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Preheat the oven to 356 °F (180 °C) and prepare a 12-cup silicone muffin tin (or line a muffin pan with muffin liners).
In a large mixing bowl, combine chickpea flour, baking powder, nutritional yeast flakes, garlic powder, Italian herbs, kala namak, and turmeric. Pour in the plant milk and whisk until a smooth batter is formed. Set aside for 5-10 minutes to thicken while chopping the vegetables.
Add the finely chopped vegetables to the chickpea batter and mix well. Then divide evenly into the muffin cups (if using tomatoes, scrape out the watery inside so the muffins don't get mushy, or place halved cherry tomatoes on top of the batter with the cut side up as shown in the video or step-by-step pictures).
Bake the muffins in the preheated oven on the middle rack for 30-35 minutes.
Let them cool in the pan until they are firm enough to remove easily.
Garnish with fresh parsley and basil if desired and serve either as they are or with your favorite dips and bread or bread rolls on the side. Enjoy!