Main image of Chickpea Omelette Sandwich

Chickpea Omelette Sandwich

30 min

Meal

Breakfast

One-bowl / one-pot

We've tried making several varieties of vegan omelettes, but so far, this recipe defeats them all. The chickpea flour rules supreme and is higher in fibre and protein than regular all-purpose flour. As a bonus, it's also gluten-free for those who need it. This is now my favourite savoury breakfast meal, best enjoyed warm, but also delicious cold if you're taking it on-the-go.

sandwiches

Total

30 min

Prep

15 min

Cook

15 min

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Ingredients

Omelettes

  • 1 Tbsp (7 g)
    ground flaxseeds
  • 3 Tbsp (45 mL)
    water
  • ½ cup (46 g)
    chickpea flour (same as garbanzo bean flour)
  • ½ cup (120 mL)
    unsweetened soy milk
  • 1 Tbsp (9 g)
  • ¼ tsp
    onion powder
  • ¼ tsp
    garlic powder
  • ¼ tsp
    kala namak salt (optional)*
  • ¼ tsp
    salt
  • ⅛ tsp
    ground black pepper
  • ½
    red bell pepper, finely chopped
  • ½
    medium red onion, finely chopped
  • 1 Tbsp (15 mL)
    olive oil

Sandwich toppings

  • 6
    slices whole wheat bread
  • 2 tsp (10 mL)
    olive oil
  • 1½ Tbsp (22 mL)
    vegan mayonnaise
  • 1 cup (35 g)
    romaine lettuce
  • 1
    medium tomato, thinly sliced
  • 1
    avocado, thinly sliced

Optional garnish

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Directions

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  1. In a large bowl, mix together the ground flaxseeds and water, and set aside to thicken.
  2. When the flaxseeds have thickened after about 5 minutes, add to the bowl the chickpea flour, milk, nutritional yeast, onion powder, garlic powder, kala namak, salt, black pepper, half of the cut bell pepper and half of the red onions. Mix until well combined.
  3. Heat a large pan or skillet over medium-high heat, and add some of the olive oil. When hot, add about two tablespoons of the omelette mixture to create a small, thin little omelette.
  4. After 2 - 3 minutes, the top of the omelette will become bubbly. When lightly golden on the bottom, flip the omelette and cook for another 2 minutes, or until lightly golden and cooked through.
  5. Remove the finished omelette from the pan, and repeat this process with the remaining batter until you've finished the batter.
  6. Toast the bread by brushing some olive oil on both sides of the slices of bread. Heat a skillet over medium-high heat, and toast the bread for 2 minutes on each side, until crispy and golden.
  7. Assemble the sandwich by spreading a thin layer of mayonnaise on each slice, top with lettuce, the omelette, tomato slices, avocado, the remaining raw bell pepper and onion mixture, and any other toppings or garnish as desired. Enjoy!

Notes

  • * Kala namak, also known as Himalayan black salt, is a salt often used in South Asian cuisine. The sulphur compounds give the salt an egg-like smell and flavour, which makes it perfect to use in an omelette like this one.

Storage

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Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 50%

slice whole wheat bread

Proteins 13%

ground flaxseeds

chickpea flour

unsweetened soy milk

nutritional yeast

Fruits & Veggies 37%

red bell pepper

medium red onion

romaine lettuce

medium tomato

avocado

Calcium

unsweetened soy milk

Fat

ground flaxseeds

olive oil

olive oil

vegan mayonnaise

avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Catherine J. Smith - Oct. 14, 2021, 9:18 a.m.

Thank you once again for this link. I finally made an omelette after 5 years and this is officially my first vegan omelette. I used yellow bell peppers, leeks instead of onion and I also added tomatoes cut in small cube as I usually did before I became vegetarian. The smell came very close to the omelette I used to make but without the nastiness of the egg smell. Very yummy and feeling to just eat it as it is but with vegan spicy thousand island sauce.

If you have any recipe for vegan scamble eggs, please do let me know.

Cheers.

PUL Team - Oct. 15, 2021, 1:11 a.m.

Aw we're so happy to hear, Catherine, it means so much! You may be interested in our "Egg" Salad Breakfast Bowl (pickuplimes.com/recipe/vegan-…) or Sweet Potato Breakfast Wraps with Tofu Scramble (pickuplimes.com/recipe/samosa…) if you haven't already seen them 🤗

Catherine J. Smith - Oct. 15, 2021, 9:16 a.m.

