Diaries of a Plant Powered Dietitian


Vegan Chickpea Omelette

I discovered omelettes made from chickpea flour a while back and instantly fell in love. It's a great alternative to the standard egg breakfast and tastes great (plus it's vegan-friendly)! Chickpea flour makes up the bulk of the omelette "batter" with a few spices, and then it's heated on the stove to form a thin pancake-like appearance that can be folded over omelette style. You can add any veggies or condiments you want to this! My go-to's are arugula and cherry tomatoes, broccoli and onions, or mushrooms and peppers. The omelette itself has a "cheesy" flavor from the nutritional yeast, but if you aren't dairy free then crumbled feta would go well with this too!

Serves 2


  • 1/2 cup chickpea or garbanzo bean flour (I use Bob's Red Mill)
  • 1/2 cup cold water
  • 1 tbsp. ground flaxseed 
  • 1 tsp. turmeric 
  • 2 tbsp. nutritional yeast (I use Bragg's)
  • 1/8 tsp. salt
  • Dash of black pepper
  • 1 tsp. olive oil 
  • Optional: 1 tbsp. freshly chopped chives 
  • Omelette fillers: kale or arugula, chopped red onions, and diced cherry tomatoes 


  1. Whisk all ingredients together in a small bowl. Let sit for 5 minutes to gel. The flaxseed will help the garbanzo bean flour to thicken up nicely.
  2. Heat the olive oil in a non-stick pan over medium heat. Using a ladle, spoon the batter into two pancakes (they should be roughly 5" across, or big enough to fill with your veggies and fold over)
  3. Let the pancakes heat through and cook on one side. Once you see a few bubbles and the pancakes won't stick, flip them over and cook on the other side.
  4. While the other side of the pancakes are cooking, add your veggies. I like to lightly sautee my veggies so that they're cooked before I add them to the chickpea omelette, but however you usually add your fixings to your omelettes will work!
  5. Once you've got your veggies of choice sprinkled over half the pancake, flip the "bare" side of the pancake over the top to form a taco or omelette shape.
  6. Transfer to plates and enjoy! Sprinkle with additional garnishes such as chives or parsley.


Natalie Colla