Vegan chickpea omelette is a satisfying, egg-free alternative made with chickpea flour, packed with vegetables and spices. It cooks up golden and firm on the outside while staying soft and hearty inside. This plant-based omelette is rich in flavor and protein, and can be enjoyed for breakfast, lunch, or dinner. You won’t miss the eggs—this dish stands strong on its own. This recipe makes 1 large omelette and serves 1–2 people.
Ingredients
1/2 cup chickpea flour (also known as gram flour or besan)
1/4 teaspoon turmeric powder
1/4 teaspoon baking powder (for extra fluffiness)
1/4 teaspoon cumin or black salt (optional, for flavor)
1/4 teaspoon salt
1/3 cup water (add a little more if batter is too thick)
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup chopped bell pepper or spinach
1 tablespoon chopped fresh coriander or parsley
1 teaspoon olive oil or vegan butter for cooking
How to Make Vegan Chickpea Omelette
In a mixing bowl, whisk together the chickpea flour, turmeric, baking powder, salt, and cumin or black salt.
Add the water slowly while stirring, until the batter is smooth and lump-free. It should have a pourable, pancake-like consistency.
Fold in the chopped vegetables and herbs.
Heat a nonstick skillet over medium heat. Add oil and swirl to coat.
Pour the batter into the pan and spread it gently into a round shape.
Cook for about 4–5 minutes on one side, until the edges lift easily and the bottom is golden brown.
Flip carefully with a spatula and cook the other side for another 3–4 minutes.
Remove from the pan and let rest for 1 minute before serving.
Serving Suggestions
Serve warm with avocado, vegan yogurt, toast, or chutney. It also pairs well with a simple green salad or roasted potatoes for a fuller meal.
Vegan chickpea omelette is simple, filling, and full of real ingredients. It’s an easy way to enjoy a savory breakfast or light meal that’s both healthy and comforting.
