High-Protein Chickpea Omelet

by Khushboo on April 13, 2015

I’ve been a morning person for as long as I can remember but I feel ike I’ve become even more so of one since reaching Guangzhou…I mean can you blame when mornings mean waking up to this face:

Sameer Chattlani PJs

Another thing that makes mornings worth being excited about? A delicious breakfast…which is exactly what we’re talking about today.  Before leaving Mumbai last week, I was hooked on eating chickpeas for breakfast.  If you think I’m referring to chickpeas in the form of legume balls, I should probably clarify a bit more: chickpea flour (a.k.a. besan/gram flour/garbanzo bean flour) made into a High-Protein Chickpea Omelet.  I know I know, I sound so hippie right now but trust me, this stuff tastes yum!

 High-Protein Chickpea Omelet

Along with incorporating chickpea flour more into my own diet, I tend to recommend it to clients who follow a vegan/plant-based diet (i.e. don’t eat animal-based products including eggs & dairy) given it packs in a decent amount of plant-based protein: a ½ cup serving of chickpea flour contains 10.5 grams of protein whereas the same amount of wheat flour contains a mere 6g of protein.  Protein aside, this High-Protein Chickpea Omelet keeps me full for a good 3-4 hours thanks to the fiber in the veggies.  And let’s be honest, nothing says healthy more than eating veggies for breakfast.  For those of you who avoid gluten for whatever reason, be assured that chickpea flour is naturally gluten-free. 

High-Protein Chickpea Omelet Close-Up
This High-Protein Chickpea Omelet is a twist on my original Socca Flatbread recipe which also calls for chickpea flour.  Most days I serve it with some homemade coconut chutney, but other toppers which pair well include avocado (duh!) & salsa.   If savory breakfasts aren’t your thing, who’s to say you can have this for lunch…or brinner.  Tried and tested, and it tastes delicious any time of the day:

High-Protein Chickpea Omelet
Serves 1
This is a delicious high-protein omelet that is suitable for those who eat a vegan, plant-based and/or gluten-free diet.
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Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Ingredients
  1. ½ cup chickpea flour
  2. ¼ medium tomato, diced
  3. 3 button mushrooms, diced
  4. ¼ green bell pepper diced
  5. ¼ small onion, diced
  6. 1 teaspoon finely chopped parsley (optional)
  7. ½ cup water, warm or room temperature
  8. Salt to taste
Instructions
  1. In a bowl, mix together the chickpea flour, tomatoes, mushrooms, bell peppers, onions, parsley & salt.
  2. Add the water & whisk to combine into a smooth, lump-free batter.
  3. Coat a flat skillet with cooking spray (or oil) & place over medium heat. Pour batter onto the skillet, swirling skilled to evenly coat.
  4. Reduce heat & cook for 2-3 minutes, Flip & cook for another 2-3 minutes, until golden brown.
  5. Serve with your choice of dip(s), or plain.
Notes
  1. i) Other names for chickpea flour include besan, gram flour, or garbanzo bean flour.
Khushboo's Blog http://kthadani.com/
What’s your favourite way to add protein to breakfast? 

Are you more of a savory or sweet breakfast person? Lately I’ve been enjoying savoury breakfasts more.

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{ 11 comments… read them below or add one }

Shashi @ RunninSrilankan April 13, 2015 at 2:19 pm

Oh my gawsh – that face!!! Too cute Khushboo!!!
I am for sure a sweet-for-breakfast person, and eggs or protein powder in oats have been my way of getting some protein into my breakfast. But this “chickpea omelet intrigues me as much as that socca flatbread did! I might have to change my ways – maybe add some beets to either and enjoy? 😉
Happy Monday!

Reply

Khushboo April 16, 2015 at 8:01 pm

Ooh I hope you give it a shot – I think you’ll love it :)! Beets would be a fab addition!

Reply

Arman @ thebigmansworld April 13, 2015 at 3:00 pm

Geeze he looks just like you 😉

This looks so good but…Coconut chutney?!

Reply

Khushboo April 16, 2015 at 8:01 pm

Hahahah +100 points for you, Arman ;)!

Reply

Erin@BeetsPerMinute April 13, 2015 at 4:20 pm

OMG cute baby!

I don’t eat eggs. I KNOW I’m weird. I do love chickpeas though. Immensely! Maybe this recipe could help me get over my egg-phobia!

Reply

Khushboo April 16, 2015 at 8:02 pm

No eggs?? Pssshhh that is weird…kidding ;)!

Reply

Amanda @ .running with spoons. April 13, 2015 at 6:38 pm

Is that your nephew?!? CUUUUUTIE! <3

I'm normally a sweet breakfast kind of girl. I do savoury every once in a while, but I never end up enjoying it and always have to go back to satisfy my sweet tooth. This definitely looks like something I could do for lunch, though! I keep meaning to bust into my baggie of chickpea flour, but I never seem to get around to it… Putting it on the to-do list, STAT.

Reply

Khushboo April 16, 2015 at 8:02 pm

Ooh I hope you give it a shot, Amanda…I think you’ll love it and if not, at least you’re one serving down on that bag of chickpea flour ;)!

Reply

Meghan@CleanEatsFastFeets April 14, 2015 at 4:05 am

A chickpea omelet. I’m fascinated and since I do love some chickpeas, I’d be willing to give this a go.

Also your nephew is adorable.

Reply

Khushboo April 16, 2015 at 8:02 pm

Thanks, Meg- I can’t get enough of him!

Reply

Honey, What's Cooking? May 1, 2015 at 2:28 am

this is chilra .. that’s what my mom calls it. looks yum!

Reply

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