For the Chickpea batter:

• 3/4 c. chickpea flour
• 3/4 c.+ 1 Tbsp. unsweetened plant-based milk
• 2 tsp. apple cider vinegar
• 2 tsp. nutritional yeast (optional)
• 1/4 tsp. turmeric powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. baking soda
• 1/4 tsp. sea salt to taste

Stuffing options:

• 1/4 of a red onion, chopped
• 2 garlic cloves, minced
• 1/4 c. tomatoes, chopped
• 1 Tbsp. cilantro

Directions:

1. In a Pyrex measuring cup, whisk together the chickpea batter. You don't want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.

2. In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Remove and place on a plate.

3. Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).

4. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.

5. Garnish with more tomatoes, minced red onion, sliced avocado and lemon wedges.

6. Add sea salt to taste.

7. Enjoy!

Recipe Notes:

1. You can make the batter the night before, cover it and let it sit in the fridge overnight.

2. Using a nonstick skillet is key if you do not want your omelet to stick to the pan.

3. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.

4. Nutritional info does not include the avocado.