The Perfect Chickpea Omelet with Avocado Pesto (Vegan)
Cook time
Total time
This chickpea omelet recipe is a delicious vegan alternative to eggs. It does not break when flipped, can be stuffed with your favorite veggies, and is topped with a dairy-free avocado pesto.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2-3
  1. Whisk all dry ingredients together in a bowl. Then, add almond milk and lemon juice, and whisk until smooth.
  2. You can prepare the avocado pesto at this time by processing all ingredients until smooth, and set that aside for topping.
  3. Sauté your veggies for the filling of your omelet, and set aside.
  4. Grease a pan over medium high heat, and add ⅓ or ½ of your chickpea omelet batter. You can roll around the pan slightly to make the omelet cover a larger surface area. Cover with a lid, until you see that the top has risen slightly and the texture is firm. You can touch it to see if it is no longer wet. This takes 3-5 mins. Then, add your cooked veggies to one half of the omelet, and fold it over on itself.
  5. Optionally steam with the lid for a minute or 2, before removing from heat. Repeat the process with the other omelets. Top with avocado pesto. Enjoy!
Recipe by Zen and Zaatar at