Vegan Chickpea Fritatta

This delicious vegan recipe uses chickpea flour in place of eggs as the frittata base.  Top with a vibrant green mix of avo, micro herbs and pesto.


Serves 4

Preparation Time

Cook time

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For the frittata base:

  • 400g tofu
  • 100g chickpea flour
  • 3g nutritional yeast
  • 1g thyme
  • 1g basil
  • 220g water
  • 1 zucchini
  • 40g green peas
  • 225g chopped spinach
  • 75g chopped onion
  • 1 garlic clove
  • 15g coconut oil

To serve: 

  • ½ Fresh avo
  • 20g Basil pesto
  • 20g Vegan cheese (soft / parmesan)
  • Handful of micro herbs


Pre-heat oven to 180ºC.

Chop the zucchini into rounds and cook with remaining fresh ingredients in a skillet until soft.

Blend the frittata base ingredients in a blender until smooth. Pour over the cooked greens and cook on the stove until the sides of the frittata start to harden.

Bake in the oven for 20 minutes.

Serve with fresh avo, micro herbs, basil pesto and vegan cheese.

Image and recipe courtesy of The Honest Grazer.