Protein & Veggie Packed Chickpea Frittata
A vegan chickpea-flour frittata loaded with peppers, courgette, tomatoes and kale - 26g of protein per slice and perfect for a week of meal prep.
26g protein / serving
50 min
Serves 4
Recipe from TikTok by emilymaun_nutrition
Ingredients
- chickpea (gram) flour2 cups (240 g)
- courgette1, grated (200 g)
- peas1 cup (150 g)
- garlic2 cloves, minced (10 g)
- cherry tomatoes1 cup, halved (150 g)
- kale1 packed cup, chopped (60 g)
- salt & pepperto taste
- nutritional yeast1/2 cup (30 g)
- garlic powder1 tsp
- kala namak (black salt)1 tsp
- baking powder1 tsp
- water2 cups (480 ml)
- olive oil4 tbsp (60 ml)
- red onion1/2 medium, sliced (60 g)
- red pepper1, diced (120 g)
Method
Preheat oven to 190C.
Whisk the chickpea flour, nutritional yeast, garlic powder, black salt and baking powder in a large bowl, removing as many clumps as possible.
Make a well in the middle and gradually whisk in the water a little at a time until lump-free. Set aside.
Heat 1 tbsp of the oil in a pan over medium heat. Add the onion and pepper and cook 3-4 min, then add the courgette, garlic and peas and cook 2 more min.
Add the tomatoes and kale for 2 more min, then turn off the heat and season with salt and pepper.
Stir the veg mixture into the frittata batter.
Brush half the remaining oil over a large baking dish, pour in the mix, add the rest of the oil and mix lightly.
Bake 30-35 min until brown on top. Cool slightly before slicing - it sticks less once cooled.