Chickpea and Flax Omelette with Pumpkin Seed Cream

 in Kitchen

One of my only cravings while vegan has been eggs, especially the steamed herbs omelette I use to make with all my garden fresh herbs.

Mostly eggs is a convenience craving, something that was fast and easy.
It was the first thing I learned how to make (other than sandwiches and sweets) and gave me the feeling of freedom in the kitchen at a very young age. When I went vegetarian it was and easy add in to veggies and other thing I had around.

In college I made tofu scramble from my first vegan cookbook and learn how to use turmeric for color.

Recently the craze of chickpea everything has also hit in my house and I’ve been using chickpea flour in my baking for a while and now like half the internet to make eggs.

Nutrition Information

Chickpeas not only act like eggs for scramble and omelette they are highly nutritious. They help regulate blood sugar levels which is good for not only diabetics but PCOS sufferers too. Chickpeas are used often in the mediterranean diet and help lower cholesterol making them very unlike eggs in that regard.
100 g of chickpeas contains:

  • Calories: 364
  • Protein: 19 grams
  • Carbs: 61 grams
  • Fiber: 17 grams
  • Calcium: 10% of the RDI
  • Iron: 34% of the RDI
  • Vitamin B-6: 25% of the RDI
  • Magnesium: 28% of the RDI

I’ve been trying to eat more flax seeds and while they are not needed in this recipe, chickpeas hold together perfectly fine alone. I think adding flax doesn’t hurt the flavor or the texture. Meanwhile eating flax adds Omega-3, and other vitamins such as lignans, which are powerful antioxidants. While more research is needed they may help reduce breast cancer risk in some people.  
One tablespoon of ground flax seeds contains:

  • Calories: 37
  • Protein: 1.3 grams
  • Carbs: 2 grams
  • Fiber: 1.9 grams
  • Omega-3 fatty acids: 1,597 mg
  • Vitamin B1: 8% of the RDI
  • Folate: 2% of the RDI
  • Calcium: 2% of the RDI
  • Iron: 2% of the RDI
  • Magnesium: 7% of the RDI
  • Phosphorus: 4% of the RDI
  • Potassium: 2% of the RDI

Chickpea and Flax Omelette with Pumpkin Seed Cream

Makes 2

100 g (1 cup) chickpea flour
1 T ground flaxseeds
Mixed greens like kale, rosemary, chives, basil and cilantro
200 ml (1 cup) water  
Salt and pepper to taste

Chop the greens and herbs finely.
Mix the chickpea flour and ground flax seeds then start to add the water.
Mix well to create a smooth batter like that of a pancake (you may need a bit more water).
Mix in all the chopped greens and salt into the batter.
By this time the flax seeds should have had times to activate and you will know if you need more water or not.

Heat a nonstick skillet.
Pour half the batter into the hot skillet and smooth with the back of a metal spoon to create and even, thin circle.

Cook the batter until it looks dry on top and easily unsticks from the bottom of the pan.
Flip the omelet circle, it should be evenly brown.
Cook the second side and allow it to finish cooking.

When it is fully cooked, slide the omelet onto a plate.
Spread with pumpkin seed cream and slices raw tomatoes.
Fold over in half and enjoy.

Pumpkin Seed Cream:
100 g (1 cup) peeled pumpkin seed
1 t lime juice
2 t nutritional yeast
Salt and pepper to taste

Soak the pumpkin seeds overnight in clean water.
Drain the water and transfer the seeds into a blender.
Add the lime, nutritional yeast, salt and pepper.
Cover the seeds with 1 cup of clean water.
Blend all the ingredients until smooth, adding a bit more water if needed.

Keeps in the fridge for 1 week.

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