We know what you’re thinking: how can a frittata that consists almost solely of eggs be made vegan? Thanks to the powerhouses that are chickpeas, this go-to lunch dish just got a plant-based twist. And it comes laden with even more body-loving nutrients than the original.
Eggs and chickpeas contain similar amounts of protein, but chickpeas have the extra benefit of fibre, making this frittata as good for your gut as it is for your muscles. This particular fibre, aka resistance starch, feeds the healthy bacteria in your digestive tract which supports the winter struggles of immunity and low mood. Fold the mixture over leafy greens – packed with earthy flavours and vitamin C to help absorb the iron in chickpeas. Whip it up when you’re WFH and take the leftovers to the office for a lunch that will defy your colleagues’ plant-based expectations.