I’ve been seeing a TON of recipes recently for baked goods and bread, but I don’t want to leave out my gluten-free and vegan friends—or those who are trying to ration their supply of fresh eggs during quarantine. I’ve been hanging on to this recipe for a while to share even though I’ve made it quite a few times now. There are so many delicious combinations you can make for the filling but this is the one I keep coming back to. 


What I love about chickpea flour is that it’s high in fiber (about 6-8 grams per serving) and provides about 6 grams of plant protein per serving, so it will keep you full for a good long while. I love to have one or two of these as an easy breakfast, but they’re also delicious cut up and tossed into a salad. They also freeze well so are great if you want to make a bigger batch so you can stock your freezer. 



Vegan Gluten-Free Chickpea Frittatas

Makes 6 mini frittatas




  • Olive oil or avocado oil spray 
  • 1 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Dash of sea salt
  • 1 cup water
  • 1 cup frozen spinach, thawed.  
  • 8 kalamata olives, chopped
  • 2 tablespoons  sundried tomato, chopped




  1. Preheat oven to 375 degrees F. 
  2. Use oil spray to grease 6 muffin tin cups. 
  3. Mix together chickpea flour, nutritional yeast, baking powder, and spices. Add water and whisk until well mixed. 
  4. Fold in spinach, olives, and tomatoes. 
  5. Divide batter between 6 muffin cups and bake at 375 degrees F for 30-35 minutes.

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