Chickpea Frittata with Herby Salad

 Chickpea Frittata with Herby Salad

Yield: 4 Servings

Gluten-Free Snacks & Starters Vegan

For years before I went plant-based, a frittata was a weekly staple because it was a quick way to get dinner on the table, no matter what I had lurking in the fridge. After experimenting with a bunch of variations, this simple chickpea flour– based version has come out the clear winner. Long used in South Asian cuisine, chickpea flour makes a beautiful replacement for eggs because it is packed with filling protein, fibre, and important minerals. Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.

Chickpea Frittata

  • 2 cups (500 mL) chickpea flour
  • 1½ cups (375 mL) water
  • 3 tablespoons (45 mL) avocado oil, divided
  • 1½ teaspoons (7 mL) salt
  • ½ teaspoon (2 mL) garlic powder
  • ¼ teaspoon (1 mL) ground turmeric
  • ¼ teaspoon (1 mL) ground coriander
  • ¼ teaspoon (1 mL) baking powder
  • 2 cups (500 mL) bite-size broccoli florets
  • 1 small shallot, finely chopped
  • 1 cup (250 mL) frozen peas
  • ½ teaspoon (2 mL) sweet paprika
  • ¼ teaspoon (1 mL) ground coriander
  • ⅛ teaspoon (0.5 mL) salt
  • Freshly cracked black pepper
  • ¼ cup (60 mL) vegan feta or Parmesan cheese (optional)

Herby Salad

  • 4 cups (1 L) lightly packed arugula
  • 1 cup (250 mL) mixed fresh herbs (basil, mint, dill, parsley), thinly sliced
  • 1 teaspoon (5 mL) freshly squeezed lemon juice
  • 1 teaspoon (5 mL) avocado or extra-virgin olive oil
  • Flaky sea salt

Chickpea Flour Water Avocado Oil Salt Garlic Powder Ground Turmeric Ground Coriander Baking Powder Broccoli Peas Shallots paprika Vegan Cheese Arugula lemon juice Sea Salt

  1. Make the chickpea frittata: Preheat the oven to 350°F (180°C).
  2. In a large bowl, whisk together the chickpea flour, water, 1 tablespoon (15 mL) of the avocado oil, salt, garlic powder, turmeric, coriander, and baking powder. Set aside to let the flour hydrate while you cook the veggies.
  3. Heat 1 tablespoon (15 mL) of the avocado oil in a heat-resistant medium nonstick skillet over medium heat. Add the broccoli, shallot, and peas and cook, stirring occasionally, until the broccoli is bright green and the shallot is soft and translucent, 5 to 7 minutes. Add the sweet paprika, coriander, salt, and pepper to taste, and stir. Remove from the heat and let cool for 1 minute. Add the vegetable mix- ture to the chickpea batter. Sprinkle in the cheese (if using) and stir to combine, ensuring that the vegetables are evenly coated with batter. Wipe the pan.
  4. In the same pan, heat the remaining 1 tablespoon (15 mL) avocado oil over medium heat. Pour in the frittata mixture and tilt or swirl the pan to evenly distribute the vegetables. Transfer to the oven and bake until the frittata is dry to the touch on top and starting to crack around the edges, 25 to 30 minutes. The frittata won’t brown. Remove from the oven and let sit for 10 minutes.
  5. Meanwhile, make the herby salad: In a medium bowl, toss together the arugula and fresh herbs with the lemon juice and avocado oil. Season with flaky sea salt to taste.
  6. To serve, cut the frittata into wedges and transfer to plates. Top the frittata with some herby salad. Store the frittata, without the salad, in an airtight container in the fridge for up to 3 days. It makes an excellent sandwich filling.