Low Sodium Vegan Chickpea Omelet

Total time30 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

For the batter

1 cup chickpea flour
Bobs Red Mill Flour Chickpea Stone Ground - 16 Oz Navitas Organics Organic Chickpea Flour, 10 oz Pure Living Organic Sprouted Garbanzo Flour Deep Foods Besan Farine de Pois Chiche Flour Vitacost Ground Garbanzo Flour - Gluten Free
See all
1 cup water
2 tbsp nutritional yeast
½ tsp baking powder
½ tsp ground turmeric
¼ tsp black salt (kala namak)
Ingredient note
Limit or remove salt from this recipe if possible.
¼ tsp ground black pepper
1 tbsp olive oil, divided

For the filling

½ cup red bell pepper, finely diced
½ cup baby spinach, roughly chopped
2 scallions, green tops only, thinly sliced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Whisk together the chickpea flour, water, nutritional yeast, baking powder, turmeric, black salt, black pepper, and 1/2 tbsp of the olive oil in a mixing bowl until completely smooth with no lumps. Let the batter rest for 5 minutes so the chickpea flour fully hydrates — it should be pourable and slightly thicker than heavy cream.
2
Heat the remaining 1/2 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add the red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the scallion greens and spinach and cook, stirring, until the spinach is wilted, about 1 minute more. Season with the salt, then transfer the filling to a small bowl and wipe the skillet clean.

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