Eggy, filling and packed with protein. The perfect vegan swap for any breakfast sandwich or easy omelet! This Chickpea Egg is a staple every vegan (or veggie curious) person should have in their recipe arsenal!
This chickpea egg will have you waving sayonara to any drifting thoughts of your past 🐔 egg eating self. This staple recipe is SO easy to make (even my other half makes it often and he doesn't really cook!)
I hate to admit it but I was one of those people once. You know the ones. Maybe you are one. The... "I could go vegan if it wasn't for EGGS!" I even saw a time hop from 5-6 years ago where those EXACT WORDS were written next to a picture I posted. 😭 If only I knew then what I know now, right?! We live and learn and grow. 💜
This chickpea egg is a favorite breakfast in our home. My 3 year old loves it on toasted bread with a little mayo and sliced tomatoes. My hubby and I love it as a hearty sandwich on toasted sourdough bread with all the toppings; smashed avocado, tomato, greens, pickled red onions, pepperoncini... Have you learned that I'm a total topping & condiment freak yet?? 😅
The Basic Chickpea Egg
Only 6 essential ingredients and you're on your way to the egg(less) sandwich or omelet of your dreams.
Here's what you'll need for the ideal Chickpea Egg ⬇
- Garbanzo Bean (aka chickpea) Flour - This wholesome flour is made of ground chickpeas. This flour has a unique flavor and texture that is an amazing substitute for an egg-like base. I would not recommend attempting this recipe with any other variety of flour.
- Kala Namak - Not so optional if you want your vegan egg to taste like egg! Kala Namak, aka black salt, has a sulfuric smell and if you dare to give it a little taste it will have you thinking you just took a bite into a hard boiled egg. You can find this spice easily online (I buy mine in a big bag off amazon) or you should also be able to find some in your local Asian or Indian markets!
- Turmeric - Eggy color!! You could leave this out, but your chickpea egg won't look as vibrant in color, thought it won't effect the flavor much at all.
- Black Pepper - For a little flavor boost (and a little help to absorb more of the benefits of the turmeric)
- Nooch - Nutritional Yeast to add to the creamy, savory egg-like taste.
- Water - obviously essential, unless you wanna eat this raw (do not recommend, just to be clear) ☠
Tips & Tricks
A really good chickpea egg can take some trial and error. Overcooked and its dry and blah. Undercooked and its a mushy mess. You have to find that sweet spot, and once you do, you'll find yourself craving this vegan egg every morning. So here's a few tips and tricks to help you get there as fast as you can!
- Don't let your batter sit out too long before cooking. As the batter sits, it will thicken. Ideally you'll want your chickpea egg batter to sit for 1-2 minutes before cooking. It should look similar to a pancake batter right before cooking. If you go to cook and its too thick, add 1-2 tablespoons of water to thin it out. A thick batter may lead to a dry egg.
- Don't over cook. I've let my chickpea egg sit on the griddle too long more times than I'd like to admit... I'm easily distracted. 🤷♀️ Keep an eye on it while you cook. After about 4 minutes you should be ready to fold the egg and flip. Then finish it off for another minute per side to finish cooking through.
- Don't fold too early. If you go to fold your chickpea egg and it's sticking to the pan, give it another minute and try again. If you lightly spray or butter your pan, it should not stick when the first side is finished.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
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Easy Vegan Chickpea Egg
- ⅓ cup garbanzo bean flour
- ¼ teaspoon kala namak (black salt)
- ⅛ tablespoon ground turmeric
- ¼ teaspoon black pepper
- 1½ tablespoon nutritional yeast
- ½ cup water
- In a small bowl whisk together dry ingredients. Whisk in water until batter comes together and no dry ingredients remain. Let batter sit for 1-2 minutes while you heat a non-stick skillet to medium heat.*
- Lightly spray skillet with oil or melt vegan butter to prevent sticking. Pour on chickpea egg mixture and top with desired toppings if using. Cook over medium heat for about 4-5 minutes.
- Use a spatula to carefully fold in half (or fold in edges to make a square, perfect for a breakfast sandwich) and cook another 1-2 minutes per side to finish and slightly brown. Top with a light sprinkle of kala namak and serve as an omelet or place on toasted bread with your favorite condiments for a delicious breakfast sandwich!