Chickpea Frittata with Roasted Red Pepper Sauce
Chickpea Frittata with Roasted Red Pepper Sauce- an eggless frittata made from vegetables and garbanzo bean flour. Perfect for healthy breakfasts, brunch or dinner! (vegan + gluten-free)
Thank you guys so much for sending Coco your well wishes on Friday. We received the results of her blood work and it looks like she has pancreatitis, which honestly is music to my ears.
Obviously I would like for her to be 100% healthy but given the fact that she’s 13-years-old, my mind immediately jumped to the worst case scenario. Hearing that it’s something that’s treatable is beyond relieving. Now we just have to put her on a low-fat diet and hope that does the trick!
But enough about my old pup, let’s talk about this amazing chickpea frittata. I know the word frittata might lead you to believe there are eggs in this, but nope- it’s entirely egg-free, vegan, and gluten-free!
Instead of eggs, we’re using chickpea flour (or garbanzo bean flour) which, surprisingly, gives it a similar texture and flavor.
I got the idea for this recipe from this incredible plant-based restaurant in the Marina District called Seed + Salt. It’s one of those places that takes me a good 20 minutes just to decide what I want because everything looks SO good.
Eventually I landed on the Cobb Salad with smoky eggplant bacon, chickpea frittata, and house made ranch. You guys, it was even better than it sounds.
I was blown away by how amazing everything was and left with a hankering to recreate their delicious chickpea frittata. So naturally, I did what any other sane food blogger would do and called them to ask for the ingredients. In case I might be allergic to something I ate. ;)
As it turns out, the ingredient list is super simple: chickpea flour, water, and oil cooked with fresh seasonal vegetables. I had to make it a few times to get the ratio of flour to water and oil right, but it turned out just as I had hoped.
I served it with an easy roasted red pepper sauce to add a little color and flavor, and the result is perfect for brunch or dinner. It also reheats really well so it makes great leftovers if you aren’t feeding a large crowd.
I hope you guys get a chance to try this one! Please let me know if you do by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth :)
Chickpea Frittata with Roasted Red Pepper Sauce
Yield: 10 pieces
Prep Time: 15
Cook Time: 45
Total Time: 1 hour

Ingredients:
For the Frittata
- 1/4 cup + 2 tablespoons extra virgin olive oil, divided
- 3 cups finely chopped kale (approx. 1 small bunch)
- 1/2 cup finely chopped carrots (approx. 2 large carrots)
- 1/2 cup chopped green onions (approx. 1 small bunch)
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups garbanzo bean flour (I love Bob’s Red Mill)
- 2 and 1/2 cups water
For the Roasted Red Pepper Sauce
- 12 ounces roasted red peppers, drained
- 1 tablespoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
Directions:
- Preheat the oven to 400°F. In a 10-inch skillet, warm two tablespoons olive oil over medium heat. Add the chopped carrot and green onion then cook for 2 minutes. Add the garlic and the kale and continue to cook for another 5-6 minutes, until the kale begins to wilt. Allow to sit over medium heat while you prepare the batter.
- In a large bowl, combine 2 cups garbanzo bean flour, 1 teaspoon salt, 1/4 teaspoon pepper, 2 and 1/2 cups water, and the remaining 1/4 cup olive oil then whisk until smooth.
- Pour the mixture into the skillet and allow to cook for 5-7 minutes, until the edges begin to firm. Transfer the skillet to the oven and cook for 25-30 minutes, or until the top appears firm. Set the oven to broil and cook for 5 more minutes, until light golden brown on top. Remove from oven and allow to cool for at least 10 minutes. It’s important to let it cool for proper texture. If it seems too wet inside, let it cool all the way then reheat it in the oven or in the microwave (using a microwave safe dish) when ready to eat.
- Meanwhile make the red pepper sauce by combining the roasted red peppers, 1 tablespoon dried oregano, 1/4 cup olive oil and 1 garlic clove in a food processor or a blender. Blend until smooth.
- Serve chickpea frittata warm with pepper sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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Yay for Coco! I also loooove frittatas. Who knew you could make one without eggs?
I’m so happy to hear Coco’s doing okay, and I hope she feels good as new soon! You and Brandon must be feeling so relieved…what a trooper!
I’m so blown away by this concept of using garbanzo bean flour in place of eggs!! I have some flour in my freezer, which has been there foreeeeever, looking for a creative home. I’m definitely going to give this steazy method a shot and I bet Garrett won’t even know the difference. That red pepper sauce is life. ‘Nuff said. Hope you had a fun weekend, love!!
