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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soy

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gluten

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peanut

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tree nut

Sesame symbol

sesame

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 (optional)*
  • ¼ tsp
    salt
  • ⅛ tsp
    ground black pepper
  • ½
    red bell pepper, finely chopped
  • ½
    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
    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

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

red onion

romaine lettuce

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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