Chickpea Omelet

Servings:2 omelettes


3/4 of chickpea flour

2/4 cup of water  

1/4 cup of unsweetened nut milk

1 tablespoon of nutritional yeast  

1/4 teaspoon ofturmeric powder 

1 teaspoon ofonion powder

1/4 teaspoon of baking soda

1/4 teaspoon ofsmoked sea salt 

Stuffing ingredients: 

1/4 of an onion (chopped) 

1/4 cup of tomatoes (chopped) 

1/4 cup of bell peppers (chopped) 

1/4 cup of mushrooms (chopped)

1 teaspoon of driedepazote 


  1. In a Pyrex measuring cup, whisk together the chickpea flour, water, nut milk  and add your seasonings to your batter. You want the consistency to be like pancake batter-not too thick. 
  2. Saute veggies until caramelized. Remove and place on a plate. 
  3. Return to the heated skillet, add a little grape seed oil and pour half of the batter into the pan. 
  4. Add veggies on top of one half of the batter. 
  5. Wait until it bubbles and firms up along the edges (approx. 2-3 minutes to cook).
  6. Gently fold over one side to cook another minute. Cover with a lid and turn off the stove and let it steam for 5 minutes.  Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.