Chickpea Frittata Recipe Vegan Made Easy and Delicious

Looking for a delicious, protein-packed vegan breakfast that’s both satisfying and easy to make? This Chickpea Frittata recipe is exactly what you need.

Combining the hearty texture of chickpea flour with fresh vegetables and aromatic herbs, this plant-based frittata offers all the comfort of a traditional egg frittata without any animal products. It’s perfect for busy mornings, brunch gatherings, or a wholesome dinner.

Plus, it’s gluten-free and packed with fiber, making it a nutritious choice for everyone.

With its golden crust and fluffy interior, this vegan chickpea frittata is a crowd-pleaser that proves plant-based cooking can be exciting and flavorful. Whether you’re vegan, vegetarian, or simply seeking to add more legumes to your diet, this recipe is a must-try.

Ready to impress your taste buds and fuel your day? Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan chickpea frittata ticks all the boxes: it’s simple to prepare, uses pantry staples, and delivers rich, savory flavors that satisfy your cravings. Chickpea flour acts as a fantastic egg substitute, providing a hearty, custardy texture that holds the veggies together beautifully.

Not only is it nutrient-dense, offering a good amount of plant-based protein and fiber, but it’s also versatile—you can customize the vegetables and spices to suit your preferences or whatever you have on hand.

Plus, this recipe is gluten-free and soy-free, making it accessible for many dietary needs. Whether served hot or at room temperature, it’s perfect for meal prep and tastes just as good the next day.

Ingredients

• 1 cup chickpea flour (besan)
• 1 1/4 cups water
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1/2 teaspoon baking powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, plus more for the pan
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Fresh herbs such as parsley or basil, chopped (optional)

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick oven-safe skillet (8-10 inch)
• Measuring cups and spoons
• Spatula
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your oven-safe skillet with olive oil and set aside.
2. Make the chickpea batter: In a mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, garlic powder, onion powder, salt, and pepper.
3. Add water slowly while whisking continuously until you get a smooth batter with no lumps. It should be similar to pancake batter in consistency. Set aside to rest for 5 minutes.
4. Sauté the vegetables: Heat 1 tablespoon olive oil in the skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
5. Add the garlic and bell pepper and sauté for another 3 minutes until softened.
6. Stir in the spinach and cherry tomatoes, cooking just until the spinach wilts, about 1-2 minutes.
7. Pour the chickpea batter evenly over the sautéed vegetables in the skillet. Use a spatula to spread it out gently and smooth the top.
8. Cook on the stovetop for 3-4 minutes over medium heat until the edges begin to set.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is firm and golden on top.
10. Remove from oven and let it cool for a few minutes before slicing.
11. Garnish with fresh herbs if desired and serve warm or at room temperature.

Tips & Variations

For a fluffier texture, make sure to let the batter rest for at least 5 minutes before cooking.

• Vegetable swaps: Try mushrooms, zucchini, kale, or asparagus depending on the season and your preference.
• Spice it up: Add smoked paprika, chili flakes, or curry powder to the batter for an extra kick.
• Cheesy flavor: Nutritional yeast gives a cheesy taste, but you can also top the frittata with vegan cheese before baking.
• Make it gluten-free: This recipe is naturally gluten-free, but always check your chickpea flour packaging to be sure.
• Meal prep: This frittata keeps well in the fridge for up to 4 days and is great cold or reheated.

Nutrition Facts

Serving Suggestions

This vegan chickpea frittata pairs wonderfully with a fresh green salad dressed with lemon vinaigrette or a side of roasted potatoes for a hearty meal.

For a Mediterranean twist, serve with a dollop of hummus or tzatziki-style vegan yogurt sauce and some warm pita bread.

If you want to keep it light, enjoy it with steamed asparagus or a bowl of mixed fruit to balance savory and sweet flavors. Don’t forget a hot cup of your favorite herbal tea or coffee to complete the meal!

To explore more wholesome dishes, don’t miss our Thelma Sanders Squash Recipe or if you’re interested in hearty meat-centered dishes, check out the Bariatric Meatloaf Recipe. For a tangy and spicy side, our Pickled Cherry Pepper Recipe is a perfect complement.

Conclusion

The vegan chickpea frittata is a versatile and nourishing dish that brings the best of plant-based cooking to your table. It’s easy to make, packed with flavor, and adaptable to whatever vegetables and spices you have on hand.

Whether you’re looking to impress guests at brunch or simply want a nutritious weekday meal, this recipe will not disappoint.

Embrace the wholesome goodness of chickpeas and fresh veggies in this satisfying frittata that’s free from eggs, dairy, and gluten yet full of taste and texture. Once you try this recipe, it will likely become a staple in your vegan cooking repertoire.

Enjoy your meal and happy cooking!

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