Vegan Chickpea Omelet

Whisk chickpea flour, water, nutritional yeast, baking powder, garlic powder, onion powder, turmeric, kala namak and 1 1/2 teaspoons of oil in a small bowl until smooth. Let stand for 5 minutes.

Heat the remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat; swirl to coat the pan. Pour in the chickpea mixture. Cook, undisturbed, until the top is covered in bubbles and looks dry, about 4 minutes. Remove from heat.

If desired, spread toppings of choice over half of the omelet. Using a spatula, fold the omelet over the filling (or simply fold the omelet in half, if not using toppings). Cover the pan; let stand to steam for 5 minutes. Slide the omelet onto a plate to serve.