Chickpea omelet topped with sauteed zucchini, sweet peppers, mushrooms, onions, garlic and tomatoes
It was one of those days that I had an armful of great veggies from the garden, and I wanted something light to take advantage of my harvest. I decided to give a chickpea omelet a try. The chickpea base was a perfect way to showcase some of the best of the garden harvest while providing plenty of protein. It would also taste great topped with your favorite pasta sauce or any leftover veggies you have on hand.
Chickpea omelet
2 cups chickpea flour2 tablespoons flaxmeal
3 tablespoons nutritional yeast
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric powder
1 1/2 cup non-dairy milk + 1/2 cup water
2 garlic cloves, finely minced
1 small onion, finely chopped
1 tablespoon chopped fresh herbs of your choice (I used thyme and parsley)
salt and pepper to taste
2 tablespoons olive oil
In a mixing bowl, stir together all the ingredients except the olive oil. Add more water if necessary to make a consistency like pancake batter.
Heat a heavy skillet on medium heat. Add oil and saute onions and garlic until fragrant and the onions are translucent. Pour in the chickpea batter and cook until the top is set. Optionally, If you would like to brown the top, run it under the broiler for a few minutes or flip the omelet onto a plate and slide it back into the pan to brown. To serve, top with your favorite vegetables lightly sauteed in a little olive oil and garlic or a favorite pasta sauce .
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Sunny zinnias in the garden
