Spring onion chickpea omelette

Aren't legumes just the best? Soups, salads, side dishes, meat substitutes ... You can use legumes in basically any way you want. We've already posted this veggie lentil omelette, and now here's another legume omelette version. Spring onion chikpea omelette!

We used chickpea flour and added a bit of kombucha to make this already nutritional and delicious meal into even better one - living & good for your gut. Serve this chickpea omelette along with a big bowl of your favorite salad for some extra freshness.


Prep time: 20 min


  • 1 cup chickpea flour

  • 1 cup water

  • 1 cup Hoppy hour kombucha

  • ½ tsp garlic powder

  • salt and pepper to taste

  • 2 spring onions, roughly chopped


In a mixing bowl, whisk all ingredients - except the onions - in a fine batter.

Then mix in chopped spring onions. 

Heat an omelette pan with a bit of olive oil, pour in about half a cup of batter and bake for 3 minutes on each side. 

If you wish to add something fresh and crunchy, we recommend you add some kale salad aside.

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