Chickpea Omelette, Rocket, Avocado & Mango Salsa

Name: Chickpea Omelette, Rocket, Avocado & Mango Salsa
Yield: Makes 1 big omelette, serves 1
Ingredients: ½ teaspoon salt; 1 tablespoon chopped coriander (cilantro); ½ mango, flesh finely chopped; drizzle of olive oil; a small pinch of ground turmeric (for colour); ½ tablespoon apple cider vinegar; 1 shallot, finely chopped; handful of rocket (arugula) or baby spinach; 1 avocado, sliced; 1 small spring onion (scallion), chopped; 70 g (2½ oz / ½ cup) chickpea (gram) flour; salt and black pepper, to taste; ½ teaspoon bicarbonate of soda (baking soda); olive oil, for frying; 1 tablespoon pomegranate seeds, optional; ½ red chilli, chopped; ¼ red (bell) pepper, finely chopped; 1 tomato, finely chopped; 125 ml (4 fl oz / ½ cup) water

Preparation info

Makes 1 big omelette, serves
1

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

Doubt no more, this is the perfect weekend brunch dish. Excellent as a savoury breakfast when you’re craving a filling meal. Having lots of clients suffering with allergies, this was the best egg swap I could come up with.

Ingredients

70 g (2½ oz / ½ cup) chickpea (gram) flour
125

Gluten-free
Vegan
Breakfast
Brunch

Method

Start by putting all the omelette ingredients into a bowl except for the shallot and pepper. Give everything a good mix and set aside for 10 minutes.

Mango salsa

Meanwhile, make the salsa. Add all the ingredients to a bowl, give it a good mix and set aside.

In a hot frying pan (skillet), add a drizzle of olive oil and fry the shallot and pep