Vegan Chickpea Omelette

Ingredients

• Chickpea flour

  (besan)

  ¾ cup or 69g

• Almond milk

  Plain

  ¾ cup or 180g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  ⅛ tsp or 0.8g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ½ medium or 55g

• Leeks

  (bulb and lower leaf-portion), raw

  ¼ cup or 22g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Chives

  Raw

  1 tbsp chopped or 3g

• Cherry tomatoes

  Red, ripe, raw, year round average

  5 cherry tomato or 85g

Directions

1. Whisk together chickpea flour, almond milk, baking powder, garlic powder, and salt in a small bowl. Let the batter rest while preparing the vegetables.
2. Heat olive oil in a non-stick pan. Sauté onion and leek for about a minute, then add tomatoes and bell pepper, cooking for another 2 to 3 minutes. Add chives just before finishing. Transfer to a bowl or plate.
3. Pour half of the omelette batter into the heated pan, immediately adding the vegetables on top. Pour the remaining batter over the vegetables.
4. Cook until the edges firm up and bubbles form, about 2 minutes. Gently fold one side over and cook for another minute. Cover with a lid, turn off the stove, and let steam for 5 minutes.
5. Serve immediately.

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• Vegan Buffalo Chickpea Taquitos
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• Vegan Buddha Bowl
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