Vegan Vegetable Chickpea Frittata

Ingredients

• 1 tbsp (15 ml)oil, for frying
• 1onion, finely chopped
• 2garlic cloves, finely chopped
• 198 g (7 oz)vegetables, finely diced, such as carrots, courgette or peppers
• 240 ml (1 cup)leafy greens, finely chopped, such as kale, spinach or chard
• 1.5 tspItalian herbs
• 240 ml (1 cup)cherry tomatoes, halved
• About 105 g (1 1/8 cups)chickpea flour
• 320 ml (1 1/3 cups)water
• 80 ml (1/3 cup)vegan yoghurt, such as unsweetened skyr- or Greek-style
• 2.5 tbspnutritional yeast flakes
• 1 tsppaprika
• 1/2 tspturmeric, optional, for colour
• 1 tspsalt
• 1/2 tspkala namak, optional, for an eggy flavour
• 1/2 tspblack pepper
• To tastefresh herbs, such as parsley, basil or lettuce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Blend the batter

   Add the chickpea flour, water, vegan yoghurt if using, nutritional yeast, paprika, turmeric, salt, kala namak and black pepper to a blender. Blend until creamy, or whisk by hand, then leave for 5–10 minutes to thicken. Blend or whisk briefly once more.

3. 3

   Cook the vegetables

   Meanwhile, heat the oil in an ovenproof frying pan or a regular pan. Add the onion and cook for 2–3 minutes until translucent, then add the garlic and cook for 30 seconds. Add the diced vegetables and cook for 2–3 minutes. Stir in the Italian herbs and chopped greens, then cook for 1–2 minutes until wilted.

4. 4

   Combine the mixture

   Pour the chickpea batter over the vegetables and stir to combine. Leave it in the pan if it is ovenproof; otherwise, transfer the mixture to a lightly greased ovenproof dish.

5. 5

   Add tomatoes

   Arrange the cherry tomatoes on top with their cut sides facing upwards, then brush them with a little olive oil.

6. 6

   Bake the frittata

   Bake in the preheated oven for about 30–35 minutes, until the surface is golden and cracks are visible. Alternatively, cover the pan and cook on the hob over low heat for about 25 minutes.

7. 7

   Let it set

   Remove the frittata from the oven, brush it with a little olive oil again and leave it to cool for about 10 minutes so it can set.

8. 8

   Garnish and serve

   Add fresh herbs if desired, then serve.

What is a chickpea frittata?

A frittata is an Italian-style dish of vegetables set in an egg mixture, usually cooked in a pan and served in wedges. This plant-based version uses chickpea flour and water for a similar savoury, sliceable bake without eggs.

The chickpea batter gives the dish body, while yoghurt and nutritional yeast add savoury depth. Vegetables and greens bring colour and make each slice feel substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 6g protein, 15g carbs, 3g fat.

The chickpea flour supplies much of the carbohydrates and plant protein, while the oil and vegan yoghurt contribute most of the fat. Vegetables and greens add variety to each portion; pair a slice with a fresh salad or extra vegetables for a more balanced plate.

Build the batter

Chickpea flour: blend or whisk it thoroughly with the liquid and seasonings so the mixture is smooth before it goes into the pan.

Resting time: leave the batter for 5–10 minutes, then mix it again briefly. This gives it a chance to thicken and helps it coat the vegetables evenly.

Cook the vegetables first

Onion and garlic: cook the onion until translucent, then add the garlic for only 30 seconds so it softens without scorching.

Vegetables and greens: give the diced vegetables a few minutes in the pan before adding the herbs and leafy greens. The greens need only 1–2 minutes, until wilted.

Check for doneness

Oven bake: look for a golden surface with visible cracks after about 30–35 minutes. The frittata also needs a short rest after baking so it can firm up for serving.

Hob option: cook it covered over low heat for about 25 minutes. Keep the heat gentle so the base has time to cook without browning too quickly.

Tomato topping and texture

Place the halved tomatoes cut-side up so their juicy centres remain visible on top. A light brush of olive oil helps the surface colour in the oven.

The centre should be set enough to slice once rested, rather than runny. Allowing about 10 minutes of cooling makes serving neater.

Choosing vegetables

Use finely diced vegetables such as carrots, courgette or peppers, as the recipe suggests. Keeping the pieces small helps them cook through during the brief pan-frying stage.

Kale, spinach or chard all work as the leafy greens. Chop them finely so they distribute through the batter instead of forming large clumps.

How to serve it

Serve warm or at room temperature, with fresh herbs scattered over the top. A crisp green salad makes a simple partner for the soft, savoury slices.

It can work as a main course, side dish or appetizer. Cut smaller wedges for sharing, or serve fuller slices as the centre of a meal.

Recipe notes & tips

• Cut the vegetables into small, even pieces so they soften quickly in the pan.
• Whisk the batter again after its 5–10-minute rest to smooth it out before pouring.
• Use an ovenproof frying pan to avoid transferring the mixture to a separate dish.
• Keep the hob heat low and the pan covered if using the stovetop method.
• Let the baked frittata rest for about 10 minutes before cutting it into slices.

Variations

• Switch the greens: Use finely chopped kale, spinach or chard, as available.
• Change the vegetables: Choose a finely diced mix of carrots, courgette and peppers.
• Add turmeric: Include it in the batter for the optional yellow colour.
• Use kala namak: Add the optional black salt for an eggy flavour.
• Vary the herbs: Finish with parsley or basil, or another fresh herb you enjoy.

Common mistakes to avoid

• Large vegetable pieces: They may stay firm, so dice them finely before frying.
• Burnt garlic: Add it after the onion and cook for just 30 seconds.
• Lumpy batter: Blend or whisk until creamy, let it rest, then mix again briefly.
• High hob heat: The base can cook too quickly, so use low heat and keep the pan covered.
• Slicing too soon: The frittata may not hold together well, so let it rest for about 10 minutes.

How to store

Store leftovers in a covered container in the fridge and eat within 3 days. Reheat gently in the oven or microwave until warmed through.

Frequently asked questions