Chickpea Omelette — a savory, eggless “omelette” made from chickpea (besan) flour and sautéed vegetables. It’s a protein-rich vegan brunch star with a texture that’s hearty but not heavy. Kala namak (black salt) adds an egg-like umami note, making this perfect for vegan brunch or weekday protein.
Prep Time: 20 mins • Cook Time: 35 mins • Additional Time: 5 mins • Total Time: 1 hr • Servings: 2
Ingredients
- 1 cup chickpea (besan) flour
- ¾ cup water (adjust to batter consistency)
- ¼ cup olive oil, divided
- 1 tbsp dried oregano
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper (optional)
- ½ tsp kala namak (Indian black salt) — optional for eggy flavor
- ¼ cup chopped onion
- ¼ cup diced carrot
- ¼ cup thinly sliced red bell pepper
- ½ medium zucchini, sliced into rounds
- ¼ head radicchio, thinly sliced (or substitute baby spinach)
- 1 tbsp minced fresh parsley (for garnish)
Directions
- Preheat oven: Preheat oven to 400°F (200°C).
- Make batter: In a bowl, whisk chickpea flour and water until smooth and lump-free. Stir in 2 tbsp olive oil, oregano, black pepper, cayenne, and kala namak; set aside 5 minutes to hydrate.
- Sauté vegetables: Heat 1 tbsp olive oil in an ovenproof nonstick skillet over medium-high. Add onion, carrot and red bell pepper; cook until onion becomes translucent and vegetables start to soften (about 5 minutes).
- Add zucchini & radicchio: Add remaining 1 tbsp oil and the zucchini rounds; cook 2–3 minutes until lightly browned. Spread vegetables evenly in skillet and top with radicchio; cover for 1 minute to wilt.
- Add batter & cook: Stir the chickpea batter then pour evenly over the vegetables in a circular motion. Cook over medium heat until edges set (3–5 minutes).
- Bake & broil: Transfer skillet to the preheated oven and bake ~20 minutes until the top is firm and begins to pull away from edges. For a browned finish, broil 1–2 minutes until golden.
- Finish & serve: Remove from oven, let rest 1 minute. Invert onto a plate, sprinkle with parsley, slice and serve warm.
Cook’s Note
- Kala namak is optional but recommended for an “eggy” taste. Swap radicchio for spinach or kale for a milder flavor. To add extra protein, top with a dollop of hummus or vegan yogurt.
Nutrition Facts (per serving)
Calories 452 • Fat 31g • Saturated Fat 4g • Sodium 610mg • Carbs 37g • Fiber 5g • Sugars 8g • Protein 11g • Vitamin C 32mg • Calcium 116mg • Iron 5mg • Potassium 382mg