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Gluten Free Chickpea Frittata | Julie's Kitchenette

Easy Vegan Chickpea Frittata

  • Author: Julie Hasson


These chickpea frittatas are so good! They make the perfect healthy breakfast, and you can customize the fillings.

Without any add-ins, these have 11g of protein and only 3g of fat!



1/3 cup garbanzo bean/chickpea flour
1 teaspoon nutritional yeast flakes
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon granulated onion
1/2 cup cool water
1 handful chopped frozen or fresh veggies
Cheese sauce, shredded cheese,
Salsa, pesto, or any topping of choice, optional


Grease a large ramekin or ceramic mini loaf pan with spray oil. Set aside.

In small bowl whisk together the garbanzo bean flour, nutritional yeast flakes, baking powder, salt, and onion. Whisk in the cool water until smooth. Stir in whatever veggies you like, such as chopped spinach, diced onion, sliced scallions, frozen corn, kimchi, etc…

Scoop the mixture into the prepared ramekin or loaf pan. If desired, put a nice big dollop of vegan cheese sauce in middle. You can also grind a little fresh pepper on top.

Place the frittata in an air fryer and bake at 400F for 15 to 20 minutes, or until the frittata is lightly browned and puffed on top, and not mushy in the center. The frittata will also be pulling away from the sides of the baking dish. Alternately, you can bake the frittata in the microwave oven for about 5 to 6 minutes in a 1,200 watt oven). The baking times may vary slightly depending on the wattage and size of your ovens.

Let the frittata cool for 5 minutes before eating. The frittata will firm up a bit upon standing.


If making a large batch of mix (10 servings), combine:
365 grams garbanzo bean/chickpea flour
3 tablespoons plus 1 teaspoon nutritional yeast flakes (or 1/2 cup plus 2 tablespoons for extra protein!)
2 1/2 teaspoons baking powder
2 1/2 teaspoons sea salt
2 1/2 teaspoons granulated onion

To make: Whisk 1/3 cup mix with 1/2 cup cool water. Follow the rest of the instructions in recipe above.