Blog Meal Plan Chickpea Omelet with Tomato and Toast Chickpea Omelet with Tomato and Toast

Chickpea Omelet with Tomato and Toast

30 min Vegan (Plant diet) Breakfast Dairy freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Spinach - 10 g
  • Whole-wheat bread - 80 g
  • Baking powder - 2 g (0.5 tsp)
  • Whole-wheat flour - 10 g (1.5 tbsp)
  • Turmeric - 0.3 g (1 pinch)
  • Flaxseed - 5 g (0.5 tbsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 100 g (1 whole)
  • Avocado - 100 g
  • Chickpea flour - 80 g (0.8 cup)
  • Oat flour - 40 g (0.3 cup)

How to make:

  1. Grind flaxseeds using a blender or a coffee grinder. In a bowl, whisk together ground flaxseeds and 2-3 tablespoons of water and let them sit for 5 minutes
  2. Mix baking powder and chickpea flour. Add whole-wheat flour, salt, spices, swollen flaxseeds, and ¼ or more cup of water, mix thoroughly
  3. Heat a pan over medium heat and drizzle with oil
  4. Add the mixture to the pan and carefully distribute with a spatula
  5. Cover the pan with a lid and cook over low heat for 5-7 minutes
  6. Remove the lid, add a few drops of oil to the edges of the omelet and cook for another 2-3 minutes
  7. Chop tomato and avocado. Mash them with a fork and put on a piece of toast. Serve with chickpea omelet

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