• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegetarian Appetizers

    Jan 24, 2018 · Modified: Mar 5, 2019 by Becca Heyes · This post may contain affiliate links · 5 Comments

    Asparagus and feta vegetarian pâté

    • Share
    • Tweet
    Total time: 15 minutes
    Servings: 1 cups
    5 from 1 vote
    Jump to Recipe Rate this Recipe
    Vegetarian pate smeared on toast, with spears of griddled asparagus

    We've been eating a lot of asparagus lately. Not only is it one of my favourite vegetables, it's also great for baby led weaning, as Eden can grab it in a fist and chomp on one end.

    I've also been trying to waste less food this year. Doing as much cooking as I do, unfortunately some veggies sometimes get left behind, which isn't great. So this asparagus and feta vegetarian pâté is a great way to use up the last few bits of asparagus in the fridge. You could even add extra cooked vegetables if you have other things to use up (although the colour might end up a bit less appetising!).

    Vegetarian pate smeared on toast, with spears of griddled asparagus

    I love making vegetarian pâtés - basically just fancy hummuses (hummi?). The options are endless - different kinds of beans, spices, vegetables... This one is made with asparagus (cooked in a griddle pan, so you get those gorgeous charred bits - so much flavour!), as well as feta cheese, chickpeas, garlic, and a few other tasty extras.

    Vegetarian pate in an open sandwich with griddled vegetables

    You can serve your vegetarian pâté simply on toast (it would make a nice appetiser for a dinner party), or in a sandwich - I just added lots more grilled vegetables. Some more crumbled feta would be good too!

    I also like to use this kind of pâté as a pasta sauce - just thin it out with a little water or olive oil. It's a good way to use up the last of the batch without feeling like you're eating the same thing too many times in a row!

    Now, what vegetarian pâté to make next...?

    Vegetarian pate in a sandwich with griddled vegetables

    Asparagus and feta vegetarian pâté

    An easy vegetarian pâté made with chargrilled asparagus, feta cheese and chickpeas. Great as an appetiser or sandwich filler!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 1 cups
    Calories:
    Author: Becca Heyes

    Ingredients

    • 200 g asparagus (~ 20 medium spears - use more if they’re particularly thin)
    • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ cups, when drained)
    • 1 small clove garlic, peeled
    • 80 g feta cheese, roughly crumbled (~ ⅔ cup when crumbled)
    • 2 tablespoon extra virgin olive oil
    • 1 teaspoon lemon juice
    • Salt
    • Black pepper

    Instructions

    • Add the asparagus spears to a griddle pan over a high heat, and cook until it is fairly soft and slightly charred. You can use a frying pan if you don't have a griddle pan, but you won't end up with the same char.
    • Add the cooked asparagus to a food processor, along with the drained chickpeas, garlic, and feta. Blitz until roughly chopped. Add the olive oil, lemon juice, and a pinch of salt and pepper, and blitz again until smooth. For a thinner mixture, just add a dash of water.
    • Serve chilled.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ¼ of the recipe.

    Love simple vegetarian pâtés? My spicy Mexican bean vegetarian pâté is a great one to try!

    Mexican bean vegetarian pate

    More Vegetarian Appetizers

    • White Bean Hummus with Feta Cheese (No Tahini)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Honey Roasted Parsnip Soup
    • Vegetarian Lentil Sausage Rolls
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Margaret Reilly says

      February 25, 2021 at 9:42 am

      Wondering how long this gorgeous looking asparagus pate will keep in the fridge Becca?
      Margaret

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 01, 2021 at 12:50 pm

        Hi Margaret, I think general advice is usually to use stuff up within 3 days :)

        Reply
    2. MeCooks says

      January 25, 2018 at 9:46 am

      Wow, that looks so tasty. Love this recipe.

      Reply
    3. Erin Barrett says

      January 24, 2018 at 5:23 pm

      Thank you so much for this recipe! I have been really sick the last several months so we've been buying frozen vegetables. I was wondering what to do with my frozen asparagus -- problem solved!

      Reply
      • Becca @ Amuse Your Bouche says

        January 27, 2018 at 9:14 am

        Ooh yes I bet griddling it will make it taste amazing!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Slow Cooker Mushroom Stroganoff
    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas
    • Vegetarian Shepherd's Pie

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian