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This recipe starts at 00:28
We've tried making vegan omelettes with tofu, another with nuts, and one with plain flour, but I must say: this recipe defeats them all. The chickpea flour rules supreme, and is higher in fibre and protein than regular all-purpose flour, and also gluten-free for those who need it. This is now my favourite savoury breakfast meal, best eaten warm, but also delicious cold if you're taking it on-the-go.
Chickpea Omelette Sandwich
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
1 Tbsp (7 g) ground flax seeds
3 Tbsp (45 mL) water
½ red bell pepper, finely chopped
½ red onion, finely chopped
½ cup (45 g) chickpea flour (same as garbanzo bean flour)
½ cup (120 mL) unsweetened plant-based milk
1 Tbsp (10 g) nutritional yeast
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp kala namak (optional)*
¼ tsp salt
⅛ tsp black pepper
1 Tbsp (15 mL) olive oil
INGREDIENTS: Sandwich toppings
6 slices bread of choice (GF if desired)
2 tsp (10 mL) olive oil
1½ Tbsp (22 g) vegan mayonnaise
1 cup (30 g) lettuce of choice
1 tomato, cut in ½ inch (1 cm) thick slices
1 avocado, peeled, pitted, thinly sliced
Sriracha hot sauce
Parsley, finely chopped
In a large bowl, mix together the ground flax seeds and water, and set aside to thicken up. Meanwhile, prepare the bell pepper and onion.
When the flax seeds 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.
Heat up a large pan or skillet over medium-high heat, add some of the olive oil, and when hot add about two tablespoons of the omelette mixture to create small, thin little omelette. After 2 - 3 minutes, the top of the omelette will become bubbly, and the edges should look dry. When lightly golden on the bottom, flip the omelette and cook for another 2 minutes, or until lightly golden and cooked through. Repeat this with the remaining batter until you have finished the batter.
Toast the bread by brushing olive oil on both sides of the slices of bread. Heat up a skillet over medium-high heat, and toast the bread for 2 minutes on each side, until crispy and golden.
Assemble the sandwich by spreading a thin layer of mayonnaise on each slice, topping one slice with lettuce, tomato, avocado, the remaining raw bell pepper and onion mixture, some Sriracha hot sauce, parsley, and finally, the omelette.
* Kala namak, also known as Himalayan black salt, is a salt often used in the South Asian cuisine. The sulfur compounds give the salt an egg-like smell and flavour, that's why it's perfect to use in an omelet like this one.
Storage: the omelet can be stored in an air-tight container in the fridge for up to 3 days.
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