Simple Chickpea Frittata

Simple Chickpea Frittata

Simple Chickpea Frittata

Camille Verdier
Frittata is originally an Italian open-face omelette made with eggs. This simple vegan frittata is flavourful, high in protein, and naturally gluten-free with kala namak added to give it a more authentic egg-y frittata flavour. You can enjoy it as a savoury breakfast, or a hearty lunch!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Main
Cuisine Italian
Servings 2 people


  • 1 cup 116 g chickpea flour
  • ¾ tsp kala namak
  • ¼ tsp baking powder
  • ¾ cup 180 mL water
  • 1 medium tomato finely chopped
  • ½ zucchini grated
  • ½ cup 67 g frozen green peas
  • ¼ cup 6 g fresh basil, chopped
  • 1 Tbsp 15 mL olive oil
  • ½ avocado
  • ½ cup 120 mL unsweetened soy yogurt


  • To a large bowl, add the chickpea flour, kala namak, baking powder, and water. Whisk until smooth.
  • Add the tomato, zucchini, peas, basil. Mix well.
  • Heat up the oil in a non-stick medium pan on medium heat. Once warm, add the frittata mixture. Cook, fully covered, for 8 - 10 minutes or until the bottom, is golden.
  • Flip the frittata and cook, covered, for another 5 - 8 minutes, until golden and cooked through.
  • Serve it with sliced avocado and unsweetened yogurt. Enjoy!
Tried this recipe?Let us know how it was!

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