We know what you’re thinking: how can a dish made almost solely of eggs be made vegan? Well, thanks to the powerhouses that are chickpeas, our 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 fibre, called resistance starch, feeds the healthy bacteria in your digestive tract which support the winter struggles of immunity and mood. Fold the mixture over leafy greens – packed with earthy flavours and vitamin C to help absorb the iron in chickpeas. Whip it up on your working from home days and take the leftovers to the office for a lunch that defies plant-based expectations.

Vegan frittata recipe: try this plant-based chickpea batter for a high-protein lunch