Chickpea omelette with dandelion & plantain (vegan)

8:55 AM
Chickpea omelette with dandelion & plantain (vegan)

Without breaking eggs! For several years, I studied medicinal plants... in the city. In books. Since leaving the city, traveling, camping wild, I have the chance to meet in person some of the plants studied. I integrate them more and more in my meals, what happiness! Here is an omelet too easy plant incorporating young shoots of dandelion, excellent for the liver and slightly hypoglycemic, as well as plantain and carrot tops, too good for composting!


  • 1 t (250 g) chickpea flour
  • 2 t (500 ml) of water
  • 1/2 t (125 ml)
  • 1 C. (15 ml) olive oil plus cooking oil
  • 1/2 c. cider vinegar
  • Salt, pepper, turmeric to taste
  • 2 t chopped carrot tops
  • 1 t chopped young dandelion sprouts
  • 1 t chopped plantain shoots
  • 1 onion grated or finely chopped
  • 1 grated zucchini
  • 1 grated potato (optional)
  • 1 or 2 garlic cloves, finely chopped


  1. Picking and cleaning dandelion and plantain shoots
  2. Prepare the omelette mix: Mix all ingredients in a large bowl and set aside.
  3. Chop, cut or grate vegetables to your taste
  4. Fry the vegetables in a little oil until the onions are golden brown. Add the greens, and sauté a few more minutes.
  5. Mix all ingredients in the large bowl. Heat oil in a skillet, pour in the mixture. Cover and cook until the bottom is golden (mine is always a little overcooked). Turn over the omelette, cook a few more minutes, and you're done!
  6. Serve immediately with a salad, rice, bread, crackers, whatever you want.
  7. Enjoy your meal!

Are you missing ingredients? Do not panic!

You can replace:

  • Chickpea flour. For once, it's the miracle ingredient of the recipe. As much as you get. However, it is possible to use tofu mixed with water, oil and spices to make another kind of omelette without breaking eggs.
  • Soy cream with any other vegetable cream or cashew nuts soaked and pureed. You can also replace the water of the recipe with plain soy milk, I think it would be equivalent.
  • Olive oil by any other vegetable oil, nuts, toasted sesame, hazelnut, rapeseed, etc.
  • Apple cider vinegar with lemon juice. I often prefer lemon vinegar because it's local, but both are interchangeable in most recipes.
  • Dandelion, plantain and carrot tops of all other verdures that are cooked, wild or cultivated: spinach, comfrey, kale, broccoli, Swiss chard, etc.
  • Zucchini by any other sweet vegetable to soften the mixture: other squash, eggplant, mushrooms, red peppers, celeriac, etc.

Optional: You can also add vegetable cheeses, olives, tomatoes, mushrooms, herbs, or fresh corn just before cooking. This recipe can be cooked in a thousand ways!