Sheet Pan Chickpea Frittata
If you’re looking for a quick, healthy, and satisfying meal to feed a crowd, this Sheet Pan Chickpea Frittata is the perfect solution! Packed with colorful vegetables, hearty plant-based protein, and savory flavors, it’s a recipe you’ll keep coming back to. Whether you’re meal prepping for the week or serving brunch to friends, this dish is as versatile as it is delicious.
Plus, it’s a breeze to make! With minimal prep, everything bakes together on one sheet pan. This frittata is gluten-free, dairy-free, and can be customized to suit your taste. Who knew healthy eating could be this easy—and this tasty?
Why You’ll Love Sheet Pan Chickpea Frittata
- Easy Preparation: Everything comes together on one pan—no extra dishes required!
- Wholesome Ingredients: Filled with veggies and plant-based goodness for a nourishing meal.
- Meal Prep Friendly: Keeps well in the fridge for quick breakfasts or lunches throughout the week.
- Diet-Friendly: Perfect for vegans, vegetarians, and those avoiding gluten or dairy.
- Customizable: Add your favorite spices, swap veggies, or pair it with your go-to sauces for variety.
What You Need to Make Sheet Pan Chickpea Frittata
Here’s what you’ll need for this recipe. For specific ingredient amounts, check out the recipe card below.
- Vegetables: Cherry tomatoes, red pepper, red onion, broccoli.
- Base: Silken tofu, unsweetened almond milk, garbanzo bean flour.
- Seasonings: Nutritional yeast, cornstarch, Dijon mustard, sea salt, turmeric, kala namak (optional), rosemary, freshly cracked pepper.
- Leavening: Baking powder for a fluffy texture.
How to Make Sheet Pan Chickpea Frittata
- Prepare the Oven: Preheat to 350°F and line a 9×13-inch rimmed baking sheet with parchment paper.
- Roast the Vegetables: Spread the cherry tomatoes, red pepper, red onion, and broccoli on the sheet pan. Roast for 15 minutes until the broccoli is tender.
- Blend the Mixture: While the veggies roast, combine tofu, almond milk, garbanzo bean flour, nutritional yeast, cornstarch, Dijon mustard, salt, baking powder, turmeric, and kala namak in a blender. Blend until smooth and creamy.
- Assemble: Pour the blended mixture evenly over the roasted vegetables, ensuring they’re fully covered. Sprinkle rosemary and freshly cracked pepper on top.
- Bake: Return the sheet pan to the oven and bake for 24-26 minutes until the frittata looks set and dry.
- Cool and Serve: Let cool for 10 minutes before slicing into squares. Serve as is or drizzle with your favorite sauce.
Commonly Asked Questions
What is kala namak, and is it necessary?
Kala namak, also known as black salt, adds a sulfurous, eggy flavor to vegan dishes. It’s optional in this recipe but enhances the frittata’s traditional taste.
Can I substitute the silken tofu?
Silken tofu is key for a smooth and creamy texture, but you could experiment with a similar amount of plain, unsweetened yogurt or blended soft cashews.
How should I store leftovers?
Store slices in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave, or enjoy cold for a quick snack.
Can I freeze this frittata?
Yes! Let the frittata cool completely, slice into portions, and freeze in an airtight container for up to 3 months.
What other vegetables can I use?
This recipe is flexible—swap in zucchini, spinach, mushrooms, or any other favorites you have on hand.
Sheet Pan Chickpea Frittata
Ingredients
- 1 cup cherry tomatoes halved
- 1/2 red pepper thinly sliced
- 1/2 red onion thinly sliced
- 1 head broccoli 3 to 4 cups, cut into bit sized florets
- 1 16 ounce block silken tofu
- ½ cup unsweetened almond milk
- ⅔ cup garbanzo bean flour
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon ground turmeric
- 1 teaspoon kala namak optional
- 1 tablespoon dried rosemary or 2 tablespoons fresh
- Freshly cracked pepper (optional)
Instructions
- Preheat the oven to 350°F. Line a 9×13 rimmed baking sheet with parchment paper.
- Add the tomato, red pepper, onion, and broccoli florets to the baking sheet and bake for 15 minutes until the broccoli is fork tender.
- While the vegetables are roasting, add the tofu, milk, flour, nutritional yeast, cornstarch, mustard, salt, baking powder, turmeric, and kala namak to a blender and blend until smooth and creamy.
- Slowly pour the mixture from the blender over the vegetables until it fills the baking sheet. Sprinkle the rosemary evenly over the top and grind some freshly cracked pepper over the top, if using. Return to the oven and bake 24-26 minutes until the mixture appears dry. Remove from the oven and let cool for 10 minutes before slicing.
- Cut into 8 squares.