The Best Vegan Chickpea Omelet

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This chickpea omelette is the best vegan breakfast thing to happen since jam on toast! 

Now you might be thinking - what the heck is a vegan chickpea omelette. Well, I can tell you tastes surprisingly similar to egg omelettes, but it’s vegan, gluten-free, soy-free, and of course - egg-free! 

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: Mind-blowing.

A few years ago, I used to rely heavily on eggs for breakfast. I would make omelets or fried eggs every singe morning. This was of course, back in the days when eggs didn't gross me out so much. I can use them in baking now, but I don't think I could ever go back to eating them on their own again.

Thinking about alternatives, I wondered "what if I used some sort of floury substance instead of eggs?" - which lead me to the idea of using chickpea flour in pancake form, to add a bit of variety and spice into my breakfast life.

Here's the 411 if you haven’t cooked with chickpea flour yet:

What is chickpea flour?

AKA gram flour, garbanzo bean flour, or besan, it's naturally gluten-free and protein packed.

This pulse flour made from ground chickpeas, is a staple ingredient in the Indian cuisine. I grew up eating dishes that used this flour in various forms.

Is it healthy?

It's packed with fiber, and is higher in protein than other flours. I do a lot of gluten-free cooking in my house, and chickpea flour is a great substitute for wheat flour.

What I also love about this dish is, whatever veggies you want to use, is totally up to you. Use whatever you have on hand. Too many bell peppers in the fridge? Go for it! Meat-free sausage (or regular if not vegan) - use it! Dairy free cheese? Would also be bomb! Left over canned corn? You bet cha!

Soooo, because most of us think about pancakes or eggs in some form, for breakfast, here is one way that you can satisfy that craving without needing to use those chicken things.

CHICKPEA OMELET

Serves 1

INGREDIENTS

1. 3/4 cup chickpea flour

2. 3/4 cup + 1 Tbsp. unsweetened mylk*

3. 2 tsp apple cider vinegar

4. 2 tsp nutritional yeast

5. 1/4 tsp turmeric powder

6. 1/4 tsp garlic powder

7. 1/4 tsp baking soda

8. 1/4 tsp sea salt

9. Sliced avocado, for topping

10. Lime wedges, for topping

STUFFING OPTIONS

1. 1/4 of a red onion, chopped

2. 2 garlic cloves, minced

3. 1/4 cup tomatoes, chopped

4. 1/4 cup small broccoli florets

INSTRUCTIONS

1. In a small bowl, whisk together the chickpea batter. It should be like pancake batter, easy to pour. Allow to sit.

2. Heat a skillet over medium, sauté the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and set aside.

3. Return to the heated skillet, add a little coconut 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 (2 mins).

4. 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.

5. Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.

6. Add sea salt and pepper to taste.

Serve and enjoy!

NOTES

You can make the batter the night before, cover it and let it sit in the fridge overnight.

*Any dairy-free milk you'd like

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If you make this, let me see! Tag your photo with #oknowhey on Instagram.