle
This is DELICIOUS! I’ve made it three times already with different combinations. Thank you for this amazing recipe!
This was SO FREAKING GOOD. I didn’t even use nut milk. I used water! I stuffed it with homemade seitan, black beans and fresh salsa! My carnivorous husband even approved!!!
Awesome! Love hearing this <3
Do the omelettes hold up in the refrigerator? I’d like to make the day before & reheat. Thanks!
Thanks for sharing. You mention in the recipe, “…and pour half of the batter into the pan.” What happens to the other half?
“serves: 2 Chickpea Omelets”
Presumably you make a second one 🙂
Do you think I could sub full fat coconut milk (canned) for the non dairy milk?
Can’t wait to try this recipe. 🙂
As long as you are okay with the coconut flavor, sure! Just keep an eye on the batter consistency since the coconut milk is thicker than regular dairy free milk. You might need slightly more coconut milk. Good luck!
Can sprouted chickpea flour be used in this recipe? If so, is it a straight-up substitution? Thanks for the advice!
Hi Charlene! Absolutely 🙂 Sprouted flours are the same as the normal counterparts, they just are easier to digest 🙂
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I think that chickpea is a great alternative to eggs. This omelet looks delicious 🙂
Do you think this could be baked? Would that make the chickpea flavor too strong?
I haven’t tried it but I say give it a go and let me know what happens 🙂 It should be okay, I’ve seen chickpea “quiche” recipes baked in the oven and they work out. Good luck!
Great recipe! Thank you for sharing! A tip for helping with omelette sticking to the pan issues is to make sure the pan and oil are heated enough. I made the mistake with my second omelette, adding the batter too soon before the pan and oil had enough time to heat and I had to try really hard to save that omelette!
This kicked major bfast butt…..THANKS!!!
I just made this the lazy woman’s way – sautéed some broccoli and Field Roast Italian sausage, then poured the whole batter over it, cooked for a few minutes, and let it steam fritatta style for 5 more minutes. Totally delicious! This will definitely be in the regular rotation. Thank you!
This was really great! We have tried other chickpea omelets and they don’t seem to cook enough on the inside (which leaves a strong chickpea aftertaste). Your steaming technique is brilliant. We let it steam for almost 7 minutes because I think my omelet was a little on the thick side. Thanks again!
Awesome to hear Nina, so glad it worked out beautifully! Thank you for the feedback, xo.
I have a bag of chickpea flour waiting to be used. Can’t wait to try this!
Just made this, it’s frickin’ EXCELLENT. I’ve been on the Anti-Candida train for about a month, and have been off dairy and wheat for over a year due to psioriasis. This is the greatest thing I’ve eaten in so long.
Kelly @ Trial and Eater
I’ve never seen an omelette look so good! Pinning!
Thank you Kelly! You are going to love it 😉
Chickpea flour looks like an interesting ingredient! I will have to go out and buy it 🙂
Cara – I made this for breakfast. I haven’t had an omelet in over 4 years. This “omelet” made my morning (and very likely, future mornings). I topped with some salsa – couldn’t have been better! Thank you for all your kitchen creativity!
I just got all excited reading this!! LOVE it, Karla. So stinkin’ happy you had a good omelet fix 🙂
That looks great! I made the mixture the night before and let it sit overnight. Delicious:)
Ohhhh what a great idea to let it sit overnight!
P.s. it’s voilà, not wa-la 😉
Cara, I seriously cannot wait to try this!!! Eggs are probably the only thing in the world I would not be able to give up. . but I’m super intrigued with the chickpea flour. . and you took me back to “Sixteen Candles” . . 🙂 love this!
I have been really needing eggs since my candida diet but this is SUCH a great swap for those days you want something different. It’s a fun breakfast to try! And yay, you knew my movie reference 😉
This looks amazing, Cara!
Thanks Becky! Xo
This is super easy!! Definitely grabbing some chickpea flour and making this. I went vegan for health reasons (and now am still vegan for health, environmental and animal reasons), but eggs were the one thing I didn’t want to give up. They were so versatile and good “broke people food” lol. I’ve been looking for an easy omelet recipe!
“Good broke people food” haha. I totally get it! I relied on them heavily for the first part of my anti-Candida diet because of all the reasons you stated. But this chickpea omelet is a good homage to an egg omelet. Enjoy!
this looks freakin amazing, lady. well done. i’ve always wanted to try one of these.
Thanks friend! You HAVE to try it.
Hey Cara! Movie Quote– Sixteen Candles — WHATS HAPPENING HOT STUFF! (Long Duck Dong) Well, Well, Well Missy Fork and Beans Have made Some Changes, New look- I love Cara- Great Job on all the Hard tedious work you put in.:) F & B looks fresh and clean… Nice. Guess Im MIA, Still working on that health thing I have going on. 🙂 #stayingstrong 🙂 Well I love the chick pea omelet and If I could eat something today I would choose this with extra Guac. YUM! Have a great day, Looks like I need to go back and read your other posts. XOXO Bye
Hey lady!! So happy to hear that you are keeping strong and fighting this dang thing. Much love to you! xo