Chickpea Omelette Sandwich Recipe
Introduction
The Chickpea Omelette Sandwich is a delicious and nutritious plant-based twist on a classic breakfast favorite. Packed with flavorful spices and fresh veggies, it’s perfect for a satisfying meal any time of day.
Ingredients
- 1 Tbsp ground flaxseeds
- 3 Tbsp water
- ½ cup chickpea flour
- ½ cup unsweetened soy milk
- 1 Tbsp nutritional yeast flakes
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp kala namak
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ½ red bell pepper
- 1 small red onion
- 1 Tbsp olive oil
- 6 slices whole wheat bread
- 3 Tbsp vegan mayonnaise
- 1 cup romaine lettuce
- 1 medium tomato
- 1 avocado
Instructions
- Step 1: In a large bowl, mix together the ground flaxseeds and water. Set aside for 5 minutes to gel.
- Step 2: Add the chickpea flour, soy milk, nutritional yeast, onion powder, garlic powder, kala namak, salt, black pepper, and half of the chopped red bell pepper and red onion. Mix well until smooth.
- Step 3: Heat the olive oil in a large pan over medium-high heat. Pour about two tablespoons of the omelette mixture into the pan for each omelette.
- Step 4: Cook until the bottom is golden, then carefully flip and cook the other side. Repeat until all the batter is used.
- Step 5: Spread vegan mayonnaise on each slice of bread. Layer with the chickpea omelettes, remaining raw red bell pepper and onion, romaine lettuce, sliced tomato, and avocado. Assemble the sandwiches and enjoy!
Tips & Variations
- For extra flavor, add fresh herbs like cilantro or chives to the omelette batter.
- Use different plant-based milks such as oat or almond milk as a substitute for soy milk.
- Add a pinch of smoked paprika or chili flakes for a spicy kick.
- Gluten-free bread works well for a gluten-free version of this sandwich.
Storage
Store leftover chickpea omelettes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick pan or microwave before assembling the sandwich. Bread and fresh veggies are best added fresh to keep the sandwich crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What does kala namak do in this recipe?
Kala namak, or black salt, adds a distinctive sulfurous flavor that mimics the taste of eggs, making the chickpea omelette more authentic and savory.
Can I make the chickpea omelette batter ahead of time?
Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Stir gently before cooking.
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Chickpea Omelette Sandwich Recipe
- Total Time: 25 minutes
- Yield: 3 sandwiches 1x
- Diet: Vegan
Description
This Chickpea Omelette Sandwich is a delicious and nutritious vegan alternative to the traditional omelette sandwich, featuring a chickpea flour-based omelette filled with flavorful spices and fresh vegetables. Perfect for a protein-packed breakfast or a satisfying lunch, it combines wholesome ingredients like chickpea flour, nutritional yeast, fresh bell peppers, onions, and creamy avocado, layered between whole wheat bread with a touch of vegan mayonnaise for an extra creamy finish.
Ingredients
Omelette Batter
- 1 Tbsp ground flaxseeds
- 3 Tbsp water
- ½ cup chickpea flour
- ½ cup unsweetened soy milk
- 1 Tbsp nutritional yeast flakes
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp kala namak
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ½ red bell pepper (half chopped, half reserved)
- 1 small red onion (half chopped, half reserved)
- 1 Tbsp olive oil
Sandwich Assembly
- 6 slices whole wheat bread
- 3 Tbsp vegan mayonnaise
- 1 cup romaine lettuce
- 1 medium tomato, sliced
- 1 avocado, sliced or mashed
Instructions
- Prepare the Flaxseed Gel: In a large bowl, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Stir well and let it sit for 5 minutes until it becomes gel-like, which will act as a binder for the omelette.
- Mix the Omelette Batter: To the flaxseed gel, add ½ cup chickpea flour, ½ cup unsweetened soy milk, 1 tablespoon nutritional yeast flakes, ¼ teaspoon each of onion powder, garlic powder, kala namak, and salt, plus ⅛ teaspoon ground black pepper. Then, fold in half of the chopped red bell pepper and half of the diced red onion. Mix thoroughly to form a smooth batter.
- Cook the Omelettes: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Pour about 2 tablespoons of the batter into the pan for each omelette. Cook until the bottom is golden brown, about 2-3 minutes, then carefully flip and cook the other side until set and golden. Repeat until all the batter is used.
- Prepare the Bread: Spread vegan mayonnaise evenly on each slice of whole wheat bread to add moisture and flavor.
- Assemble the Sandwiches: On three bread slices, layer the cooked chickpea omelette, remaining raw red bell pepper and onion slices, romaine lettuce, sliced tomato, and avocado. Top with the remaining bread slices to complete each sandwich.
- Serve: Cut the sandwiches in half if desired and serve fresh. Enjoy your wholesome and flavorful chickpea omelette sandwiches!
Notes
- Kala namak, or black salt, gives a sulfurous flavor reminiscent of eggs, but you can substitute with regular salt if unavailable.
- Adjust the thickness of the batter with more soy milk or chickpea flour to get the desired omelette consistency.
- Use a non-stick pan for easier flipping and less oil required.
- This recipe is naturally vegan and can be adapted gluten-free by using gluten-free bread.
- Leftover chickpea omelette can be stored in the refrigerator for up to 2 days and reheated gently before sandwich assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Sandwich
- Method: Frying
- Cuisine: Vegan, Western
Keywords: chickpea omelette, vegan sandwich, plant-based breakfast, gluten-free alternative, easy vegan lunch, high protein vegan, chickpea flour recipe