I just shot a chickpea egg bake recipe, but not with garbanzo bean. It was so good so I can imagine yours is! I love Bob’s Red Mill too.
Chickpea flour is so affordable and tasty, every new recipe is welcomed !
Great recipe!
As much as I love eggs, I must admit that this is GENIUS my friend! I bought chickpea flour but I haven’t used it yet.. it’s still on the ‘intimidating’ list. Oh, and I’m glad to hear the good news about Coco!
So happy to hear Coco’s condition is treatable. When we were treating Claire and Kittle for kidney disease, we found an extremely knowledgable online support group for both pancreatitis and kidney disease. They got us through some very challenging times. This recipe is sooo amazing, Sarah! You’re so clever calling to get ingredients just in case you have an allergy! What a surprising way to enjoy a frittata! Love it!
You were such a kitty mama, Traci! They were lucky to have you give them a wonderful life. <3
So happy to hear the good news about Coco! :)
Thank you for posting this recipe! It sounds amazing. I can’t wait to make this for Meatless Monday next week. I’m so excited to try it out since it doesn’t have any ingredients I’m supposed to be avoiding.
This was really delicious! I used rainbow carrots and doubled the amount. Other than that I did everything the same. The roasted red pepper sauce definitely made this even more memorable. I love that there were no eggs so it sat very well in my stomach. :) I’ll definitely be making this again. It’d be fun to do different takes on this too. Maybe when tomatoes come into season!
Yay, I’m so glad you enjoyed it! Thank you so much for the feedback, Kelli! :) <3
Ann eggless frittata?! ARE YOU KIDDING ME!? Girl, you’re seriously a genius in the kitchen. I had no idea that garbanzo flour mimicked eggs, but I found a baggie in my pantry this weekend and I’ve been wanting to play around with it, so that’s good to know! And I’m so glad that you finally got some answers with Coco. Still sending lots of healing vibes! <3
Thanks, love! Coco is doing a lot better so I really appreciate the healing vibes. I definitely think they helped! :)
So glad to hear Coco is on the mend! Also dying at the mental image of you phoning up the restaurant to ask about ingredients- I would TOTALLY do that too and it was clearly well worth it! :) Pinning!
I’m so glad to hear Coco’s health problem is treatable…that’s such a relief! And I’m amazed that chickpea flour and veggies could make something in the form of a frittata…it’s like magic. :) This looks delicious and I love the sound of the roasted red pepper sauce!
Oh I am so happy to hear about Coco’s diagnosis! So so glad it’s treatable. I know that feeling – with Emma getting older my mind always immediately goes to something terrible (like the time I took her to the vet a few months ago for this pink thing on her lip … yeahhh turned out she just bit it lol was totally fine … thanks to Dr. Google I had totally worked myself up for no reason).
And two – this frittata sounds awesome! I need to get my hands on some chickpea flour!
This looks gorgeous, so delicious and very tempting!!!
I’m cracking up at you calling the restaurant and inquiring about the ingredients – hilarious! This recipe looks awesome! I love the idea of an eggless frittata. This reminds me of the panisse cake that I ate The Girl & The Fig in Sonoma on vacation a few weeks ago. I need to try making this :)
UGH…I need to eat there!
First off, that salad sounds amazeballs. Second, as a self-proclaimed chickpea flour addict, I am officially making this VERY soon. I have chickpea flour pancakes that are similar to this, so I have no doubt I would gobble this up. That roasted red pepper sauce!!!
Aww yay such great news about Coco!! :)
Also I love chickpea flour but tend to just make socca with it – definitely going to give this a try!
I love socca too! Chickpea flour is everything. :)
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What a great breakfast idea! I have never tried chickpea flour. I’ll have to pick some up. I have been using a lot of coconut flour lately.
Do you add the S & P to the veggies or the chickpea batter? Or does it really matter? Ready to try this. Just need clarification. Thanks.
Sorry, I forgot to include that in the directions! You add it to the bowl with the chickpea flour, water and olive oil. I hope you enjoy it! :)
My husband and I both really enjoyed this for dinner! Thanks for the recipe.
Thank you for the comment, Lauren! I’m so happy you both enjoyed it. :)
I had saved this recipe of yours a while back, and finally made it spur-of-the-moment for dinner tonight… I loved it, and so did my husband! I didn’t have the roasted red peppers on hand, so I’m going out tonight to pick some up so that I can make the sauce to go with the leftovers. Thank you for creating this amazing recipe! It was simple to make and super delicious!
I’m so happy you liked it, Kathryn! The sauce makes it even better. Thanks for the comment! :)
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I made this frittata this morning wanting to try it out for my vegan sister’s brunch baby shower on Saturday! I ended up accidentally finely shredding the veggies instead of dicing them. (So I’ll dice them next time around.) But it still turned out perfectly and I was very impressed! The frittata has a mild sweet flavor to it, and the roasted red pepper sauce gives it just the right kick it needs! I’ve never had a frittata so I don’t really have anything to compare it with. But overall, I was extremely pleased!!
Thank you for the feedback, Mary!
Just made this and I really liked it! My only mistake was not stirring the chickpea mixture with the vegetables as I poured it so my veggies were all on the bottom. Still good though :) Thank you! I also love your one pot pasta!!!!!
I new I bought chickpea flour for a reason: thank you so much. Any more recipes with this flour?
Yes! Here you go: https://www.makingthymeforhealth.com/tag/chickpea-flour/
This frittata was good and I’ll definitely make it again. The chick pea batter was a fine substitute for eggs – similar to the socca you get in Nice, where I live, and a farinata over in Liguria. I would suggest, however, your cooking times are a bit off: it doesn’t need 25-30 mins in a 200°C oven followed by 5 mins under a grill after the cooking it’s already had on the stove top. 10 mins @ 200°C followed by 15 mins at 170°C and mine was already nicely browned. Also, the spinach needs to be wilted & strained before its added to the skillet, otherwise it releases too much water into the frittata.
I made this today. Idk if I had some sort of ratio off…I followed the recipe except for the veggies. The top was very cracked and overall did not taste good.it was super heavy. I wonder what I did wrong.
Sorry it didn’t turn out well for you, Natalie. Which veggies did you use instead?
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Made tnis tonight and it is delicious! I added organic baby kale and baby spinach, didn’t bother chopping them up and followed the rest of your recipe and I was impressed since I recently am reducing my egg & dairy intake. I did add more garlic cuz I luv it. I also made the Red Pepper relish using all of a 16 oz jar instead w/the same olive oil amount of 1/4 cup and also added sundried tomatoes and some date syrup and of course more garlic and it turned out so yummy! Tks for this recipe as it’s flexible enough to try it with different veggies and herbs.
Wow your version sounds amazing! So glad it worked out well. Thanks for the review, Sandy!
This is delicious! I used onion, kale, garlic and roasted red pepper. Added kala namaak (eggy salt) and a little vegan mozzarella. I’ll be making this a lot!
Oh I must find this eggy salt you speak of!
This was really good. Making it again today. I added some vegan parmesan, bacon bits, and kala namak salt with a mix of mushroom, onion, red pepper, and broccolini stems. Its a great base recipe. A vegan-skeptic friend had seconds. I think he thought it was real egg quiche! So good and so easy
I love all of you add-ins! Sounds delicious. Thanks for the feedback, Carol!
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Have you ever made this without oil? If so, do you not use a cast iron skillet? I’m a whole food, plant-based eater. So I don’t use any oil. I’m having a brunch and would love to serve this sans oil. Any recommendations? Thank you.
I haven’t tried it without the oil, sorry! You might try searching for an oil-free chickpea pancake or socca recipe. I’m sure someone out there has one!
I would think you could sub water for the oil. I am starting a whole food, plant based diet and am avoid oil. I know people water saute. I’m going to try it.
Hi Patty, you certainly could sub water for the oil but there’s a good chance it will result in a dry texture. Perhaps not, but that is my suspicion. Please let us know how it turns out if you try it!
SO. GOOD. My husband & I made this tonight and loved it! We swapped the kale and green onions for spinach and a sweet onion because that’s what we had in the fridge, but it still worked perfectly. We also added nooch to the chickpea flour mixture, which gave it a lovely umami flavor. We’ve tried many chickpea flour recipes in recent years, and we agreed that this was by far the best. Can’t wait to try it again with some other veggie combinations!
I’m so glad to hear that, Miranda! Thank you for the review!
hello, is it okay to bake it in a glass container ?
That should be fine!
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This is the BEST tasting frittata I have ever made! Even the carnivore husband loved it! And he’s picky! And doesn’t trust my vegan cooking! I’ve been having issues and my dietician suggested meals like chickpea frittatas so glad I came across this one!
I’m so happy you liked it! Thank you for the review!