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Chickpea Omelet Recipe (Vegan, Elimination Diet Friendly)

January 06, 2016 by Beth Danowsky RD CLCwith 0 comments

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This past fall I made a daring adventure across the Pacific to spend 30 days practicing yoga in Thailand. The island I traveled to provided a vast array of unique cuisine ranging from traditional Thai food to Indian inspired vegan.  My tastebuds were never bored and I was highly inspired to try out some of these recipes on my own when I got home. The holidays took me surprise upon my return but the turning of the new year has motivated me to get cooking!

The following recipe was recreated with a friend of mine and is so simple that it blew my mind when I first made it! It’s 100% vegan and 110% delicious. To add to it’s value in my recipe box, it also was incredibly filling due to the protein and fiber from the chickpea flour. That said, I did fill mine with sauteed mushrooms, onions and peppers and topped it with cashew cream, making this recipe a total winner.

All of the ingredients in the recipe are pretty standard with the exception of the chickpea (or garbanzo bean) flour. I bought mine in bulk from Down To Earth but it can also be found at any natural food store or online with a simple google search.

I’ll definitely be making this recipe time and time again!

Chickpea Omelets with Cashew Cream

Ingredients
  • 1 cup chickpea flour (a.k.a. garbanzo bean flour)
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp baking soda
  • 1 tsp lemon juice
  • 1/4 cup fresh cilantro, finely chopped
  • 3 Tbsp coconut oil or ghee for frying
  • 1 cup sauteed veggies of choice (I like onions, mushrooms and bell peppers)
  • 2 Tbsp cashew cream (get recipe with link above)
Instructions
  1. In a medium bowl, whisk together flour through lemon juice until a smooth batter forms.
  2. Fold in cilantro.
  3. Heat oil in large skillet on medium high heat. Add oil.
  4. Add 1/2 batter to skillet and spread into a thin layer. Reduce heat to medium-low. Let cook for about 1-2 minutes or until bubbles form.
  5. Flip omelet for 20-30 seconds, to lightly cook other side, then transfer to a plate. Fill each omelet with 1/3-1/2 cup stir-fried onions, mushrooms and pepper for a filling meal. Pair with a side of cashew cream for a very filling meal!

Beth Danowsky, MS, RD, LD

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