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

Easy Cheesy Vegetarian

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

    Home » Recipes » Gluten-Free Recipes

    Sep 16, 2014 · Modified: Mar 5, 2019 by Becca Heyes · This post may contain affiliate links · 12 Comments

    Roasted vegetable chickpea pâté

    945 shares
    • Share
    • Tweet
    Total time: 5 minutes
    5 from 1 vote
    Jump to Recipe Rate this Recipe
    Roasted vegetable chickpea pate - this is the BEST way I've found to make vegan pate - it's the perfect texture!

    Who else is madly in love with roasted veg?

    I've said it before and I'll almost certainly say it again - roasting is the less supernatural (and slightly more time-consuming) version of waving a magic wand over vegetables. It can literally transform something from a hard, bland lump to a sweet, sticky, crispy nugget of deliciousness.

    (and apparently this is a more poetic version of a normal Amuse Your Bouche post...)

    Roasted vegetable chickpea pate - this is the BEST way I've found to make vegan pate - it's the perfect texture!

    However, as much as I love roasted veg, I don't want to eat them day after day - being a food blogger, I'm used to rarely repeating the same meal twice! So whenever I have leftover vegetables, I try to repurpose them in some way. For me, leftover roasted veg will now forever lead to roasted vegetable chickpea pâté!

    Roasted vegetable chickpea pate - this is the BEST way I've found to make vegan pate - it's the perfect texture!

    I've made a similar vegan pâté before (walnut and roasted garlic chickpea pâté) - chickpeas and walnuts give such a great pâté-like base, and you can then add whatever flavourings you like. Last time I went for roasted garlic, this time I just crammed in as many roasted vegetables as I could fit into my food processor. The result was completely amazing - you get all the flavours of the roasted veg (slightly sweet, slightly earthy), in a perfectly spreadable format.

    I served my roasted vegetable pâté with some pitta bread for dipping, but you could also go for veggie sticks (if you want a veg overload), or you could even go super fancy and serve it with toast triangles (crusts removed, of course). This vegan chickpea pâté would be a great quick appetiser to whip up when you have friends over, to serve with some wine!

    Roasted vegetable chickpea pâté

    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
    Total Time: 5 minutes
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 40 g walnuts
    • 100 g cooked chickpeas I used tinned
    • 300 g leftover roasted vegetables I used a mixture of carrots, red and yellow peppers, mushrooms, onions and sweet potato
    • 1 tablespoon basil pesto
    • ~3tbsp extra virgin olive oil

    Instructions

    • Add the walnuts and chickpeas to a food processor, and blitz until a coarse paste has been formed. Add the vegetables and pesto, and blitz again until smooth.
    • Adjust the thickness of the pâté with as much extra virgin olive oil as you need.

    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!

    Roasted vegetable chickpea pate - this is the BEST way I've found to make vegan pate - it's the perfect texture!

    More Gluten-Free Recipes

    • Creamy coronation chickpeas on toast and lettuce.
      Coronation Chickpeas (Creamy Curried Chickpea Salad)
    • Baked mushroom tikka in a bowl with naan bread and salad.
      Easy Baked Mushroom Tikka
    • Mexican baked eggs topped with melted cheese.
      Mexican Baked Eggs
    • Creamy spinach dip in a bowl.
      Cold Spinach Dip (with Greek Yogurt)
    945 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. joanna says

      August 18, 2015 at 3:52 am

      what are the measurements in cups , tablespoons and teaspoons

      Reply
      • Becca @ Amuse Your Bouche says

        August 19, 2015 at 11:19 am

        Hi, I'm not sure as I don't work in those measurements. It doesn't need to be too accurate though, just a small handful of walnuts, a good heap of roasted veg and a cup or so of chickpeas. Just keep adjusting until you like the consistency :)

        Reply
    « Older Comments

    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

    Easy Recipes

    • Mushroom stroganoff in a bowl with rice and parsley.
      Slow Cooker Mushroom Stroganoff
    • Bowl of tarka dal topped with fresh cilatro.
      Easy Tarka Dal (Vegan Red Lentil Curry)
    • A hand scooping creamy cowboy caviar with a tortilla chip.
      Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Quick Red Thai Curry Noodle Soup
    • Roasted Vegetable Enchilada Casserole
    • Baked Feta Mac and Cheese
    • Pizza Baked Tofu

    Most Popular

    • A bowlful of rich mushroom bourguignon stew served over mashed potato.
      Mushroom Bourguignon
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Crispy fried halloumi in a frying pan.
      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
    • A creamy vegetable bake in a baking dish, with a scoop removed.
      Creamy Vegetable Bake
    • Very Veggie Lentil Bake

    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

    Easy Recipes

    • Cheesy Eggplant Bake
    • Sheet Pan Halloumi Fajitas
    • 15 Minute Creamy Pasta Primavera
    • Tex-Mex Vegetarian Cheesesteak Sandwiches
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Cheesy Slow Cooker Lentils
    • 20 Minute Vegetable Stroganoff
    • A portion of cheesy lentil pasta with peas in a bowl, served with garlic bread.
      Cheesy Lentil Pasta

    Most Popular

    • A bowlful of rich mushroom bourguignon stew served over mashed potato.
      Mushroom Bourguignon
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Crispy fried halloumi in a frying pan.
      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
    • A creamy vegetable bake in a baking dish, with a scoop removed.
      Creamy Vegetable Bake
    • Very Veggie Lentil Bake

    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

    945 shares