Some of my favorite recipes come from friends and family throwing together ingredients and stumbling upon something good, like this vegan chickpea frittata! I always have fun reverse-engineering dishes, and piecing together other people’s vague recollections with my assumptions (and a few rounds in the test kitchen.)
My parents tried a version of this frittata while visiting some friends. I’m always grateful, and impressed, when friends embrace plant-based recipes. And, I’m elated every time they are successful with a new recipe! Not only do we eat well, the friends have yet another plant-positive experience.
Mom and Dad liked the frittata and stole a peek at the short list of ingredients. Then, while my mom was visiting Seattle, she recreated it for me. I was able to take a few more notes, and evolved the recipe a bit since that first taste. I’m proud to share this chickpea frittata recipe for breakfast, dinner, or anything in between!
The headline ingredient, chickpea, is used as a binding agent, so we can have a cruelty-free dish, and this flour may go by many names. Chickpeas are the same as garbanzo beans, and if you are shopping at an Indian market, you may see Gram flour. Whatever it’s called, it should always be gluten free, so invite the paleo and Whole30 friends to brunch for this one!
Vegan Chickpea Frittata Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 1 teaspoon of garlic
- 1/2 can of artichoke hearts (approximately 1 cup of chopped artichoke hearts)
- 3 tablespoons of sliced roasted red peppers or pimientos
- 1 cup frozen chopped kale
- Other fresh herbs to taste
- 1/4 cup plus 2 tablespoons of chickpea flour
- 3/4 teaspoon of salt
- Pinch of ground black pepper
- 3/4 cup of water
- 1/2 teaspoon of basil
Vegan Chickpea Frittata Instructions
- First, preheat oven to 375 degrees.
- Next, saute onion in oil until soft; add garlic.
- Add artichoke hearts, peppers, and kale; continue to saute evenly.
- In a measuring cup with spout, mix all frittata batter ingredients. Whisk well, and make sure to get any clumps of bean flour.
- Once well-sauteed, transfer veggie mixture to large muffin tins; spread veggies evenly among the cups.
- Pour frittata batter on each muffin cup; make sure each cup gets enough to cover the veggies.
- Place in oven for 15 minutes (or until it seems firm and frittata-like)
- Once done, frittatas may easily come out of non-stick pan – otherwise, gently use a fork to release the sides.
- Serve hot!
Want to try other veggie combos? Mix and match other great flavors while sauteing, then add the same chickpea batter. On other occasions, we’ve made sauteed mushroom, onion, and pepper frittatas. If the large muffin tins aren’t large enough, try ramekins. This recipe will also work for one large pie dish; cooking times just need to be adjusted.