Vegan Chickpea Omelet with Mango Salsa

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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

Kosher salt

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.

Nutrition Facts
  • 467 calories

  • 30g fat

  • 45g carbs

  • 20g sugars

  • 10g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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