Chickpea Veggie Frittata

It’s time for an egg-less breakfast frittata!

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Chickpeas are my favorite legume/pulse. First of all, hummus! I can live off of hummus if you didn’t know. From beet hummus to lemon hummus to chocolate hummus – there’s a flavour for every mood!

Chickpea flour is equally as delicious and a great substitute for a lot of plant-based dishes. In Sicily, you can find chickpea fritters called panelle as street food -I’m half Sicilian! Likewise, you can also find chickpea pancakes in the south of France called socca. A lot of Indian cuisine involves chickpea flour as well and with good reason, it makes for delicious vegetarian-friendly meals!

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I decided to load this chickpea frittata with a trio of sautéed zucchini, mushrooms and leeks – 3 of my favorite items to sauté. You can cut a slice of this frittata and make a sandwich, wrap or simply eat it as is. My favorite sides are fresh guacamole and beet sauerkraut!

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This chickpea veggie frittata is LOADED with goods! Mushrooms, zucchini and leeks are among my favorite items to sauté as a breakfast hash, side dish or to be mixed into a frittata like this!

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Chickpea Veggie Frittata (makes 6-8 servings)

Ingredients:

  • 1 1/2 cups chickpea flour
  • 1 1/2 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp baking powder
  • salt to taste (I used 1 1/2 tsp pink salt)
  • 2 zucchini, chopped
  • 2 cups mushrooms, sliced
  • 1 leek, sliced

Directions:

  1. Preheat oven to 350F degrees.
  2. In a cast-iron skillet, sauté zucchini, mushrooms and leeks. Set aside in a bowl.
  3. In a bowl, whisk together chickpea flour, turmeric, water, baking powder and salt.
  4. Pour chickpea frittata batter into cast-iron pan and add the sautéed veggies back in. Mix gently to spread out the sautéed veggies.
  5. Bake at 350F degrees for 20-25 minutes. Enjoy! Can be stored in the fridge for up to 5 days.

happy cooking,

Sarah

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4 Comments on “Chickpea Veggie Frittata”

  1. This looks absolutely amazing! Chickpea flour is one of my favorite ingredients to use! I went through a phase were I ate it overnight for months!!! I would make it similar to this but but treated it like you would polenta!

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