Garden Style Chickpea Omelette with Creamy Dipping Sauce

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
Chickpea Fritatta
Vegan Pancrepes



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

Omelette Base:

  • 1 3/4 cup chickpea/garbanzo flour
  • 1 2/3 cup vegetable broth

Omelette Fixins:

  • 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)


Prep It

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.

Cook It

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.

Serve It

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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