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This Vegan Chickpea Omelet will blow your mind! It’s filled with roasted potatoes and arugula, topped with Sriracha Sauce & chopped cilantro. Easy to make!

These vegan Chickpea Omelets are filled with roasted potatoes and arugula, topped with Sriracha Sauce and chopped cilantro. They are awesome as a savory breakfast or can be a quick & healthy lunch or dinner idea! I love them soo so so much! They are amazingly delicious.

You can find Chickpea/Besan/Garbanzo Flour (so many names for one simple product!) in most Asia markets or buy it online (see the link below in the ingredients list)! It is a great gluten-free flour, which can be super nasty when it’s raw (at least in my opinion), so make sure your chickpea batter doesn’t have any large clumps!

Why it this Chickpea Omelet so awesome? Well it’s because of the Kala Namak! It’s a Himalayan Black Salt. Due to its high sulfur content, it’s perfect for all dishes that benefit from an “eggy” taste and smell. Don’t miss out on that! If you don’t have it at home yet, I highly recommend it because it’s awesome in Tofu Scramble as well!

Vegan Chickpea Omelet filled with Potatoes & Arugula Elephantastic Vegan This Vegan Chickpea Omelet will blow your mind! It's filled with roasted potatoes and arugula, topped with Sriracha Sauce & chopped cilantro. Easy to make! 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course Breakfast, Main Course Cuisine American, Vegan Servings 2 Calories 382 kcal Ingredients 1x 2x 3x Ingredients for the chickpea batter 1/2 cup besan/chickpea flour

1/2 cup water

3/4 teaspoon kala namak

1 pinch turmeric powder Ingredients for the filling 4-5 small potatoes

1 teaspoon plant-based oil

1/4 teaspoon salt + more to taste

1/4 teaspoon paprika powder

1 teaspoon chopped cilantro

1 handful arugula

Sriracha Sauce (optional) Instructions In a bowl whisk all the ingredients (first dry, then add in the water) for the chickpea crepes. You don't want any raw chickpea flour clumps. Set aside for now.

Wash, peel (or leave the skin on) and cut the potatoes. In a pan, heat the plant-based oil and toss in the potato pieces. On medium high heat fry the potatoes and add paprika powder and salt. Put a lid on top and stir every few minutes until ready. (Mine took me about 15 minutes to get soft!)

Wash the arugula.

When the potatoes are getting ready heat up a crepe pan (you can add a little bit of oil) and pour in half of the chickpea batter. Tilt the pan until it is coated. When the sides losen up and there are small bubbles in the middle, you can turn them. Leave them for about 1 minute on the second side.

Repeat for the other chickpea omelet & assemble! I've added Sriracha Sauce to mine, because I like them a bit spicy - leave it out if you don't feel like it! Don't forget to sprinkle chopped cilantro on top of the Chickpea Omelet for the taste (and the looks!). Nutrition Calories: 382 kcal Carbohydrates: 70 g Protein: 17 g Fat: 4 g Sodium: 1228 mg Potassium: 2013 mg Fiber: 13 g Sugar: 3 g Vitamin A: 125 IU Vitamin C: 48.6 mg Calcium: 141 mg Iron: 15.3 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Should you decide to give it a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^