How to make a vegan chickpea omelette, plus three delicious and healthy filling ideas for breakfast or brunch

Chickpea omelette three ways

If you're looking to try something new for breakfast, this chickpea omelette might become your next go-to meal. It's easy to make, versatile and will keep you energised for the day ahead. Perfect for a slow weekend breakfast in bed or brunch! Plus, three delicious and healthy fillings for you to try out. 
Course Breakfast
Cuisine Gluten free, Vegan
Keyword avocado, black beans, chickpea omelette, easy, Gluten free, Oil free, Plantbased, quinoa, sweet potato, Vegan Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
resting time 5 minutes
Total Time 10 minutes
Servings 2 omelettes
Author Maria Gureeva


For the omelette base

  • 75 g chickpea flour
  • 2 tsp ground flaxseed
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp ground turmeric
  • 240 ml almond milk or any plant milk of choice
  • 1 tsp agave nectar optional

For the black bean tomato sauce filling:

  • 1/2 medium red onion
  • 1 clove garlic
  • 1/2 medium aubergine
  • 100 g chestnut mushrooms
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 can canned black beans
  • 6 tbsp canned tomatoes
  • 1 tsp agave nectar
  • juice of 1/2 lemon
  • salt and pepper to taste
  • fresh spinach and nutritional yeast to serve

For the almond sweet potato filling

  • 2 small sweet potatoes (around 200g in total)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tsp agave nectar
  • sea salt to taste optional
  • 100 g fresh strawberries
  • 1/2 medium ripe avocado
  • 2 tbsp almond butter

For the quinoa salad filling

  • 40 g quinoa, dry
  • 1/2 medium courgette
  • 1/2 medium red onion
  • 1/4 large cucumber
  • 7 cherry vine tomatoes
  • handful arugula
  • 1/3 cup canned lentils
  • 1/2 tbsp soy sauce
  • 1/2 tbsp balsamic vinegar
  • juice of 1/2 lime
  • black pepper to taste
  • avocado and soy/coconut yoghurt, to serve optional


To make the omelette:

  • Starting with dry, add all ingredients to a blender or food processor and blend until very smooth. Leave to stand for 5 minutes. 
  • Heat a non-stick frying pan to a low-medium heat. Pour in the omelette batter and allow to cook for around 4-5 minutes. You know it's cooked through when there are no liquid spots on the top surface and it easily lifts off the frying pan. 
  • Serve immediately or leave in the fridge for later. 

To make the black bean tomato sauce filling:

  • Start by roughly chopping the red onion, garlic, aubergine and chestnut mushrooms into very small pieces. If you don't want to use two frying pans, do this while the omelette is cooking. 
  • Heat a non-stick frying pan to a medium-high heat. Add the onions, garlic and dried basil, stirring until the onions start to soften (around 2-3 minutes). 
  • Add the aubergines, chestnut mushrooms and garlic powder. Stir for around 4 minutes, until the vegetables start to shrink. 
  • Pour in the black beans, canned tomatoes and agave nectar, combining thoroughly and cooking for a further 3 minutes. In the final stages, add the lemon juice and salt and/or pepper if you desire. 
  • Serve on a bed of fresh spinach and an optional spoonful of nutritional yeast for extra cheesiness. 

To make the almond sweet potato filling:

  • Cut the sweet potato into very thin disks, and combine with the paprika, garlic powder and agave nectar in a mixing bowl. 
  • Cook in a non-stick frying pan on a medium-high heat for around 5-7 minutes on each side, until cooked through and crispy. Meanwhile, prepare the strawberries, avocado and omelette batter. 
  • Allow the sweet potato to cool for around 5 minutes while you cook the omelette. 
  • Serve by first of all, spreading the almond butter on the omelette and then simply layering on the other ingredients.

To make the lentil quinoa salad filling

  • Cook the dry quinoa according to packaging instructions. This usually takes around 25 minutes. Meanwhile, spiralize the courgette, and finely chop the other vegetables. 
  • With 15 minutes to go before the quinoa is ready, start preparing the chickpea omelette. 
  • Transfer the quinoa to a mixing bowl and combine with the vegetables (except for the courgette), lentils, soy sauce, balsamic vinegar, lime juice and salt and pepper to taste. 
  • Serve by firstly layering on the mashed avocado and spiralized courgette, before adding the quinoa salad with a drizzle of soy/coconut yoghurt on top.