Vegan Chickpea Omelette

Try our Vegan Chickpea Omelette, packed with plant protein and veggies, this recipe is ready in under 30 mins. Perfect for a healthy, tasty breakfast!

This Vegan Chickpea Omelette is the perfect start to your day—packed with plant protein, veggies, and lots of flavor! Whether you eat plant-based or are just looking to mix up your morning routine, this omelette is a delicious and healthy choice.

I love a good omelette for breakfast, and I usually go the classic route, which is using eggs. 

But did you know you can totally skip the eggs and make a delicious omelette, that is fluffy, flavorful, and 100% plant-based?

Switch the eggs for chickpea flour and spices and pronto! you have yourself a healthy alternative to traditional omelettes, which is equally tasty and way more nutritious.

This vegan chickpea omelette is so good in fact, we dare you to go back to using eggs.

Why I love making this recipe on repeat:

I love making this recipe because it’s one of those recipes that simply never gets old.

I can switch up the veggies depending on what is in season, or mix up the spices to get a different flavor profile every time.

Plus, it’s packed with plant-based protein and nutrients, keeping me energized and satisfied throughout the day.

The best part? It’s quick and easy to whip up, yet it feels like a special treat every time I make it. Whether it’s for a cozy weekend brunch or a quick weekday breakfast, this omelette always hits the spot. 🥰🌱

Vegan Chickpea Omelette Ingredients

To make this recipe you will need a few pantry staples and some fresh vegetables of choice.

Here are the ingredients for the basic omelette batter:

Chickpea flour:
This is the base of the omelette and provides structure. It’s high in protein and has a slightly nutty flavor, making it an excellent substitute for eggs. The flour binds together as it cooks, forming the omelette shape.

Don’t have chickpea flour on hand? Grab some dry chickpeas and give them a spin in a food processor until finely ground. You have just made chickpea flour.

Water:
it hydrates the chickpea flour and helps create a batter that can spread and cook evenly. You can adjust the amount of water to achieve the desired consistency, which should be similar to pancake batter—thick but pourable.

Nutritional yeast:
adds a savory, cheesy flavor to the omelette without using any dairy. It’s also rich in B vitamins, particularly B12, which is important in a vegan diet.

Turmeric powder:
add a pinch to add color to the omelette – its vibrant yellow color mimics the look of eggs. You can skip this ingredient if the color of the omelette is not important.

Baking powder:
acts as a leavening agent, helping the omelette to rise slightly and making it fluffy. 

Baking soda:
works alongside the baking powder to help the omelette rise and become light and airy. It also reacts with the acid in other ingredients, such as the nutritional yeast or any added lemon juice, to create bubbles in the batter.

Black salt (Kala Namak):
this is a special salt that smells slightly of sulfur and gives the chickpea omelette an egg-like flavor. If you don’t have black salt, regular salt will season the batter, but without the eggy taste.

Black pepper:
adds a subtle heat and is a basic seasoning that complements the other ingredients.

Besides the above mentioned batter ingredients, we also used these vegetables:

• onions
• bell peppers
• tomatoes
• zucchini
• fresh spinach (kale works as well)
• garlic

And other ingredients:

• vegetable oil (for seasoning the cooking pan)
• shredded vegan cheese as a filling
• avocado as a side

You can switch these ingredients and mix them up according to what you have at home or depending on the season.

I would recommend trying the omelette with mushrooms, or baked sweet potatoes!

How to make Vegan Chickpea Omelette

And now that you have gathered your ingredients, let’s take a look at step-by-step instructions so you can master this recipe in no time!

Start by preparing your batter:

In a large mixing bowl, whisk together the chickpea flour, water, nutritional yeast, baking powder, turmeric powder, baking soda, black salt, and black pepper.

Make sure there are no lumps in the batter, but don’t overmix it. The consistency should be smooth and similar to pancake batter—thick but pourable. If the batter seems too thick, add a tablespoon of water at a time.

Let the batter sit and rest for 15 minutes. This resting period allows the chickpea flour to hydrate fully, making the batter smoother and the omelette easier to cook.

Sauté the vegetables:

While the batter is resting, heat a small amount of oil in a skillet over medium heat. Add the chopped onions, bell peppers, tomatoes, and zucchini to the pan.

Cook the vegetables until they’re softened but not mushy—this should take about 5-7 minutes. Stir frequently to prevent burning, especially if using a high heat. Season with salt and pepper.

Once the vegetables are cooked, remove them from the heat and let them cool for about 10 minutes. Cooling the vegetables slightly before adding them to the batter prevents the batter from becoming too warm, which could cause it to start cooking prematurely.

To the same pan, add spinach and garlic, and sauté for a minute or two, until the spinach wilts and the garlic becomes fragrant. Remove from the pan and set aside to cool.

Add vegetables to the batter:

Stir the cooled sauteed vegetables into the rested batter. Mix well until the vegetables are evenly distributed throughout the batter.

For extra flavor, you could also add a handful of fresh herbs like chives or parsley at this stage.

