Feature Recipe | Garden Style Chickpea Omelette with Creamy Dipping Sauce
Yields two 10-inch omelettes
Take my word for it….a quick description to tease your palette:
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!
Why this recipe:
Breakfast for dinner is on regular rotation in our household so I’m always eager to develop the ultimate “brinner” recipe. This omelette requires minimal prep and no need to sauté your veggies… simply chop/grate your herbs and vegetables, fold in chickpea flour and vegetable broth and a few staple spices and then pan fry…three easy steps to a wholesome, deliciously simple omelette bursting with fresh flavour. 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.
A helping hand:
Consider this recipe a guideline only. Much like a traditional (egg-based) omelette there are endless variations….for a traditional variety try using onions, tomatoes, bell peppers and spinach or for an Indian twist you could marry peppers and green peas along with cumin, curry powder and turmeric powder. The possibilities are endless!
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:
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!