Looking to add more plant-based or vegan recipes into your meal prep routine? Look no further than this Chickpea Frittata!
This high-protein vegan breakfast is made without eggs, gluten, or dairy... and it's every bit as satisfying as the classic version.
Before we jump in, if you want help planning your weekly meals (without counting calories or feeling restricted), check out the Workweek Lunch Meal Planner. It's the simplest way to meal prep smarter and stay organized all week long.
Why You'll Love This Recipe
This frittata uses chickpea flour (also known as garbanzo bean flour) instead of eggs. It bakes up golden and fluffy, just like the real thing, with a subtle nutty flavor and tons of protein.
It's also incredibly versatile, so you can swap out the mushrooms and spinach for whatever veggies you have in the fridge: bell peppers, kale, onions, zucchini, tomatoes, even shredded squash.
To keep it vegan, we're using nutritional yeast for that cheesy flavor and B-vitamin boost. It's a pantry staple in plant-based cooking and one serving delivers over 600% of your daily B12 needs and adds a delicious umami kick.
Chickpea Frittata Ingredients:
- 1 ¼ cups chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 2 ½ cups water
- 3 tablespoons olive oil + extra for greasing
- 1 cup sliced cremini mushrooms
- 2 cups fresh spinach
For Serving
- 2 cups mandarin orange segments
- 2 cups sliced kiwi
Instructions
- Preheat oven to 350ºF and lightly grease an 8- or 9-inch pie pan with ½ teaspoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and sauté for 3 minutes. Add spinach and cook until just wilted, about 1 minute.
- In a large bowl, whisk together chickpea flour, nutritional yeast, baking powder, salt, Italian seasoning, garlic, water, and remaining 2 tablespoons olive oil. Fold in half of the cooked vegetables.
- Pour the mixture into the pan and top with the remaining vegetables.
- Bake for 30-35 minutes, then let cool for 20 minutes before slicing.
Slice into 4 portions and store in meal prep containers with fruit for a complete breakfast.
Nutrition (Per Serving)
Calories: 332
Protein: 10g
Carbohydrates: 48g
Fat: 4g
Fiber: 7g
How to Store
Store the chickpea frittata in airtight containers in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds or in the oven at 325°F for 5-7 minutes.
You can also freeze slices for up to 2 months. Let thaw overnight in the fridge before reheating.
How to Reheat
Microwave individual servings with a damp paper towel to retain moisture.
For crispier edges, reheat in a skillet with a splash of olive oil.
FAQs About Chickpea Frittata
Can I use canned chickpeas instead of chickpea flour?
No, chickpea flour works as the binder in this recipe. Canned chickpeas won't give the same texture.
What can I substitute for nutritional yeast?
Try vegan parmesan, or omit it entirely for a more neutral flavor.
Can I make this ahead?
Absolutely! This frittata is perfect for meal prep and keeps well all week.
Is chickpea flour high in protein?
Yes, one cup of chickpea flour contains nearly 20 grams of protein and is rich in fiber, iron, and folate.
More recipes with chickpeas:
- Chickpea Curry With Jasmine Rice Meal Prep
- Air-Fried Chickpeas
- Vegan Chickpea Curry & Basmati Rice Meal Prep
- Quinoa Chickpea Taco Bowls
- Tuscan Chickpea Scramble
If you want more meal prep recipes like this, plus a weekly plan you can actually stick to, try the Workweek Lunch Meal Planner, it takes the guesswork out of healthy eating and helps you enjoy food freedom without stress.
Ingredients
- 1 ¼ cups chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 2 ½ cups water
- 3 tablespoons olive oil + extra for greasing
- 1 cup sliced cremini mushrooms
- 2 cups fresh spinach
For Serving
- 2 cups mandarin orange segments
- 2 cups sliced kiwi
Instructions
- Heat oven to 350ºF. Grease an 8- or 9-inch round pie pan with ½ teaspoon olive oil. Heat 1 tablespoon olive oil over medium heat in a medium skillet. Add mushrooms and sauté 3 minutes. Add spinach and sauté 1-2 minutes until starting to wilt. Remove from heat.
- In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, salt, Italian seasoning, garlic, water and 2 tablespoons olive oil. Fold in half of the sautéed vegetables.
- Pour into pan and top with remaining vegetables. Bake for 30-35 minutes. Allow to cool for 20 minutes at room temperature before slicing.
- Slice frittata into 4 slices and place 1 slice in large compartments of 4 teal meal prep containers. Divide mandarins and kiwi between small compartments.
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