Combine all ingredients in a food processor high speed blender, and blend until combined.
The thickness of the batter should be somewhere between pancake and crepe batter. Adjust by adding more water/milk or more chickpea flour, until desired consistency is reached.
Lightly spray a medium skillet with cooking spray and heat over medium heat.
Pour in the batter. Cook for a few minutes until you see bubbles in the middle of the omelette, then gently flip. Cook for 1-2 minutes on the other side.
Add your toppings to the omelet - I used the vegan cheese shreds and seared asparagus. At this point, you can fold the omelet in half or leave it flat.
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