Name: Vegan Chickpea Frittata
Total time: 30 min
Ingredients: 1 cup chickpea flour; 2 tablespoons nutritional yeast; 1 teaspoon baking powder; 0.5 teaspoon kala namak (black salt) or regular salt (see Tip); 0.25 teaspoon ground turmeric; 0.25 teaspoon ground pepper; 1 cup water; 2 tablespoons lemon juice; 1 teaspoon reduced-sodium tamari or soy sauce (see Tip); 3 teaspoons extra-virgin olive oil, divided; 1 cup thinly sliced red onion; 1 cup sliced cremini mushrooms; 2 teaspoons finely chopped garlic; 1 cup grape tomatoes, halved lengthwise; 1 cup packed fresh spinach, roughly chopped

Vegan Chickpea Frittata

This vegan chickpea frittata is a creamy breakfast (or dinner!) dish loaded with veggies. The tomatoes give a burst of flavor in each bite, while the mushrooms add a savory note. The black salt is what gives this vegan frittata an egg-like flavor, but regular salt can be used in its place.

Britney Victoria Alston

Published on November 29, 2021

Vegan Chickpea Frittata — Photo: Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis

Active Time:

10 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Pregnancy Nut-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 cup chickpea flour
2 tablespoons nutritional yeast
1 teaspoon baking powder
½ teaspoon kala namak (black salt) or regular salt (see Tip)
¼ teaspoon ground turmeric
¼ teaspoon ground pepper
1 cup water
2 tablespoons lemon juice
1 teaspoon reduced-sodium tamari or soy sauce (see Tip)
3 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced red onion
1 cup sliced cremini mushrooms
2 teaspoons finely chopped garlic
1 cup grape tomatoes, halved lengthwise
1 cup packed fresh spinach, roughly chopped

Directions

Whisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.
Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.

Tips:

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.

People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts (per serving)

107	Calories
4g	Fat
15g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 107
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 5g	10%
Total Fat 4g	5%
Saturated Fat 1g	5%
Vitamin A 643IU	13%
Sodium 338mg	15%
Potassium 285mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.