Kale and Mushroom Chickpea Omelette

A fluffy, light and filling vegan take on the classic omelette made with chickpea flour. This version is packed with vegetables, cheesy, savoury garlicky flavour and topped with a fresh avocado salsa. It’s a delicious egg-free, gluten-free, high-protein brunch, lunch or dinner option.

I can remember the first time I tried a vegan omelette made from chickpea (or gram) flour and I was hooked. I think I ate them every night for a week and it is a meal that I come back to time and time again when I need something quick, nutritious, filling and delicious for dinner after a long day. This Kale and Mushroom Chickpea Omelette ticks all the boxes, so it was a shame, and a surprise to myself, that months had gone by without making this simple dish.

I get so swept up with always making new content with exciting ingredients that I forget to come back to the classics and perhaps “less” exciting meals. So, this week while I have had more time to think about recipes for myself rather than for brands, I thought it was about time to whip up a quick chickpea batter and get the frying pan ready.

You can’t replace the chickpea flour with any other flour, it really is unique and behaves in a very different way to other flours – I’m sure other legume or pea flours would be OK, though. To flavour the batter, I like to add some garlic for flavour, turmeric for colour, nutritional yeast for cheesiness, and some salt and pepper. Whisk it up with some lukewarm water and let it thicken before pouring over the fried vegetables and allowing to cook through.

The vegetables in this Kale and Mushroom Chickpea Omelette are kale, mushrooms, spring onion and tomatoes but you can change this if you like. Add some courgette, use red pepper strips and even change the kale for spinach if you like. I love the fresh avocado and tomato salsa on top as well as a drizzle of harissa for heat and a sprinkling of my cheeezey hemp sprinkle or my new pine nut parmesan, coming soon!

This Kale and Mushroom Chickpea Omelette makes a great option for a quick lunch or dinner and comes together in 20 minutes plus it’s highly versatile. I hope you will enjoy this vegan take on a classic non-vegan meal – plus it is packed with colourful vegetables, full of flavour and it’s gluten-free and high-protein.

If you are looking for more quick lunch or dinner options, how about my Cauliflower and Sundried Tomato Fritters, Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini or Chickpea Chilli with Guacamole.

Kale and Mushroom Chickpea Omelette

• Servings: 1
• Time: 25 minutes
• Difficulty: easy
• Print

A fluffy, light and filling vegan take on the classic omelette made with chickpea flour. This version is packed with vegetables, cheesy, savoury garlicky flavour and topped with a fresh avocado salsa, it’s a delicious egg-free, gluten-free, high-protein lunch or dinner option.

Ingredients

• 50g chickpea flour
• 1 tbsp nutritional yeast
• ½ tsp baking powder
• ¼ tsp ground turmeric
• ½ tsp garlic granules
• Salt and black pepper
• 100ml lukewarm water
• Olive oil
• ½ red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 large field mushroom, sliced
• 2 spring onions, chopped (white and green parts)
• 10 cherry tomatoes, halved
• 1 large handful kale, torn
• ½ avocado, cubed
• ¼ red pepper, sliced
• 1 sprig fresh mint, chopped
• 1 tbsp lime juice
• Optional extras: harissa paste, cheezey hemp sprinkle, pine nut parmesan

Directions

1. Stir together the chickpea flour, nutritional yeast, baking powder, ground turmeric, garlic granules with some salt and pepper. Whisk in the water until smooth and leave to rest for 10 minutes.
2. Heat 1 tbsp olive oil in a small frying pan and add the onion and garlic. Fry off for 5 minutes until softening, add the mushroom and spring onion slices and cook for another 5 minutes. Add the tomatoes (save 2) and kale and stir to wilt. Once the leaves are soft, pour in the chickpea omelette batter and tilt the pan to move the batter around to ensure all the vegetables are covered.
3. Reduce the heat slightly and cook with a lid on for 5-10 minutes until bubbles appear on the surface and it is cooked all the way through.
4. Meanwhile, stir the cubed avocado with the fresh mint and remaining 2 tomatoes and lime juice.
5. Tip the omelette onto a plate, garnish with the avocado salsa and serve with any optional extras. Enjoy warm or allow to cool and eat later.

I hope you will love my simple and quick recipe for Kale and Mushroom Chickpea Omelette and please do leave a comment below. If you make it, do let me know and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chickpea omelette love x