Feature Recipe | Garden Style Chickpea Omelette with Creamy Dipping Sauce
Yields two 10-inch omelettes
A savoury chickpea omelette – not too fluffy, not too dense – packed with freshly chopped herbs and veggies and featuring a crispy, golden exterior. Paired with a creamy, savoury dipping sauce, this egg-free omelette is elevated from deliciousness to showstopper!
You could switch up the variety of herbs and veggies used (depending on what’s in your crisper) but I would definitely recommend a medley that includes a few crunch-happy vegetables — such as radishes and carrots — to elevate the texture. The omelette is delicious on its own but if you’re looking to add a savoury dimension to this dish you’ll want to whip up a batch of Creamy Dipping Sauce. In fact, I almost called this “everything” sauce because it’s so delicious you may just want to slather it on a burger or using it as your next veggie platter dip.
Get inspired with these Vegan Rhapsody favourites:
In the spirit of “breakfast for dinner” dishes you may want to feast your eyes on these other Vegan Rhapsody favourites:
Tofu Scramble with Roasted Potatoes & Salted Bread Bites
Creamy Dipping Sauce:
- 3/4 cup vegan mayonnaise
- 2 tsp lemon juice
- Dill (fresh or dried)
- Parsley (fresh or dried)
- ½ tsp paprika powder
- ¼ tsp Himalayan pink salt
- 1 3/4 cup chickpea/garbanzo flour
- 1 2/3 cup vegetable broth
- Fresh parsley, finely chopped
- 6-10 radishes, finely chopped
- 3 carrots, finely chopped
- 1 small red onion, finely chopped
- 1 small zucchini, finely chopped
- 2 tsp cumin powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Himalayan pink salt
- 1 Tbsp tapioca flour
- Olive oil (for pan frying)
1/Combine all ingredients for Creamy Dipping Sauce in a prep bowl. Whisk vigorously until smooth; Chill until omelettes are ready.
2/In a large prep bowl whisk together chickpea flour and vegetable broth until the mixture is smooth. Fold in finely chopped fresh parsley, radishes, carrots, red onion and zucchini.
3/Add dry ingredients (cumin powder, paprika, garlic powder, salt and tapioca flour) to the mixture. Whisk until well combined.
1/Add glug of olive oil to a skillet on medium-low heat. Pour half the batter in the skillet (to cover entire surface) and cook until bubbles form (similar to a pancake). Flip over and cook until golden.
*Be sure to lift up the edges of omelette within the first few minutes of cooking to prevent the batter from sticking to the pan.
*Cut the omelette into quarters (before flipping to cook the reverse side) to ensure it doesn’t break/crumble.
2/Repeat with remaining batter to yield second omelette.
Drizzle Creamy Dipping Sauce over the omelette (or serve on the side) and devour! Pair with Homestyle Fries for a breakfast of champions!
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