breakfast, Eats, entrees

Chickpea Omelet


  • Chickpea flour (about 1/2 cup-ish…just eyeball it depending on how many you are making)
  • salt, cumin, paprika, chili powder, garlic powder, onion powder, turmeric
  • water and a little almond milk to thin out the batter


  • bell peppers, kale, onions, carrots, potatoes, spinach, cilantro
  • tofu or tempeh and vegan chorizo (optional)
  • for an AMAZING tofu scramble, put scrambled tofu in a bowl and add a ton of nutritional yeast, hummus, coconut aminos, salt, paprika, garlic powder, cumin, yellowbird sauce (or other spicy sauce) and cook on the cast iron. 


  • in a bowl whisk together hummus+tahini+lemon juice+garlic powder/paprika/salt/a spicy sauce like yellowbird or red pepper for heat+water to thin


  • cook the veggies on a cast iron pan with a little avocado oil
  • in the meantime, mix the omelet batter in a bowl then cook it as if you would a pancake on a pan and flipping it when bubbles start appearing
  • when the omelet is done and veggies/scramble are cooked, drizzle some of the sauce onto the omelet then add the veggies/scramble on top. Add the rest of the sauce on top of the veggies/scramble. Enjoy as a savory breakfast or lunch/dinner

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