Before I switched over to a whole-foods, plant-based diet I was a die-hard egg lover. I had eggs every single day without fail and when I was considering changing my diet I thought giving up eggs would be the hardest part. In the end, I felt so much better physically after giving up meats and dairy that it was worth it either way, but recipes like this certainly helped make the transition easier!

Vegan/Gluten-Free Chickpea Frittata

For all you egg lovers out there here is a vegan recipe that delivers all the fluffy and flavorful goodness of real eggs! Recipe adapted from the "Vegan" recipe app.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 people
Author: Leigh Ann Lindsey


  • 1.5 cup chickpea flour
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1.5 cup water
  • 1-2 cups chopped vegetables of choice (my faves are mushrooms, tomatoes, bell peppers)
  • 1-2 tbsps oil of choice to cook vegetables
  • 1 handful baby spinach (or other fresh greens of choice)

Optional Toppings

  • 1/2 cup freshly chopped cilantro for topping
  • 1 full avocado diced for topping
  • drizzle hot sauce
  • handful vegan cheese


  • Pre-heat over to 400 degrees fahrenheit.
  • In a medium bowl, combine the chickpea flour, salt, baking powder, turmeric, oregano and water. Mix until lump-free. Set aside.
  • Heat oil in frying pan at medium heat then add chopped vegetables and spinach. Cook for about 5-7 minutes or until almost soft. 
  • Pour chickpea batter on top of vegetables and mix gently to evenly distribute vegetables.
  • Cook for about 10 minutes. You should see bubbles and edges of the frittata will harden. If, after 10 minutes, the edges are not slightly hard continue cooking for a few more minutes.
  • With an oven mit, place entire frying pan into the oven and cook for another 10-15 minutes or until you see the batter has completely solidified on the top.
  • Remove and let sit for 5 minutes.
  • Serve with toppings of choice!

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