Most of the time I prefer my breakfast to be savoury, to be honest. But choosing not to eat eggs narrows down the options by quite a lot, you would think, at least. About a year ago a posted a recipe for a vegan frittata, which has become a brunch favourite of mine.
Now I have adapted this recipe to make a much quicker chickpea omelette just for one. Together with some tomatoes, red onions, some herbs and greens and whole chickpeas this is a perfect breakfast to whip up for yourself in the morning. Plus the chickpea flour and silken tofu will give you loads of protein to keep you fueled and satiated throughout the day.
- 80g or 1/2 cup of chickpea flour
- 1/2 tbsp of nutritional yeast
- 1/2 tsp cumin
- 1 tsp Kala Namak salt
- 1/2 tsp turmeric
- 100g silken tofu
- 1/2 cup or 125 ml of soy milk
- 1 tbsp of olive oil
- 1 medium tomato
- 1/4 red onion
- 1/4 cup of fresh coriander
- a small handful of leafy greens
- 1/4 cup whole rinsed chickpeas
- a sprinkle of sesame seeds
- sea salt flakes to taste
- Start by mixing the chickpea flour, nutritional yeast, cumin, turmeric & Kala Namak in a bowl.
- Next, add the silken tofu and soy milk and whisk until you get a smooth and runny batter. Then let it sit for about 5 mins.
- Chop the tomato, onion and coriander into small chunks.
- Heat up the olive oil in a non-stick pan over medium/high heat and add the batter.
- Sprinkle the tomato, onion and coriander on top and cook for about 5 mins.
- Then cover the pan and cook for another 5 mins.
- Remove the omelette from the pan and sprinkle with sea salt flakes, leafy greens, chickpeas and sesame seeds and serve.