Thanks for the links and I'll definitely have a look at it.

Cheers.


Sarah - Aug. 22, 2021, 12:04 p.m.

Love it ! The kala namak salt is optional but please don't do it without. It's the best !


Alina - Aug. 6, 2021, 9:32 a.m.

This is one of my favorite recipes, I like to make it when we go hiking, it's so filling and rewarding.


Michelle - Aug. 5, 2021, 12:31 p.m.

I make this recipe about five times every month. It’s my go-to to impress my friends and family when they’re over for breakfast. They aren’t vegan but they absolutely love this (they even asked for the recipe 🥰).


Tanja - Aug. 3, 2021, 7:39 p.m.

This is so yummy!


Brenda - July 27, 2021, 11:23 p.m.

This is my third time making this quick and simple recipe and it gets better every time! No more missing the taste of eggs, as the chickpea omelettes are so savory and fluffy. This will definitely be in my weeknight rotation in the fall when I go back to school again! :)

PUL Team - July 29, 2021, 5:36 p.m.

Hi Brenda, thanks for sharing the wonderful review! Best of luck with your studies ✨📚


Kayla - July 27, 2021, 7:31 a.m.

Very impressed! I've always been a bit skeptical about chickpea omelets, but this is definitely a winner! Fantastic as a sandwich or on its own, this is now my favorite omelet recipe. Thank you!!

PUL Team - July 28, 2021, 9:02 p.m.

So glad the recipe was enjoyed, Kayla, thank you for sharing ☺️


Colleen - July 22, 2021, 7:56 p.m.

Tried this recipe minus the bread and the omelets were delicious and filling on their own!! Love this recipe, will be a new go-to for me.


Melquea - July 14, 2021, 5:13 p.m.

When I'm down for a savory breakfast, this is my go-to!
This recipe introduced me to chickpea flour and now I can't get enough!

PUL Team - July 18, 2021, 1:21 a.m.

This makes us so thrilled to hear, Melquea, thank you 🤩


Tabea - June 22, 2021, 1:46 p.m.

OMG this is so tasty! My new favourite!
Just as a tip for those who like the eggy taste of kala namak: it loses some flavour when heated. So I sprinkled it over the slightly cool and ready omelette or directly on the bread.

PUL Team - June 24, 2021, 5:48 a.m.

Thank you for the tip and review, Tabea! 😃


Visha - June 9, 2021, 6:15 a.m.

Absolutely loved this sandwich!! This is my new go to for breakfast over the weekend. It’s definitely power packed and loved how it fits the plate method. Definitely recommend!!

PUL Team - June 9, 2021, 6:28 a.m.

We're so appreciative that you took the time to share this, Visha! The thanks are to you 🤩


Tommy John - May 31, 2021, 12:11 a.m.

Every time I make this sandwich for my friends they really enjoy it: “That was one of the best sandwiches I’ve ever had.” Thanks so much for sharing your knowledge and recipes!

PUL Team - June 2, 2021, 3:30 p.m.

One of the best 😱 So incredible to hear, Tommy, thank you for the review!


Cris S - May 14, 2021, 12:20 p.m.

I made these omelettes today and I added tofu, tomatoes, lettuce and parsley to the toast! It was devine! It's one of those recipes that proves that you don't have to "renounce" anything to be vegan! Best part? You make them once and have breakfast for several days!

PUL Team - May 15, 2021, 10:08 p.m.

We're so glad you're enjoying the recipe, Cris! Love your additions 😍


Neda - April 21, 2021, 9:38 a.m.

We just made these omelettes for an indulgent breakfast and they were absolutely delicious! Our only challenge was to keep them together (they got stuck to our pans, we tried ceramic and cast iron), but regardless of their looks they tasted wonderful and we will be making them again! Any tips on how to prevent them from sticking to the pan would be most welcome. Thank you for another wonderful recipe!

PUL Team - April 22, 2021, 3:20 a.m.

Hey there, Neda! Turning the heat down and adding a touch more oil to the pan (even if they're nonstick) should help prevent them from sticking. So happy the breakfast was enjoyed regardless 😃


Niharika - April 21, 2021, 7:27 a.m.

Could we use besan , which is Channa dal flour instead of chickpea flour!

PUL Team - April 22, 2021, 3:15 a.m.

Lovely question, Niharika, that should work! We hope you enjoy the recipe 🙂