Vegan Chickpea Omelet with Mango Salsa
Bettina Campolucci Bordi’s vegan chickpea omelet with mango salsa from Happy Food cooks like eggs, looks like eggs and even tastes a lot like eggs. Whip this up in 30 minutes and brunch is ready.
½ cup chickpea flour
½ tablespoon apple cider vinegar
½ teaspoon baking soda
Pinch of ground turmeric
1 tomato, finely chopped
½ mango, flesh finely chopped
½ red chili, chopped
1 tablespoon chopped cilantro
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
¼ red bell pepper, finely chopped
Handful of arugula
1 avocado, sliced
1 small scallion, chopped
1 tablespoon pomegranate seeds, optional
1. In a large bowl, mix the chickpea flour, apple cider vinegar, baking soda, turmeric and ½ cup water; season with salt. Let the mixture sit for 10 minutes.
2. Meanwhile, make a salsa by stirring together the tomato, mango, chili and cilantro in another large bowl; season with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat and cook the shallot and red bell pepper, stirring often, for about 5 minutes.
4. Pour the chickpea flour mixture into the skillet and tilt the pan to spread the mixture into a thin layer (exactly as you would add eggs when cooking a traditional omelet). Cook for 5 minutes and then flip it over to cook the other side.
5. Transfer the omelet to a serving plate. Top it with the arugula, salsa, avocado, scallion and pomegranate seeds, if using.