Easy Vegan Chickpea Egg
This protein packed Chickpea Egg is the perfect vegan swap for eggs. It's filling, savory and the perfect egg swap for any omelet or breakfast sandwich!
Ingredients
- 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
Instructions
- 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!
Notes
Thick Batter Troubleshooting- 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.