Colorful, delicious, and so perfect for spring! This easy frittata is a great addition to brunch, packed with peas, carrots, and fresh green asparagus. Nobody would guess that this is made from chickpea flour instead of eggs

Chickpea Asparagus Spring Frittata [Vegan, Gluten-Free]





Cooking Time




  • 2 cups plus 2 tablespoons chickpea flour
  • 3/4 cup plus 1 1/2 tablespoons cold water
  • 3/4 cup plus 1 1/2 tablespoons unsweetened soy or oat milk
  • 2 tablespoons coconut oil
  • Salt, pepper, nutmeg, garlic powder, and herbs as desired
  • 1/2 bunch of green asparagus
  • 1/2 cup of peas, frozen or fresh
  • 1 carrot, peeled and grated


  1. In a bowl, combine chickpea flour with water and milk. Add seasoning and let sit for a minimum of 15 minutes.
  2. Meanwhile, prepare the vegetables and brunch a medium-sized ramekin with coconut oil. Preheat oven to 410°F.
  3. Fold the peas and carrots into the batter. Pour into the ramekin and lay asparagus on top.
  4. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 15 minutes. Let cool before serving.

Nutritional Information

Total Calories: 1244 | Total Carbs: 154 g | Total Fat: 43 g | Total Protein: 64 g | Total Sodium: 362 g | Total Sugar: 35 g Per Serving: Calories: 622 | Carbs: 77 g | Fat: 22 g | Protein: 32 g | Sodium: 181 mg | Sugar: 18 g Calculation not including salt or spices. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.