Are you ready for a super simple breakfast of champions? Our Chickpea Omelette recipe couldn’t be any easier to make and it is super delicious. We love making these on weekend mornings, they seem like a labour of love but they come together in just 10 minutes. We sometimes make these for dinner too, because they are seriously so versatile and filling.
The secret ingredient in our Omelette that makes it taste so “eggy” is the Kala Namak or Black Salt sprinkled in them. Kala Namak is a salt high in sulphur that has an egg-like smell and taste to it.
For our Toronto friends we buy this at St. Lawrence market but it’s available at any healthy food store and you can find it online. It’s really worth the purchase and isn’t too expensive. If you don’t have Black Salt though, not to worry you can definitely make this Chickpea Omelette without it. Just sub with 1 tsp of regular salt and you’re in business. It won’t have the “eggy” taste but it will still be delicious.
We love stuffing our Omelettes with sautéed veggies and adding cheese – topping them with salsa, avocado, sour cream, extra cheese, or whatever gets in our way. These Chickpea Omelettes are great served on their own along with a salad or a fruit salad. Sometimes when we’re feeling extra creative we serve these on bread and make ourselves a bacon and egg sandwich with our famous bacon recipe!
We’d love to see how creative you get with this recipe! Post it to social media and tag us, we love seeing your creations!
- 1 tbsp Olive Oil
- 1 cup Chickpea Flour
- 1 1/2 cups Water
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Turmeric
- 1/4 tsp Pepper
- 1 tsp Black Salt (Optional, also known as Kala Namak)
- Any veggies or fillings you like!
Add olive oil to a medium sized non-stick frying pan over medium heat. The omelette will spread to be the size of the skillet. The larger the skillet the thinner the omelette will be and the quicker it will cook. The smaller the skillet the thicker it will be and the longer it will need to cook. Medium size works best!
While the olive oil is heating up, add the chickpea flour, water, onion powder, garlic powder, turmeric, pepper and a ½ tsp black salt to a bowl. Whisk until everything is well incorporated and there are no lumps left in the batter.
Once the oil is hot pour the chickpea batter onto the frying pan and tilt the pant gently to spread the batter to completely and evenly cover the bottom of the pan.
Let the omelette cook for about 3-5 minutes until the omelette is no longer wet - it should be completely cooked through in the centre. Using a spatula start to lift away the sides to see if the omelette is stuck to the bottom of the pan. If the omelette is very sticky and you used a non-stick pan with olive oil it probably needs to cook for a bit longer.
When the omelette releases easily fold the omelette in half and sprinkle the remainder of the black salt on top. If you are going to add veggies to your omelette make sure to saute them separately and you can place them on ½ of the omelette before you fold it in half. Allow to cook for an additional 2 minutes and remove from the pan.
Garnish with your favourite toppings and serve!
Kala Namak or Black Salt is a salt high in sulphur that adds an “eggy” flavour to this dish. If you don't have it, replace it with 1 tsp of regular salt. The omelette won’t have an egg like flavour but will still be delicious!