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.
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.
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