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Vegan Chickpea Omelet filled with Potatoes & Arugula

This Vegan Chickpea Omelet will blow your mind! It's filled with roasted potatoes and arugula, topped with Sriracha Sauce & chopped cilantro. Easy to make!
Course Breakfast, Main Course
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 382kcal
Author Elephantastic Vegan


Ingredients for the chickpea batter

Ingredients for the filling

  • 4-5 small potatoes
  • 1 teaspoon plant-based oil
  • 1/4 teaspoon salt + more to taste
  • 1/4 teaspoon paprika powder
  • 1 teaspoon chopped cilantro
  • 1 handful arugula
  • Sriracha Sauce (optional)


  • In a bowl whisk all the ingredients (first dry, then add in the water) for the chickpea crepes. You don't want any raw chickpea flour clumps. Set aside for now.
  • Wash, peel (or leave the skin on) and cut the potatoes. In a pan, heat the plant-based oil and toss in the potato pieces. On medium high heat fry the potatoes and add paprika powder and salt. Put a lid on top and stir every few minutes until ready. (Mine took me about 15 minutes to get soft!)
  • Wash the arugula.
  • When the potatoes are getting ready heat up a crepe pan (you can add a little bit of oil) and pour in half of the chickpea batter. Tilt the pan until it is coated. When the sides losen up and there are small bubbles in the middle, you can turn them. Leave them for about 1 minute on the second side.
  • Repeat for the other chickpea omelet & assemble! I've added Sriracha Sauce to mine, because I like them a bit spicy - leave it out if you don't feel like it! Don't forget to sprinkle chopped cilantro on top of the Chickpea Omelet for the taste (and the looks!).


Calories: 382kcal | Carbohydrates: 70g | Protein: 17g | Fat: 4g | Sodium: 1228mg | Potassium: 2013mg | Fiber: 13g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 48.6mg | Calcium: 141mg | Iron: 15.3mg