Chickpea omelette recipe

This delicious chickpea omelette is a plant-based twist to your regular morning eggs and a perfect proof that you can get plenty of protein from plants!

This recipe is packed with 18g of protein, plenty of fibre, healthy fats and complex carbohydrates. Everything a balanced meal should contain to keep you full and satisfied.

Claims: High in protein Source of Fibre Low in Saturated Fat, Sugar & Salt

Serves: 1


30g Chickpea flour

80ml Cashew milk

¼ tsp or 0.5g Turmeric

A few pinches of Salt

Sprinkle of Pepper

1 heaped tbsp or 15g Nutritional yeast

¼ tsp Baking powder

1 tbsp Olive oil

50g Button mushrooms

30g Baby spinach

30g Red pepper

¼ tsp or 0.5g Paprika

¼ tsp or 0.5g Garlic powder

5g fresh parsley


In a bowl, mix the chickpea flour, nutritional yeast, turmeric, baking powder, salt and pepper. Then pour in the cashew milk gradually while mixing and continue mixing until no lumps are present. In a non-stick pan, add ½ tbsp of olive oil and sauté the sliced mushrooms, red pepper and baby spinach. Season the vegetables with paprika, garlic powder and a pinch of salt. Set aside once cooked. In the same pan, add the remaining ½ tbsp of olive oil, spreading it evenly across the pan. Pour the chickpea omelette mix into the pan, once again spreading it evenly across the pan. Cook for 3-4 min on medium heat. Avoid cooking for too long, as it can make the omelette dry and less flavourful. Add the sautéed vegetables onto one side of the omelette, flipping the other side over. Serve with chopped parsley sprinkled on top and enjoy!