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Enjoy this vegan chickpea omelet for a quick breakfast. The omelet uses chickpea flour, which results in a creamy, custardy interior and fluffy exterior. Add in your favorite toppings like bell peppers, mushrooms or vegan cheese to take this chickpea omelet to the next level.

EatingWell.com, September 2021


Credit: Victor Protasio

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Kala namak, or black salt, helps add an eggy flavor to this dish while still keeping it vegan. You can buy kala namak from retailers like The Spice Lab, or substitute regular salt.

Nutrition Facts

1 omelet
250 calories; fat 16g; sodium 314mg; carbohydrates 19g; dietary fiber 4g; protein 8g; sugars 3g; niacin equivalents 6mg; saturated fat 2g; vitamin a iu 13IU; potassium 308mg.