If you thought that mango salsa was reserved for tacos and tortilla chips then this delicious vegan chickpea omelette is here to prove you wrong!
Vegan chickpea omelet with mango salsa? You got that right! The savory chickpea omelette paired with slightly sweet mango salsa is nothing short of mouth-watering - perfect for a special breakfast, brunch, or healthy lunch!
Serve this egg-free omelette on its own, or with a side of roasted veggies, or toasted bread.
Egg-Free Omelette Ingredients
- Chickpea flour (or gram flour)
- Apple cider vinegar
- Bicarbonate soda
IS CHICKPEA FLOUR THE SAME AS GRAM FLOUR?
Interestingly, many think that chickpea flour is the same as gram flour. While they are very similar, they are actually different flours. Chickpea flour (otherwise known as garbanzo flour) is made from white chickpeas whereas gram flour is made from split brown or yellow chickpeas.
With that said, since these two flours are so similar, you could easily use them interchangeably in this recipe without alternating the taste or texture and without having to calculate different quantities.
- Rocket or spinach
- Spring onion, chopped
- Pomegranate seeds (optional)
For the mango salsa
- Shallot, finely chopped
- Red pepper, finely chopped
- Tomato, finely chopped
- Mango, flesh finely chopped
- Coriander, chopped
- Red chilli, chopped
- Fresh lime juice
How to Make a Chickpea Omelette
Start by putting all the omelette ingredients into a bowl; give everything a good mix and set aside for 10 minutes
Meanwhile, make the salsa by adding all the salsa ingredients to a bowl and mixing them together.
Heat up your pan and add a little oil if needed. Spoon a ladle of the omelette mixture into the pan and tilt the pan to make sure the mixture spreads easily over the base.
Fry for 5 minutes and then flip over to cook the other side.
Transfer the omelette to a plate, add one handful of spinach or rocket on one side, a spoonful or two of mango salsa, some sliced avocado, some spring onion, and the pomegranate seeds if using.
CAN I MAKE THIS VEGAN CHICKPEA OMELETTE RECIPE AHEAD OF TIME?
While you should always make and enjoy an omelette immediately after cooking, you could certainly make the mango salsa ahead of time which will then save you additional time when it comes to serving this meal.
The mango salsa can be made a day or two before serving, stored in an airtight container in the refrigerator. You could also freeze this mango salsa for 1-2 months but I prefer enjoying it as fresh as possible.
WHAT CAN I DO WITH ANY LEFTOVER MANGO SALSA?
If you have leftover mango salsa from this recipe, consider using it up in the following days with the following dishes:
- As a topping for vegan tacos or crispy bruschetta;
- Enjoy with guacamole and tortilla chips - perfect for game day or as a party appetizer; or
- In a buddha bowl, as a side to these hasselback sweet potatoes, or on sweet potato toast!
WHAT CAN I SERVE THIS VEGAN CHICKPEA FLOUR OMELETTE WITH?
Enjoy this egg-free omelette with toasted bread, a serving of hash browns, a light side salad, or roasted vegetables.
IS THIS VEGAN OMELETTE RECIPE GLUTEN FREE?
Yes, it is. All of the ingredients used in this recipe are gluten-free. Of course, if you plan on adding any sides to your omelette and mango salsa dish then make sure to choose a gluten-free option like veggies or gluten-free bread.
TIPS FOR MAKING A VEGAN OMELETTE WITH CHICKPEA FLOUR
- Frying a chickpea omelette is exactly the same as a traditional egg-based omelette. Using a rubber spatula and a non-stick pan is definitely recommended.
- If you’d like a slightly cheesy taste to your omelette, consider adding some nutritional yeast to the omelette mixture or sprinkle some on the omelette while it’s frying.
- Feel free to add some extra heat to this recipe by using cayenne pepper in the omelette mixture.
- If you don’t enjoy chickpea flour in vegan omelettes, you could use a 14 oz. package of medium tofu with 3 tablespoons of brown rice flour and 1 tablespoon of cornstarch as a replacement for the chickpea flour.
Other delicious healthy and plant-based breakfast ideas:
- 70g (½ cup) chickpea flour
- 125ml (½ cup) water
- ½ teaspoon salt
- Pinch of ground turmeric
- ½ tablespoon apple cider vinegar
- ½ teaspoon bicarbonate soda
- 1 shallot, finely chopped
- ¼ red pepper, finely chopped
- 1 tomato, finely chopped
- ½ mango, finely chopped
- 2 tablespoon chopped coriander
- ½ red chilli, finely chopped
- 1 tablespoon lime juice
- Handful of rocket or baby spinach
- 1 Avocado
- 1 small spring onion
- 1 tablespoon pomegranate seeds (optional)
- Start by putting all the omelette ingredients into a bowl; give everything a good mix and set aside for 10 minutes
- Meanwhile, make the salsa by adding all the salsa ingredients to a bowl and mixing them together.
- Heat up your pan and add a little oil if needed. Spoon a ladle of the omelette mixture into the pan and tilt the pan to make sure the mixture spreads easily over the base.
- Fry for 5 minutes and then flip over to cook the other side.
- Transfer the omelette to a plate, add one handful of spinach or rocket on one side, a spoonful or two of mango salsa, some sliced avocado, some spring onion, and the pomegranate seeds if using.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 25mgSodium: 1117mgCarbohydrates: 87gFiber: 13gSugar: 19gProtein: 21g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.