Cook the omelette:

Heat a non-stick skillet or frying pan over medium heat. Once hot, add 1-2 tablespoons of oil and swirl it around to coat the pan evenly. Make sure the pan is well-heated before adding the batter to prevent sticking. You can test this by flicking a few drops of water into the pan—if they sizzle and evaporate immediately, the pan is ready.

Pour a ladle of the chickpea batter onto the heated pan, spreading it out evenly to form a thin layer. Use the back of the ladle or a spatula to help spread the batter if needed.

Cook the omelette for 3-4 minutes on one side, until the edges start to lift and the bottom is golden brown. Resist the urge to flip the omelette too early! Wait until the edges are firm and the surface of the batter looks mostly set before flipping to avoid breaking the omelette.

Flip and finish cooking:

Carefully flip the omelette using a wide spatula. Cook for an additional 2-3 minutes on the other side until it’s golden brown and fully cooked through.

If you find flipping the omelette challenging, consider making smaller, individual-sized omelettes instead of one large one. Smaller omelettes are easier to handle and flip.

Add your filling and fold:

If you’re adding a filling, place your toppings on one half of the omelette while it’s still in the pan.

So at this point, add the sauteed spinach and garlic, and top with shredded vegan cheese, or any other toppings you like.

Fold the omelette in half over the filling, creating a semi-circle shape. Press down gently with the spatula to help the omelette stick to the filling.

For a melty vegan cheese filling, you can cover the pan with a lid for the last minute or two of cooking to help the cheese melt.

Carefully transfer the omelette to a plate. Repeat the process with the remaining batter, adding more oil to the pan as needed.

Serve the vegan chickpea omelette warm, garnished with extra fresh herbs.

See serving ideas below for more ways you can serve this omelette for a truly nutritious meal! The possibilities are endless!

Serving ideas

We love serving this omelette straight as it is, with a light drizzle of our favorite hot sauce, and maybe some cherry tomatoes and avocado slices or guacamole on top or on the side.

But you can upgrade this basic version and serve it up in a number of ways to best suit your mood.

Try these combinations:

Here are some serving ideas to complement your vegan chickpea omelette:

• Fresh salad: a simple green salad with a light vinaigrette made of olive oil, lemon juice, salt, and pepper can be a refreshing side. Include mixed greens, cherry tomatoes, cucumber, and thinly sliced red onions for extra crunch. You can also go for a heartier salad like a quinoa or couscous salad with roasted vegetables.
• Roasted vegetables: try adding a side of roasted vegetables such as asparagus, cherry tomatoes, or zucchini. Toss them in olive oil, salt, pepper, and a sprinkle of herbs before roasting.
• Grilled vegetables, such as bell peppers and mushrooms, would also work really well, as they add a delicious smoky flavor.
• Whole grain or sourdough toast: serve the omelette with slices of toasted whole grain or sourdough bread. You can spread a bit of vegan butter or avocado on the toast for more flavor and nutrients.
• Breakfast potatoes: add crispy breakfast potatoes or sweet potato hash for the perfect comfort breakfast combination. Season the potatoes with paprika, garlic powder, and rosemary for extra flavor.
• Baked beans: a small serving of baked beans (grab the recipe) adds warmth and comfort and is the perfect side in the colder months. 
• A side of fresh fruit, such as sliced oranges, kiwi, berries, or a mixed fruit salad, adds a sweet and refreshing contrast to the savory omelette, plus it’s super nutritious as a breakfast combination.

Which combination will you try? 🙂 

Storage tips

This Vegan chickpea omelette is best when served immediately after it’s done. But if you want to store it, or make it as part of your weekly meal prep, please follow these tips:

Refrigerate:
Before storing, allow the omelette to cool completely at room temperature. This prevents condensation and fogginess. Then, place the omelette in an airtight container to keep it fresh. You can stack omelette slices with parchment paper in between to prevent them from sticking together. Store in the refrigerator for up to 3 days.

I would recommend storing the omellete separately from the vegetable and cheese filling to prevent it from getting soggy.

Freezing:
If you plan to freeze the omelette, cut it into individual portions. Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped omelette portions in a freezer-safe bag or container. Label with the date for easy reference. Store in the freezer for up to 1 month.

Before serving, allow it to thaw in the fridge overnight, then reheat as needed (see below how to reheat your omelette).

Reheating:

• Stovetop: when you are ready to enjoy your omelette, reheat it in a non-stick skillet over medium heat for a few minutes on each side until warmed through. Add a bit of oil to the pan if needed to prevent sticking.
• Microwave: You can also microwave the omelette. Place it on a microwave-safe plate, cover with a damp paper towel, and heat it in 30-second intervals until warmed through.
• Oven: For a crispier texture, reheat the omelette in the oven at 180°C (350°F) for about 10 minutes, or until heated through.

Storing leftover batter:
This recipe makes up to 6 individual omelettes. If you feel you don’t want to make as many, you can store your leftover batter in an airtight container in the refrigerator for up to 2 days. Just give it a good stir before using it again.

More similar recipes:

Perfect Vegan Tofu Scramble

Easy Chickpea Salad Sandwich

Vegan Hummus Chickpea Burger