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Chickpea Omelet Mix

December 12, 2014 By Susan Voisin 181 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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Chickpea Omelet Mix

I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like.

So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like. And I’ve been enjoying chickpea omelets for breakfast (and lunch) ever since!

The recipe is based on my Chickpea Flour Omelets with Asparagus, but I’ve tinkered with it to get the seasonings just right–flavorful but “generic” enough that they go with whatever ingredients I choose to fill them with.

Now all I have to do is mix 1/3 of a cup of the pre-made mix with 1/3 cup of water, chop a few favorite veggies, and cook them like pancakes. A bit of sriracha mayo or Roasted Red Pepper Dressing takes them from delicious to sublime.

Chickpea Omelet Mix

My favorite way to make these is to stir the omelet “filling” right into the batter (that’s baby kale and roasted red peppers in the photos). Almost any fast-cooking vegetable will do, as long you don’t add too much. You can also make them more like traditional omelets by folding them over a filling, but to me, that’s just more work. I like to keep things simple in the morning.

So consider this my holiday gift to you: omelets any day of the week!

Chickpea Omelet Mix
4.64 from 22 votes
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Chickpea Omelet Mix

Gluten Free
Nut Free
Soy Free
Sugar Free
This mix is generically seasoned, making omelets that adapt to any kind of cuisine. Feel free to add additional seasonings depending on your mood or the filling you use–for instance, garam masala for an Indian flavor or chili powder or chipotle for a black bean filling. Each 1/3 cup of the mix will make 2 small omelets, which I consider one serving. I don’t advise cooking it as one large omelet because it’s difficult to get the middle completely cooked.
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 6
Author Susan Voisin

Ingredients

  • 1 1/2 cups chickpea flour (superfine gram flour or besan or garbanzo-fava flour)
  • 3 tablespoons nutritional yeast
  • 3 tablespoons ground flax seed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt if desired
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black salt (kala namak)
  • 1/4 teaspoon black pepper
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Instructions

  • Mix all ingredients thoroughly. Store in refrigerator in tightly sealed container.
  • To use: Stir mix before each use. Mix one heaping 1/3 cup with 1/3 cup water. Stir well and allow to stand for a few minutes to thicken. If desired, add up to 1/2 cup finely chopped quick-cooking vegetables, such as spinach, kale, roasted red pepper, kalamata olives, or tomatoes, to the batter. You may also add pre-cooked ingredients, such as mushrooms or broccoli, as long as they are chopped small. If the batter seems too thick (thicker than pancake batter), add water a little at a time until thinned.
  • Heat a non-stick pan over medium-high heat until a drop of water sizzles. Spoon in half of the batter and spread it evenly in a circle approximately 4 to 5-inches in diameter. You want it to be on the thin side rather than thick. Cover the pan and cook, checking often, until the top is no longer shiny wet looking and the underside is light to medium brown (lift a corner with a spatula to check). Flip over and cook the other side, with the lid on, for another minute or two. Make sure that the center isn’t uncooked (raw chickpea flour tastes BAD). Place on plate and keep warm until ready to serve. Repeat with remaining batter.
  • Two omelets equals 1 serving or 1/3 cup of mix.

Notes

You can also make filled omelets by preparing a filling beforehand (sauted mushrooms and kale, seasoned black beans, etc.) Prepare omelet as above, adding the filling after the first side is well done and folding one side of the omelet over the filling. Cover and cook for a couple of minutes to complete cooking.
*Chickpea flour or besan and black salt can be found for low prices in Indian grocery stores, but if you can’t find them locally, you can order them online.
Each serving counts as 3 Weight Watchers Freestyle Smart Points.
Nutrition Facts
Chickpea Omelet Mix
Amount Per Serving (1 serving)
Calories 144 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Sodium 606.7mg26%
Carbohydrates 18g6%
Fiber 4.2g18%
Sugar 2.6g3%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Chickpea Omelet Mix: It's easy to have chickpea omelets anytime! Simply mix with water and your favorite veggies. Cook and enjoy.Makes an excellent gift for your favorite vegan. #vegan #glutenfree #wfpb #wfpbno

Note: I’ve begun replacing my traditional non-stick pans with ones that are free of PTFE and PFOA. I use this moderately priced skillet by Scanpan to make these omelets.

Enjoy!

Susan

 

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

Filed Under: Breakfasts, Family Favorites, Main Dishes, Most Popular Recipes Right Now, Recipes Tagged With: Eggless Eggs, Gluten-free, Ridiculously Easy Thirty Minute Vegan Recipes, Soy-free, Under 200, Weight Watchers Points

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Reader Interactions

Comments

  1. Susan

    March 16, 2019 at 1:56 pm

    Hi, Just wondered if you can leave out the flax seed or replace it with chia seed (maybe ground?) Would like to try this but I can’t eat flax seed.
    Thanks

    Reply
    • Susan Voisin

      March 16, 2019 at 7:35 pm

      Yes, chia seed will work just as well. Hope you enjoy it!

