The Perfect Chickpea Omelet with Avocado Pesto (Vegan)
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.
Ingredients
- ¾ cup chickpea flour
- 2 tablespoon nutritional yeast
- ½ teaspoon turmeric
- 1 teaspoon baking powder
- 2 teaspoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt pepper, to taste
- ½ teaspoon black salt optional, gives egg flavor
- 1 cup almond milk or other non-dairy milk
- 1 teaspoon vinegar or lemon juice
- avocado pesto
- chopped veggies of your choice I used red bell pepper, tomato, and mushrooms
Instructions
- Whisk all dry ingredients together in a bowl. Then, add almond milk and lemon juice, and whisk until smooth.
- You can prepare the avocado pesto at this time by processing all ingredients until smooth, and set that aside for topping.
- Sauté your veggies for the filling of your omelet, and set aside.
- 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.
- 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!
Video
Nutrition
Serving: 1gCalories: 412kcalCarbohydrates: 36gProtein: 15gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 18gCholesterol: 12mgSodium: 930mgFiber: 11gSugar: 11g
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