Spiced chickpea omlette

Gluten free

Serves 1


  • 10g sunflower / pumpkin seeds
  • ½ TBSP olive oil
  • 50g chick peas
  • ¼ tsp paprika
  • 2 eggs whisked
  • 25g hummus (avocado hummus recipe here)
  • 50g smoked salmon
  • ¼ lemon


  1. Toast the seeds in a frying pan for 2-3minutes and leave to cool
  2. Add the chickpeas, paprika and a pinch of salt to the pan and cook for 10 minutes until golden.
  3. Meanwhile make the omelette. Heat the oil in a pan and pour the eggs into to cover the base. Cook on each side until cooked through
  4. Serve the omelette with the hummus, smoked salmon. Pour over the chickpeas and sprinkle the seeds and lemon juice on top