Chickpea & Kale Omelet
I was first exposed to chickpea vegan omelet when I was visiting my family in Israel last summer.
Lots of coffee shops will offer it on their menu, which is awesome.
I couldn't believe how flavorful and satisfying it was!
As always I'm trying to recreate my new version and I added kale and onions for an extra layer of flavor!
It is really good! along with some vegetables or a salad, it's just perfect.
My husband says that it's more like a savory pancake, but for vegans it is an alternative meal option that is packed with protein.
I like to serve it with a simple Israeli salad and drizzle it all with tahini sauce.
Ingredients: (yield 2-3 servings)
1 teaspoon olive oil
1 small onion, chopped
1 cup chickpea flour
1 cup water
2 tablespoons nutritional yeast
1 cup chopped kale
in a nonstick pan add olive oil and onion, sauté until translucent, add kale, salt and pepper.
In a mixing bowl, add the chickpea flour, baking powder, nutritional yeast, water, salt and pepper. Whisk until smooth.
Add the onions and kale to the chickpea batter and mix.
Turn heat to low - medium, take a nonstick pan and use an ice cream scoop to create an evenly sized omelets. Pour omelet mixture into the pan and cook for a few minutes then flip gently and cook on the other side until both are golden brown.
Serve immediately along with your favorite vegetables or salad.