I have developed a new breakfast obsession that I am so excited to share with you guys: Chickpea Omelette! This is such a versatile recipe that is so fun to experiment with. By now you probably realize that my favorite recipes are usually the ones that I can mix and match whatever I have on hand and still end up with a delicious meal at the end and with any luck it will have a lot of nutrients too! I love being able to keep one basic recipe and adjust it to the seasonal produce or anything I need to use up.
I also don’t usually follow recipes and eyeball just about everything. (This drives my friends and family nuts!) It makes it difficult for me when it comes time to type up a recipe for all of you too, but I had my little helper with me and we got measurements down on paper!
I have been really enjoying this recipe for breakfasts with all the greens from my garden that are overflowing! We had a rough start to our garden this year, but we pushed through and now it is flourishing and showering us with an abundance of fresh produce. We eat from our garden for just about every meal these days. For this recipe I have been using chard, two types of kale, spinach, green onions and tomatoes all fresh from our own garden. I also added some red peppers, red onion, garlic and field roast apple and maple breakfast sausages. You can really have fun with this recipe like you would with an egg omelette. I have added frozen peas, asparagus, mushrooms and tons of other fresh veggies as well.
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When I first made this recipe I was shocked by how much it looks like a real egg omelette. The chickpea flour gives it the texture and the turmeric gives it the color. I also like to add a dash of black Hawaiian salt for the eggy sulfur taste, but the recipe is just as good without it.
- 1 cup Garbanzo Bean Flour
- 1 tsp Turmeric
- 1/2 tsp Garlic Powder
- Dash of Salt
- Dash of Pepper
- 1/3- 1 cup of Water (Filtered)
- Dash Hawaiian Black Salt (Optional)
- 1 tbsp Nutritional Yeast
- Green Onions
- Red Onions
- Red Pepper
- Field Roast Breakfast Sausage
- Daiya Cheese
- Start by mixing your omelette ingredients thoroughly and then set it aside. You may have to adjust the amount of water as chickpea flour from some brands may be more dense than others.
- Add some oil to a pan or veggie broth if you are oil free and saute your garlic, red onions and green onions for a few minutes. Then add in your other veggies and your breakfast sausage.
- Once your toppings are sauted add some oil to another pan and then pour in 1/4 of your chickpea omelette. Add your toppings to the omelette now and cook until the omelette is no longer glossy and wet.
- I like to make mine into a sandwich with Dave’s Killer Bread, some vegan mayo and Daiya cheese.
Some of the items I listed here are hard to find in stores. I purchase them from Thrive market and it saves me 25-50% off retail prices on 6,000+ organic, non-GMO, and sustainable products. I use Thrive Market for things like coconut aminos, almond butter, dulse granules, hemp seeds, etc. You can use my referral link here and get 25% off your first order! http://thrv.me/bSno3t (I am not affiliated with this company and this is not a sponsored post.)
If you are interested in some more vegan breakfast ideas check out my post here.
For my tofu scramble recipe click here.
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