      Reply
  2. Juliet

    March 23, 2019 at 2:03 pm

    Is it okay to omit the flaxseed and black salt?
    Also, how many grams is 1/3 cup of the mix? I use Metrics.
    Finally, is it okay to keep the dry mix at room temperature, instead of in the fridge? I have limited fridge space as I share a house.

    Thank you in advance!

    Reply
  3. Martisa Browning

    May 9, 2019 at 10:27 am

    We have made this many times and it is always so good! Thanks for sharing!

    Reply
  4. Cee Jay

    June 30, 2019 at 10:41 am

    I’ve made chickpea flour omelets successfully for a year or more, but always using cooking oil in the pan. I use a non-stick skillet, have tried this over both medium and low heat, and I do the drop of water trick, but the omelet always sticks to the pan unless I use oil. Since chickpea flour omelet is the last thing I use oil for, I’d appreciate knowing how to cook an omelet without oil.

    Reply
    • Holly

      November 18, 2023 at 10:22 am

      Cee Jay, I, too, have never been able to successfully make a chickpea flour omelet without oil. I’m not sure that there is a way for the omelet to release from the pan if no oil is used. I’m interested in hearing from those who have been able to avoid sticking while not using oil.

      Reply
  5. Natalie

    August 7, 2019 at 11:44 am

    Is the nutritional yeast in this recipe used for flavor (and nutrients, of course), or is it important to the texture of the recipe?

    Reply
    • Susan Voisin

      August 7, 2019 at 12:49 pm

      It’s just for flavor.

      Reply
  6. Nichole

    August 20, 2019 at 11:10 pm

    Delicious!
    I’ve made your recipe a few times with sprouted chickpeas, but this last time I used a store bought garbanzo bean flour and I accidently doubled the size of an omelet. The later result tasted like native american “Indian flatbread”, but not fried. Delicious and healthy, especially with omega-3, omega-6 and omega-3/omega-6 > 1 from the flaxseed meal mainly.

    I’m making a version with sprouted red kidney bean flour next instead of chickpea flour, but probably need to change the proportions a little.

    Thanks for posting your recipes,
    -Nichole

    Reply
  7. Melissa

    December 13, 2019 at 1:12 pm

    Just made this, great recipe, great flavor, and I love that I have a ready made mix. Will make again!

    Reply
  8. Vegia

    March 5, 2020 at 11:53 am

    Love this recipe, they turned out great!

    Reply
  9. Maggie

    May 17, 2020 at 9:30 pm

    Just found your recipe today and have the mix made ready to have omelets in the morning. Wondering if it would work to make them in the oven ..I have been making a tofu omelet that is baked in a pie plate in the oven at 375 degrees for 10 minutes, put veggies on half ,fold over and bake 3 or more minutes. What do you think?

    Reply
    • Susan Voisin

      May 17, 2020 at 9:44 pm

      Chickpea omelets are trickier than tofu and need to be really thin, so I would be afraid to try it in the oven.

      Reply
  10. Doree Feldman

    September 16, 2020 at 4:47 pm

    Great recipe.

    Reply
  11. Katie

    October 7, 2020 at 10:30 pm

    These are so good! Love love love that I can make the mix ahead of time, makes it super quick to make omelets in the morning. My 8 month old loves them too.

    Reply
  12. Linda

    October 31, 2020 at 4:01 pm

    So good!! Excellent flavor and so versatile. Has anyone had success with making these in advance and freezing? Thank you for this great recipe 😊

    Reply
    • Julie

      March 8, 2021 at 10:11 am

      Hi Linda…I was wondering about freezing this also….have you tried freezing and reheating?
      Thank you!

      Reply
  13. Monty

    January 9, 2021 at 8:56 am

    Fan-freakin-tastic! My wife and I first had chickpea omelettes in Boston, and I have attempted other recipes that turned out horrid. This recipe is a winner! Thank you for sharing this, it made our family breakfast remarkable.

    Reply
  14. Carrie R Rosenblatt

    January 18, 2022 at 4:20 pm

    Can I use whole wheat flour and add some chickpeas?

    Reply
  15. Claudia Martindale

    June 15, 2023 at 9:52 am

    Love these omelets. My favorite filling is onions, spinach and tomatoes. I really like having the mix ready and tastes great!

    Reply
  16. CQ

    November 25, 2023 at 10:46 am

    I wasn’t charmed by these. It’s possible my skillet was too hot and they might have been more flavorful if they’d been more gently cooked.

    Reply
  17. Bonnie

    February 26, 2024 at 5:22 pm

    I loved these. I made them once and they were like very delicious savory pancakes. Second time I was in a rush and was using my pancake pan to cook veggies. So…..I spread the batter in my little foreman grill and 5 minutes later in had a big beautiful chickpea pancake!!! Love it with red onion and green pepper. You are the best! I absolutely LOVE the convenience of having a jar of this is the fridge for a quick and yummy meal!!!

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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