Chickpea Omelette
I have tasted my first chickpea omelette few months ago at Life’n One in Dubai and I fell in love for its taste and texture ! Life’n One is a lovely wellness center, concept shop and garden oasis. It looks like a Balinese place, probably because it is so peaceful. I love to go there for their succulent vegan cafe too !
Since then, I’ve tried to make my own chickpea omelette at home and I found the perfect recipe. If you mix the batter with an electric mixer for few minutes, you’ll reach a delicious fluffy texture ready to be cooked.
This wonderful egg-free omelet -packed with protein & fiber- is easy to make and is an amazing QUICK recipe for breakfast, lunch, or dinner.
Lovely variation?
I love to add spring onions into the batter but it could be mushrooms, herbs, bell pepper, etc..
It’s super versatile, as you top it with whatever you like. I definitely love it with : some red cabbage, carrot, radish, iceberg, mint, coriander & a splash of pure Tahini for topping !
It is too good and it’s another idea for a NON GLUTEN dish, Peeps !
Top Tip
Enjoy the omelette straight away and freshly made, as it dries if you keep it in the fridge!
For topping, if you don’t know what to do, combine it with my Radicchio Salad & Brussels Sprouts or my Avocado Butternut Salad !!
Healthy chickpea omelette and…
Filling, versatile, easy and colorful !
If you make it
If you make the chickpea omelette, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
CHICKPEA OMELETTE
Ingredients
- ¾ cup chickpea flour
- 2 tsp nutritional yeast flakes
- ½ tsp turmeric
- 1-2 pinch(es) garlic powder, to taste
- 1 cup water
- 1 spring onion, white and green chopped
- 1 tsp coconut oil for frying
Instructions
- In a medium bowl, combine the chickpea flour, 2 tsp of nutritional yeast flakes, garlic powder and fresh ground pepper. Add 1 cup of water and using an electric mixer, mix well until the batter is smooth and fluffy.
- Add the spring onion and stir with a spoon.
- Heat a big non-sticky pan on medium heat and drizzle a bit of coconut oil. When it's hot, pour the batter into the pan, as if making pancakes. Cook for about 3 minutes and flip the omelet. Cook the other side for about 1-2 minutes or until slightly brown.
- Top it with a rainbow salad, avocado or whatever you like !
- Serve immediately !
It is a great recipe! I tried it during the summer 2018 and I have made it quite regularly since. Perfect to finish leftovers! Chickpeas contain a very moderate amount of calories, are high in protein and therefore make a good replacement for meat. Personally, I add a lemon juice and some chilies in the “batter” and everyone loves it. Thank you for that great, easy and versatile recipe 🙂
Thank you Nicole for your lovely message ! What a great idea to add a twist of lemon and chilies ! We are very happy you like this recipe as much as we do (it’s a meal we do very often too) !! L&T