This easy recipe will show you how to make the best delicious and healthy vegan vegetable chickpea flour frittata without eggs or tofu! The plant-based Italian chickpea omelet is like a crustless vegan quiche that is naturally gluten-free, soy-free, protein-rich, low-fat, and perfect as an appetizer, side dish, or main course!
The Best Vegan Chickpea Frittata with Vegetables
Classic frittata is an Italian omelet traditionally made with lots of eggs. While I have often used tofu as an egg substitute in my vegan quiche and vegan omelet recipes, for this frittata recipe I used a mixture of chickpea flour, water and dairy-free yogurt as a soy-free alternative.
Depending on your taste, you can add additional other ingredients like colorful vegetables and fresh or dried herbs and spices. You can get really creative here, though, because pretty much any vegetable, leafy greens, and various spices can be used! Therefore, frittata is also a great dish for using up leftovers.
As mentioned earlier, this recipe is very versatile because you can choose whatever other ingredients you want. Just make sure to chop the vegetables very finely to ensure the chickpea frittata holds together. For the vegan frittata itself, you only need a few basic ingredients, which are usually easily available at grocery stores. If you can’t find kala namak, you can easily order this online or leave it out.
Chickpea Frittata batter
- Chickpea flour
- Vegan yogurt: makes the chickpea mixture more moist. You can use your favorite unsweetened plant-based yogurt alternative, preferably a thick type such as “skyr or greek style”. Alternatively, add just a little more water or unsweetened plant milk instead.
- Seasonings: Nutritional yeast flakes, paprika powder, turmeric (optional for the yellow color), salt, kala namak (optional for the typical egg flavor), and black pepper.
- Oil: use any vegetable oil for frying such as olive, canola or sunflower oil.
- Onions & garlic: For the aromatic base. You can also use leeks, scallions or chives.
- Vegetables: I chose carrots, zucchini, bell peppers and cherry tomatoes here, but feel free to use other veggies like broccoli, mushrooms, cabbage, cauliflower, peas, corn, etc.
- Leafy greens: such as kale, spinach, or chard.
- Herbs: I use an Italian herb blend of basil, parsley, rosemary and thyme, but of course you are welcome to use your favorite herbs.
How to make vegan frittata
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Whip up the chickpea mixture
First, combine chickpea flour, water, dairy-free yogurt (if using), nutritional yeast flakes, paprika powder, turmeric, salt, kala namak, and pepper in a blender until creamy (or whisk by hand until smooth). Then set aside for 5-10 minutes to thicken. Then blend (or whisk) again briefly.
Step 2: Sauté the vegetables and finish the frittata
Meanwhile, sauté the vegetables in a pan with a little oil and season with Italian herbs. Then pour the chickpea mixture over the vegetables and mix to combine. Top with cherry tomatoes, then brush with olive oil and bake in a preheated oven at 356 °F (180 °C) for about 30-35 minutes. Alternatively, you can cook the frittata on the stove for about 25 minutes over low heat, covered with a lid.
Tip: If you use an oven-proof pan, you can leave everything in the pan. Otherwise, transfer the mixture to a lightly greased ovenproof dish before putting it into the oven.
Step 2: Garnish & serve!
Once the vegan frittata is baked until golden brown and cracks are visible, you can remove it from the oven. Brush again with a little olive oil and let cool for about 10 minutes to set. Then garnish with fresh herbs as desired and enjoy!
How to store leftovers?
The vegan frittata tastes great warm or cold and makes a great appetizer or side dish. Leftover pieces can be stored covered in the refrigerator for up to 3 days. Then simply reheat in the oven or microwave or serve cold.
By the way, you can also use this recipe to make delicious savory pancakes or breakfast muffins or vegan omelet. If you have some cooked potatoes left over, you can also turn it into a Spanish tortilla.
This vegan vegetable frittata recipe is:
- Low carb and low-fat
- Healthy and satisfying
- Easy to make
- Very delicious
- Perfect for breakfast, brunch, lunch or dinner!
More savory vegan breakfast or brunch recipes to try
- The Best Vegan Omelet
- Asparagus Puff Pastry Bundles
- Lentil Pancakes
- Carrot Lox
- Carrot Spelt Bread
- Chickpea Tuna Salad
- Spinach Quiche
- Heirloom Tomato Tart
- Mushroom Leek Quiche
- Vegan Egg Salad Breakfast Burritos
- Burrito Samosas
- Turkish Borek (Spinach Rolls)
If you try this easy vegan vegetable frittata recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 😊
Vegan Vegetable Chickpea FrittataAuthor:
- 1 tbsp oil for frying
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 7 oz (200 g) vegetables finely diced, e.g. carrots, zucchini, peppers
- 1 cup (30 g) leafy greens finely chopped, e.g. kale, spinach or chard
- 1.5 tsp Italian herbs
- 1 cup cherry tomatoes halved
Chickpea frittata mixture
- 1 ⅛ cup (160 g) chickpea flour
- 1 ⅓ cup (320 ml) water
- ⅓ cup (80 g) vegan yogurt e.g. unsweetened "skyr or greek style"
- 2.5 tbsp nutritional yeast flakes
- 1 tsp paprika powder
- ½ tsp turmeric optional for yellow color
- 1 tsp salt
- ½ tsp Kala Namak optional for the eggy flavor
- ½ tsp black pepper
- fresh herbs e.g. parsley, basil, lettuce
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C).
- Add chickpea flour, water, vegan yogurt (if using*), nutritional yeast flakes, paprika powder, turmeric, salt, kala namak and black pepper to a blender and blend until creamy (or whisk together by hand). Set aside for 5-10 minutes to thicken, then blend (or whisk) again briefly.
- Meanwhile, heat the oil in an ovenproof (or regular) pan or skillet. Add the onion and sauté for 2-3 minutes until translucent. Then add the garlic and sauté for another 30 seconds. Add the vegetables and sauté for another 2-3 minutes. Then stir in Italian herbs and the chopped leafy greens and sauté for another 1-2 minutes until wilted.
- Pour the chickpea frittata mixture over the vegetables and mix to combine. (If you used an oven-safe pan, you can leave everything in the pan. Otherwise, transfer the mixture to a lightly greased ovenproof dish).
- Top the chickpea frittata with cherry tomatoes so that the cut side is facing up and brush with a little olive oil. Then place in the preheated oven and bake for about 30-35 minutes, until the surface is golden brown and cracks are visible. (Alternatively, you can cook the frittata on the stove for about 25 minutes over low heat, covered with a lid.)
- Remove from oven, brush with a little olive oil again and let cool for about 10 minutes to set.
- Garnish with fresh herbs if desired and enjoy!
- You can use any vegetables, leafy greens, herbs and spices. However, make sure to chip the vegetables very finely so that the chickpea frittata holds together.
- The vegan yogurt makes the chickpea mixture more moist. However, you can also use a little more water or unsweetened plant milk instead.
- Leftover frittata can be stored covered in the refrigerator for up to 3 days.
- You can also use this recipe to make savory pancakes, breakfast muffins, vegan omelet, or a Spanish tortilla with potatoes.
- More information about the recipe as well as notes on ingredients and alternative suggestions are mentioned in the blog post above!
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