Thank you to GoodCook for sponsoring this Chickpea Frittata recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
This vegan-friendly frittata uses chickpea flour instead of eggs for a protein-rich breakfast that satisfies hunger. Mushrooms and spinach can be swapped out for bell peppers, kale, or zucchini.
Looking to add more plant-based or vegan recipes into your meal prep routine? Look no further than this Chickpea Frittata! I know; you're probably wondering how a frittata could be vegan, given they are usually made with eggs. But, it's possible! This recipe is egg-free, gluten-free, and vegan!
The ingredients.
In place of the eggs, I used chickpea flour which, believe it or not, mimics eggs with the taste and texture. You can also find chickpea flour in the store as Garbanzo bean flour. It works wonderfully to create many vegan recipes like tortillas, socca, frittatas, and even sweet recipes like banana bread and cookies.
Since I made this recipe vegan, I used nutritional yeast as the "cheese" in this dish. You wouldn't believe how much nutritional yeast tastes, just like cheese! It also adds a nice punch of vegan protein, plus provides you with 630% of your daily vitamin B12 needs, 90% of your daily folate, 420% of your B6, plus iron and potassium, all for only 40 calories!
Get creative!
For the seasonings, feel free to switch them up and use any you have on hand, and the same for the veggies! Let this chickpea frittata recipe be a vessel for using up whatever produce you have on hand. Remember our "no food waste" thing lately? Well, this is another great recipe to reduce food waste. I used mushrooms and spinach, but asparagus, peppers, tomatoes, onions, shredded or diced squash, etc., would all be nice in this! This rule also applies to the fruit. Again, use whatever you have on hand, or even canned fruit, to round out this dish.
Ready, set, prep!
Like many of my meal preps, I opted to serve this vegan frittata in my favorite teal meal prep containers. The small compartment for the fruit is 1 cup, and the large compartment, which the frittata lives in, is 2 cups. When using this container for vegan meal prep, I think about the larger compartment holding my carbohydrate, vegan protein, and fats and the small compartment holding my fruit and/or veggies. It creates a perfectly balanced vegan prep.
Although it is easy to tell which side is which, GoodCook® also embossed the compartment sizes on each as a reminder, which is one of my favorite features! It takes the need for extra measuring cups and spoons out of the equation. Hello, fewer dishes to wash!
Like all GoodCook containers, these also come in a set of 10, so you are ready for 2 meals per day for 5 days or 1 meal per day for you and a partner. They are also microwave, freezer, and dishwasher friendly, plus BPA free. And, let me tell you, they also last forever! I have been using mine for months with not a crack or issue in sight! Containers that are $1.00 a piece and last that long are right in my budget!
So, grab your containers, and jump right into this or one of the other delicious recipes for this week’s meal prep!
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
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.
