Tuscan Chickpea Frittata with Cashew Cream Sauce

By no means is this an egg frittata, but it’s still delicious {if I do say so myself}. I personally love this recipe because it is a great source of plant-based protein {1 cup of chickpea flour has 21 grams of protein} and dietary fiber. Also, fun Snapple fact for the day {I may have just dated myself, but oh well}, contrary to what many believe, chickpeas are actually part of the pea family, not legume.

I prefer to make it in a cast iron skillet or a baking pan. I recently doubled the recipe and served it in a larger rectangular pan for a group of six and it worked great. We even had some leftovers. Also, make sure the pan is well greased, or the bottom is lined with parchment, makes serving and cleaning up much faster.

Lastly, I highly recommend serving it with the cashew cheese or some type of sauce. I know it’s easy to skip it, but it really brings the flavors and textures together.

Tuscan Chickpea Frittata


  • 2 cups garbanzo bean flour
  • 2 cups water
  • 2 flax eggs {2 tbsp ground flax + 6 tbsp water}
  • 2 tbsp avocado oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2-3 leaves curly kale, chopped*
  • 1/4 cup soaked and chopped sun-dried tomatoes*
  • 1/4 cup chopped kalamata olives*
  • 1/4 cup chopped parsley*
  • sprouts, for garnish (optional)

*Adjust quantities to your liking


  1. Pre-heat oven to 375 F.
  2. In a small bowl, make flax eggs by mixing ground flax seed and water and let sit.
  3. In a medium mixing bowl, combine garbanzo bean flour, water, avocado oil, nutritional yeast, salt and pepper. Mix and let sit for 15-30 minutes.
  4. While you’re waiting grease a 10″ cast iron skillet with avocado oil.
  5. Add flax eggs to garbanzo bean flour mix and mix well.
  6. Stir in chopped kale and half of sun-dried tomatoes and olives.
  7. Pour into greased skillet. Sprinkle the rest of the sun-dried tomatoes and olives in.
  8. Bake for 30-40 minutes until the top starts to brown and crack.
  9. Remove from oven and let cool for 10 minutes before serving.
  10. To serve, garnish with chopped parsley, sprouts, and/or micro greens and Cashew Cream Sauce {recipe below}.

Cashew Cream Sauce


  • 1/3 cup cashews, soaked
  • 3 medium-large florets cauliflower, steamed
  • 1/3 cup water
  • juice 1/2 lemon (~2 tbsp lemon juice)
  • 1 tbsp nutritional yeast
  • 1/4 tsp salt


  1. Combine all ingredients in a high-speed blender and blend until smooth.
  2. Add water to make a thiner sauce. Add salt to taste.



February 13, 2019



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