Name: Savory Tofu-Free Chickpea Omelet with Avocado Salsa
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup chickpea flour (besan); 1/2 cup water; 1/4 tsp turmeric powder; 1/4 tsp garlic powder; 1/4 tsp black salt (kala namak, optional for eggy flavor); 1/4 tsp baking powder; 1/2 tsp sea salt; 1/4 cup diced red bell pepper; 1/4 cup chopped green onion; 1/4 cup chopped fresh spinach; 1 tbsp olive oil (plus more for pan); 1 ripe avocado, diced; 1/4 cup diced tomato; 1 tbsp fresh cilantro, chopped; Juice of 1/2 lime

Savory Tofu-Free Chickpea Omelet with Avocado Salsa

WholesomeBanana2880

This protein-packed vegan and vegetarian-friendly breakfast is a sunshine-bright start to your day, perfectly suited for a hot Mississippi morning! Using chickpea flour as a hearty base, these omelets are fluffy and savory, reminiscent of classic eggs but totally dairy-free, soy-free, and nut-free. Fresh veggies add color and crunch, while the creamy avocado salsa brings a cooling, zesty finish. Black salt adds a subtle 'eggy' note, but is optional for those who prefer a cleaner flavor. Quick to prepare, these omelets fuel you with plant-based protein and plenty of flavor, making them ideal for anyone seeking a tasty, allergen-friendly breakfast.

Ingredients

Instructions

In a mixing bowl, whisk together chickpea flour, water, turmeric, garlic powder, black salt (if using), baking powder, and salt until smooth batter forms. Let sit 5 minutes.
Stir in bell pepper, green onion, and spinach to the batter.
Heat a nonstick skillet over medium heat and brush lightly with olive oil. Pour half the batter in, spreading to form an even round. Cook 3-4 minutes until edges dry and bubbles form, then carefully flip. Cook another 2-3 minutes. Repeat with remaining batter to make two omelets.
While omelets cook, toss avocado, tomato, cilantro, lime juice, and 1 tbsp olive oil in a small bowl. Season lightly with salt.
Serve chickpea omelets warm, topped with fresh avocado salsa.