High-Protein Chickpea Frittata (Vegan, Gluten-Free, High-Fibre)

This plant-based frittata is packed with 5 different veggies, lots of plant protein and fibre, and only requires 15 minutes of prep-time — making it a perfect, nutritious meal-prep option for the week ahead.

Looking for an easy, protein-rich, and veggie-loaded meal prep recipe? This plant-based chickpea frittata might just become your new go-to! Made with chickpea flour, nutritional yeast, peas, and lots of colourful veg, it’s a fuss-free, oven-baked dish that’s satisfying, filling, and incredibly nutritious.

Each slice delivers 26 grams of protein and 14 grams of fibre—that’s almost half your recommended daily intake of fibre in one go. It’s naturally gluten-free, completely egg-free, and thanks to kala namak (a mineral salt that gives an eggy flavour), you still get that classic frittata taste, without the eggs.

Best of all, this recipe comes together with just 15 minutes of prep time—then the oven does the rest. Slice it and enjoy it for breakfast, lunch, or even as a snack throughout the week.

Why You’ll Love This Chickpea Frittata Recipe

✔️ Protein-packed: 26g of plant-based protein per slice
✔️ Meal prep–friendly: Stores well for quick lunches or breakfasts
✔️ Fibre-rich: Thanks to the peas, kale, and chickpea flour
✔️ Egg-free and dairy-free: Totally vegan, but still satisfying
✔️ Easy to make: Just 15 minutes of hands-on time
✔️ Versatile: Great hot or cold, and easy to customise with seasonal veggies

Ingredients You’ll Need to Make the Frittata

This chickpea frittata is made with a simple base. You’ll need:

• Chickpea (gram) flour – naturally high in protein and fibre
• Nutritional yeast – adds a cheesy flavour and boosts protein
• Garlic powder, turmeric & black salt – for flavour and that classic “eggy” taste
• Baking powder – helps the frittata rise slightly
• Water
• Olive oil – for cooking and for healthy fats

The beauty of this recipe is how versatile it is — it’s a great way to use up leftover or in-season vegetables.
Try it with courgette, peas, peppers, tomatoes, kale, like I have, or swap in what you have: mushrooms, spinach, butternut squash, broccoli, grated carrot, or even roasted veg from a previous meal all work well.

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High-Protein Chickpea Frittata (Vegan, Gluten-Free, High-Fibre)

A plant-based frittata made with chickpea flour, loaded with veggies, and perfect for meal prep. High in protein, fibre, and packed with 5 different vegetables.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 439

Ingredients Method Notes

Ingredients

  

• 2 cups chickpea (gram) flour
• ½ cup nutritional yeast
• 1 tsp garlic powder
• ¼ tsp turmeric
• 1 tsp ground kala namak black salt
• 1 tsp baking powder
• 2 cups water
• 4 tbsp olive oil

For the vegetables – Use around 4-5 cups of mixed vegetables. Here’s what I used

• ½ medium red onion finely sliced
• 1 red pepper diced
• 1 medium-large courgette grated (about 1 heaped cup)
• 1 cup peas
• 2 garlic cloves minced
• 1 cup cherry tomatoes halved
• 1 packed cup chopped kale
• Salt & pepper to taste

Method

 

1. Preheat your oven to 190°C (375°F).
2. In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, turmeric, kala namak, and baking powder.
3. Slowly whisk in the water a little at a time until smooth with no lumps. Set aside.
4. Heat 1 tbsp olive oil in a pan over medium heat. Sauté onion and pepper for 3–4 minutes. Add courgette, garlic, and peas, cook for 2-3 more minutes. Then add cherry tomatoes and kale, and cook for another 2-3 minutes. Season with salt and pepper.
5. Fold the cooked vegetables into the chickpea batter.
6. Pour half the remaining olive oil into a large baking dish, brushing to coat the bottom and sides. Add the frittata mixture, drizzle with the rest of the oil, and swirl gently.
7. Bake for 30–35 minutes, until golden on top and firm in the center.
8. Let cool slightly before slicing—it holds together better as it cools, and sticks to the pan less.
9. Serve with rocket, avocado, and chopped dill if desired.

Notes

Baking dish size: I used a large baking dish, which gives a thinner frittata. If you use a smaller dish, the frittata will be thicker and will likely need longer in the oven, so start checking at 35 minutes and keep going in 5 to 10 minute bursts until it’s cooked through. If the top is browning too quickly, cover loosely with foil.

How to tell it’s cooked: the top should be golden and the edges starting to pull away from the dish. Give the dish a gentle shake, the centre shouldn’t wobble. Then poke a knife or skewer into the middle, it should come out clean or with a few moist crumbs, not wet batter. If it’s still wet, put it back in for another 5 minutes and check again.

Nutrition per serving

• 26g protein
• 14g fibre
• 439 kcal