This Chickpea ‘Omelette’ is a deliciously healthy breakfast that is dairy-free, gluten-free, egg-free, nut-free, and made with no onion. The batter for this vegan Chickpea ‘Omelette’ is made without oil (apart from the oil contained in the coconut milk), and almost as easy to make as a traditional omelette made with eggs. With a rich cheesy texture, this is my best version of a vegan ‘omelette’ recipe; and I sincerely hope you will enjoy it as much as I do.
CHICKPEA ‘OMELETTE’ EASY RECIPE
This Chickpea ‘Omelette’ is:
- ready in only 10 minutes.
Moreover, this recipe is made:
- with no eggs
- without nutritional yeast
- with no onion or garlic
- without added oil in the batter (apart from the oil contained in the coconut milk).
If you are curious to learn more about history and types of omelettes, you can read this Ultimate 2021 Guide to the Omelet by Beatriz from Clan Kitchen.
PRINT, PIN, OR BOOKMARK THIS RECIPE!
You can bookmark or pin this recipe to someday (or right now!) make a delicious Chickpea ‘Omelette’ for yourself and/ or your loved ones.
For more vegan breakfast recipes, check out these Vegan Chocolate Stuffed Pancakes (gluten-free) or this Raspberry Chocolate Chia Pudding (sugar-free | 5 ingredients).
You can also tag me on Instagram @thedorkyfrench so I can see what you made and share it on my story!
HOW TO MAKE VEGAN CHICKPEA ‘OMELETTE’?
Please note this is just an overview of the recipe. Scroll down to the end of the page to see the full printable recipe.
- Add chickpea flour, coconut milk, and spices in a mixing bowl and mix well.
- Add vegetables and mix again.
- Oil pan (optional) and pour half of the batter in the hot pan. Cook on low heat until edges are dry and bubbles appear on top.
- Add vegan cheese and green peas on one half of the ‘omelette’, and cook for 5 more minutes on low heat.
- Fold in half, serve warm with spring onion and lime juice, and enjoy!
RECIPE IN VIDEO (1 MIN)
Follow TheDorkyFrench on youtube for more vegan recipe videos.
- You can substitute the mushrooms with any other vegetable.
- Chickpeas are optional (but recommended) for this recipe. You can either not use any chickpeas, or substitute with any other bean or peas such as green peas.
- I wouldn’t recommend substituting the tomato as it helps to make the ‘omelette’ airy and fluffy.
- You can try using any other plant milk such as soy milk or almond milk, however, the results will be best if you use canned coconut milk for this recipe.
- For the cheese, I use store-bought vegan cheese but you can also make homemade vegan cheese.
- You can substitute the spices to your liking and preferences. If you are used to eating spicy food, feel free to use slightly more than the recommended amount.
Depending if you are using induction or gas for cooking the Chickpea ‘Omelette’, it can happen that your ‘omelette’ will not be properly cooked from inside when you fold it in half. In that case, you can oven bake or air fry the ‘omelette’ to make sure it is cooked from inside. RAW CHICKPEA FLOUR DOES NOT TASTE GOOD!
Alright, let’s jump in! Please leave a comment at the end of the page if you have any questions or want to rate the recipe! Hope you will enjoy it,
Chickpea Omelette (no onion | oil-free batter)
- Mixing bowl
- Cooking pan
For the batter
- 1 tomato - finely chopped
- 5 mushrooms (about 70 g) - sliced
- 1/2 can chickpeas - drained weight: 120 g
For the filling
- 80 g vegan cheese****
- green peas
For topping - optional
- lime juice
- spring onions - finely chopped
- Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.
For the batter
- Add all the 'for the batter' ingredients in a mixing bowl and mix with a whisk until smooth.
- Add vegetables and mix again with a spatula.
- Optional: slightly oil pan with a silicone brush.
- Heat up pan on low medium heat and pour half of the batter in the hot pan. Cook on low heat for about 2 miutes, until edges are dry and bubbles appear on top.
For the filling
- Add vegan cheese and green peas on one half of the 'omelette', and cook for 5 more minutes on low heat.
- Fold in half using a spatula, set on side, and cook the second 'omelette'. Cut both large 'omelettes' in half for 4 small servings. PRO TIP: Depending if you are using induction or gas for cooking the Chickpea ‘Omelette’, it can happen that your ‘omelette’ will not be properly cooked from inside when you fold it in half. In that case, you can oven bake or air fry the ‘omelette’ to make sure it is cooked from inside. RAW CHICKPEA FLOUR DOES NOT TASTE GOOD!
For topping - optional
- Serve warm with spring onion and fresh lime juice, and enjoy!
Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.
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