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Vegan chickpea omelette on a white plate with sliced tomatoes and cashew cream drizzled on top.

Unbelievable Chickpea Flour Vegan Omelette

This chickpea flour vegan omelette tastes just like the real thing-thanks to a little black salt! Fluffy, full of protein and fiber, this egg free faux omelette is a healthy, hearty start to your day!

Course Breakfast
Cuisine American
Keyword Chickpea Flour Omelette
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Calories 435 kcal
Author Megan Kerry


  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp baking soda
  • 1 tbsp nutritional yeast
  • 1 cup mushrooms sauteed
  • 1 cup peppers sauteed
  • 1/2 cup onion sauteed
  • Vegan Butter or oil for the pan


  • 1/2 cup vegan cheese divided
  • 6 slices veggie ham
  • 2 tbsp cashew sour cream


  1. Combine the chickpea flour, spices, baking soda and water in a medium bowl. Whisk until smooth.

  2. In a large pan, or a large flat top grill, water saute your vegetables of choice.

  3. Remove the sauteed vegetables from the pan.

  4. Use a small amount of vegan butter or oil to coat the pan to prevent the chickpea omelette from sticking.

  5. Add half of the chickpea batter to the pan. Spread with a spoon until it is close to 1/4 inch thick. This will allow for even cooking.

  6. Add half of the sauteed veggies to the cooking omelette.

  7. Add half of the vegan cheese and half of the veggie ham if using.

  8. Cook for 2-4 minutes, until you begin to see small bubbles forming in the middle of the chickpea batter.

  9. Using a large spatula, flip half of the omelette over on itself (as shown on the video), to cover the vegetables.

  10. ***Variation: Leave the omelette open faced and flip as you would a large pancake.

  11. Cook for an additional 2-4 minutes, until the inside of the omelette has set.

Recipe Notes

***Nutritional information is an estimate. Optional add ins and toppings were not included.

This Chickpea Flour Omelette makes enough batter for 2, "3 egg" omelettes.

To avoid using vegan butter, use a very good non-stick pan like T-Fal. I usually use a misting bottle and mist olive oil then wipe with a paper towel to remove any oil that's not needed.