Chickpea Omelette (vegan, gluten-free)

I used to eat eggs all the time before I turned vegan. Not because I was in love with their taste or anything, but because they were so convenient and versatile. After tuning vegan I found out that one of the easiest thing to replace is actually eggs, especially with one unexpected ingredient: chickpeas.

The protein found in chickpeas is quite similar to the one found in protein, which probably explains why they can mimic eggs so well. You can make meringues out of chickpea water, you can blend them to make vegan cookies (recipe to follow soon) and you can use chickpea flour (besan) to make a vegan omelette. Chickpea flour is basically ground up dried chickpeas (which is basically hummucide 😂) and you can easily find it these days in most health food shops or even supermarkets.

This recipe is so adaptable, and you can chop and change the add-ons based on your own personal preferences. As long as you keep the chickpea flour to water ratio the same, the sky's the limit. I kept this one pretty plain, but garnished it with chopped cherry tomatoes and parsley. A great variation is to sauté some spinach on the pan first, then pour the chickpea flour mix and cook. Divine!

Chickpea flour is not only delicious but comes packed with nutrition. One cup of chickpea flour contains:

• 20 grams of protein
• 10 grams of fiber
• Thiamine, Folate, Iron, Phosphorus, Magnesium, Copper, Mangenese
• Antioxidants: Chickpea flour contains antioxidants known as polyphenols which were found to reduce free radicals in food and reverse the damage they cause to your body.
• Less calories than wheat flour to boot! (Source)

It's naturally gluten-free so it's great option for those who are celiac or gluten sensitive as well. You really can't go wrong with incorporating chickpea flour into your diet. 

I hope you enjoy this recipe, and if you make it, please share it on social media and tag #revelinplants because I'd love to see it!