Pumpkin and Red Onion Chickpea Omelette, a simple and tasty vegan recipe, ideal for those looking for a light yet flavorful dish.
Made with chickpea flour, delica pumpkin, and red onion, it is an egg-free version of the classic omelette, perfect for a healthy lunch or a quick dinner. The chickpea flour provides structure and a slightly rustic flavor, while the pumpkin, with its sweetness, creates a delicious balance with the aromatic note of the onion.
This chickpea omelette is prepared in a few minutes and bakes in the oven, without the need to flip or constantly check it. The result is a dish that is golden on the surface and soft on the inside, with an inviting aroma and a pleasant texture. Just a few ingredients are needed to achieve a genuine and completely plant-based recipe.
It’s a great idea to vary the weekly menu or to offer a light alternative to the classic omelette. You can serve it as a main dish, accompanied by a side of vegetables or a fresh salad, or cut it into cubes and offer it as appetizer or finger food.
Pumpkin and Red Onion Chickpea Omelette is also convenient to prepare in advance: it keeps well in the refrigerator and can be enjoyed either hot or at room temperature. A simple, nutritious, and versatile dish, perfect for bringing to the table all the flavor of the autumn season in a light and vegan way.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 220.60 (Kcal)
- Carbohydrates 23.39 (g) of which sugars 5.86 (g)
- Proteins 7.60 (g)
- Fat 11.43 (g) of which saturated 1.59 (g)of which unsaturated 1.36 (g)
- Fibers 3.83 (g)
- Sodium 120.95 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin and Red Onion Chickpea Omelette
- 4.2 oz chickpea flour
- 2/3 lb delica pumpkin
- 1.76 oz red onion
- 1 1/2 cups water
- 2.8 tbsp extra virgin olive oil
- to taste salt
Tools
- Bowl
- Grater
- Baking Tray
Recipe for the Pumpkin and Red Onion Chickpea Omelette
Start preparing the pumpkin chickpea omelette by weighing the chickpea flour into a bowl.
Gradually pour in the water while continuously stirring.
Keep stirring until you obtain a fairly liquid and lump-free batter.
Let it rest for at least 30 minutes.
In the meantime, clean the red onion and slice it thinly.
Clean and peel the pumpkin.
Grate it with a coarse grater or chop it using a food processor.
Take the chickpea batter back and remove the foam that has formed on the surface with a spoon.
Add the extra virgin olive oil and salt, and stir again.
Add the onion and pumpkin to the batter.
Mix again with a spoon: you should get a very compact mixture.
Line a baking tray with dampened and squeezed parchment paper.
Grease it with a little extra virgin olive oil.
Pour in the chickpea omelette, spread it out, and level it well with the back of a spoon.
Bake the pumpkin chickpea omelette in a preheated static oven at 392°F for about 30 minutes.
Portion it and serve it hot.
Pumpkin and Red Onion Chickpea Omelette: A Simple and Tasty Vegan Recipe
The pumpkin and red onion chickpea omelette is a versatile base that you can easily customize to your taste. You can add aromatic herbs like rosemary, sage, or thyme to enhance its fragrance, or a pinch of turmeric or curry for a spiced touch and even more intense color. If you prefer a richer version, you can mix in seasonal vegetables or add some nutritional yeast for a more pronounced flavor and a completely plant-based “cheesy” note.
Try also the Pumpkin and Chickpea Burgers: Easy, Healthy, and Irresistible Recipe
FAQ (Frequently Asked Questions)
Can I cook the pumpkin and red onion chickpea omelette in a pan?
Yes, you can also cook it in a lightly oiled non-stick pan. Pour the batter, cover with a lid, and cook over low heat for about 10-12 minutes per side, until it is golden and firm.
How can I make the chickpea omelette crispier?
For a crispier surface, bake the last 5 minutes with the fan function on or turn on the oven grill. You can also drizzle a little oil on the surface before baking.
Can the chickpea omelette be made in advance?
Of course! You can prepare it the day before and store it in the fridge, in an airtight container. It stays soft and flavorful for up to 2-3 days.
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For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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