Protein & Veggie-Packed Chickpea Frittata: A Meal Prep Dream

Protein & Veggie-Packed Chickpea Frittata: A Meal Prep Dream

Looking for a wholesome, high-protein meal prep option that’s as nutritious as it is delicious? This Protein & Veggie-Packed Chickpea Frittata is your new go-to! With just 15 minutes of prep, this vegan frittata—loaded with chickpea flour, nutritional yeast, and vibrant veggies—bakes into a hearty, eggy-flavored dish that’s perfect for breakfast, lunch, or dinner. Each slice packs 26 grams of protein and 14 grams of fiber, making it a powerhouse for keeping you full and energized. Let’s dive into this easy, flavor-packed recipe that’ll make your week ahead a breeze!

Why You’ll Love This Chickpea Frittata

• High Protein & Fiber: Thanks to chickpea flour, nutritional yeast, and peas, each slice delivers 26g protein and nearly half your daily fiber needs.

• Quick Prep: Just 15 minutes of hands-on time, then let the oven do the work.

• Meal Prep Hero: Make it once, enjoy it all week—perfect for breakfasts, lunches, or dinners.

• Veggie-Loaded: Packed with colorful veggies like courgette, kale, and tomatoes for a nutrient boost.

Ingredients (Serves 4)

For the Frittata Mixture:

• 2 cups chickpea flour (also called gram flour)

• 1/2 cup nutritional yeast

• 1 tsp garlic powder

• 1 tsp kala namak (black salt, for an eggy flavor)

• 1 tsp baking powder

• 2 cups water

For the Veggie Mix:

• 4 tbsp olive oil, divided

• 1/2 medium red onion, finely sliced

• 1 medium red pepper, diced

• 1 medium-large courgette (zucchini), grated (about a heaping cup)

• 1 cup peas (fresh or frozen)

• 2 jumbo garlic cloves, minced

• 1 cup cherry tomatoes, halved

• 1 packed cup kale, chopped

• Salt and pepper, to taste

Optional Toppings:

• Chopped fresh dill (or parsley)

• Rocket (arugula)

• Sliced avocado (for extra creaminess and staying power)

Instructions

1. Preheat the Oven: Set your oven to 190°C (375°F) and lightly grease a large baking dish (about 9x9 inches or similar) with a bit of olive oil.

2. Make the Frittata Batter: In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, kala namak, and baking powder until well combined and free of clumps. Make a well in the center and gradually whisk in the water, a little at a time, to create a smooth, lump-free batter. Set aside.

3. Cook the Veggies: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the red onion and red pepper, cooking for 3-4 minutes until softened. Stir in the grated courgette, minced garlic, and peas, and cook for another 2 minutes. Add the cherry tomatoes and kale, cooking for 2 more minutes until the kale wilts slightly. Season with a pinch of salt and pepper, then remove from heat.

4. Combine: Add the cooked veggie mixture to the chickpea batter and stir to combine evenly.

5. Prepare the Baking Dish: Brush half of the remaining olive oil (about 1.5 tbsp) over the bottom and sides of the baking dish to prevent sticking. Pour the frittata mixture into the dish, spreading it evenly. Drizzle the remaining 1.5 tbsp olive oil over the top and give it a gentle stir to distribute. Sprinkle with a bit more black pepper for extra flavor.

6. Bake: Bake for 30-35 minutes, until the top is golden brown and set. A toothpick inserted in the center should come out clean.

7. Cool and Serve: Let the frittata cool slightly (10-15 minutes) before slicing to make it easier to remove from the dish. Cut into 4 even slices and serve with your choice of toppings like chopped dill, rocket, or creamy avocado slices.

Tips for Success

• Kala Namak: This black salt gives the frittata its signature eggy flavor. If you don’t have it, regular salt works, but the flavor will be less “eggy.”

• Veggie Swaps: Feel free to mix in other veggies like spinach, mushrooms, or broccoli. Just keep the total volume similar to avoid an overly wet batter.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave, or enjoy cold for a quick lunch.

• Make It Heartier: Add a side of roasted sweet potatoes or a slice of crusty bread to round out the meal.

• Freezer-Friendly: Freeze individual slices for up to a month. Thaw in the fridge overnight and reheat before serving.

Why This Frittata Is a Meal Prep Must

This chickpea frittata is a nutritional powerhouse that doesn’t skimp on flavor. The chickpea flour and nutritional yeast create a creamy, eggy texture with a savory, cheesy kick, while the colorful veggies add crunch and freshness. With 26 grams of protein and 14 grams of fiber per serving, it’s filling enough to keep you satisfied for hours. Whether you’re prepping for busy mornings or need a quick lunch to grab and go, this frittata has you covered. Plus, the optional toppings like avocado and rocket make it feel like a gourmet treat! So, get that oven preheating and whip up this veggie-packed frittata for a week of delicious, stress-free meals. Have you tried chickpea flour recipes before, or do you have a favorite frittata topping? Share your thoughts in the comments section on Pinterest—I’d love to hear! and check out our Ultimate Plant-Based Cookbook. Happy cooking!