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Walnut and roasted garlic chickpea pâté

Walnut and roasted garlic chickpea pâté

Vegan January is still going strong! I have not (yet) succumbed to buying an entire wedge of brie and eating the whole thing straight from the paper. In fact I’m actually really enjoying coming up with some tasty vegan recipes! And we’ve even been out for a vegan full English breakfast, which was surprisingly good (peanut butter on toast alongside a full English… genius). Today I’m sticking with something super simple, but really tasty – an easy vegan chickpea pâté with walnuts and roasted garlic. It’s thick and rich, and is perfect for spreading on toast. With a bit of salad at the side, it makes a great vegan lunch.

Alternatively, if a recipe with so many accents in its title seems a little too posh for you, you could turn this pâté into more of a walnut hummus by adding an extra dash of olive oil and lemon juice. This will loosen it up enough to allow you to use it as a dip with a big pile of crisps or some carrot sticks – much less fancy.

Walnut and roasted garlic chickpea pâté

I started with some roasted garlic that I’d made earlier, so whizzing up this pâté took no time at all. If you don’t have any pre-roasted garlic, it will only take you an extra twenty-five minutes or so, and it’s all hands-off time, so it’s still a quick and easy lunch option. If you’re not sure how, check out my post that explains how to make roasted garlic. It’s not tricky!

Walnut and roasted garlic chickpea pâté

I’m now trying to think of different ways to use this pâté. Maybe even spread on a portobello mushroom and wrapped in puff pastry to make a portobello wellington?! I will definitely have to try that next time, but unfortunately this batch didn’t last long enough to do anything with it other than eat it simply on toast. It was fab.

Walnut and roasted garlic chickpea pâté

Walnut and roasted garlic chickpea pâté
Recipe Type: Appetiser
Author: Becca @ Amuse Your Bouche
Prep time:
Total time:
Serves: 2
Ingredients
  • 3 cloves [url href=”https://www.easycheesyvegetarian.com/how-to-make-roasted-garlic/” target=”_blank”]roasted garlic[/url]
  • 60g walnuts
  • 120g cooked chickpeas
  • 1tbsp lemon juice
  • 2tbsp extra virgin olive oil
  • Salt
  • Black pepper
Instructions
  1. Pop each clove of roasted garlic out of its skin if you haven’t already, and place in a [url href=”http://www.amazon.com/gp/product/B00006IUX0/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006IUX0&linkCode=as2&tag=amuyoubou0b-20″ target=”_blank”]mini food processor[/url] with the walnuts. Blitz until a coarse crumb is formed.
  2. Next, add the chickpeas, lemon juice and olive oil, and blitz again to form a smooth pâté. Season to taste, and either serve immediately, or chill until serving (you might like to remove it from the fridge half an hour or so before serving so it’s not too cold).

Walnut and roasted garlic chickpea pâté

If you’re looking for more vegan pâté recipes, try this Mediterranean white bean pâté with sun-dried tomatoes and olives:

Mediterranean white bean pate with sun-dried tomatoes and olives

Smoky coconut and butternut squash soup
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Terri

Friday 17th of April 2020

Made this just last night with a few modifications - I toasted the walnuts and also added cumin and paprika for a bit more zing. My fiance loved it! Will definitely make it again.

Becca @ Easy Cheesy Vegetarian

Wednesday 22nd of April 2020

Thanks Terri, really glad you both enjoyed it! :)

Shemaia

Monday 11th of June 2018

Doubled the recipe and found that doing so equates with one can of chick peas. (I did cook them first.) Lovely! Such a refreshing change from hummus and it’s even easier to make!

Becca @ Amuse Your Bouche

Tuesday 12th of June 2018

Thanks so much, glad you liked it!

Darlene Dobson

Monday 28th of November 2016

Would be interested in knowing how long this would keep in the refrigerator so I can decide on whether to double the recipe to last me for a week,

Becca @ Amuse Your Bouche

Monday 28th of November 2016

The general rule for food hygiene is that things can be stored for 3 days in the fridge before they need to be thrown out. But that's the rule for restaurants - at home, you could probably push it to 4 or 5 days without making yourself ill. But I would just keep an eye on it to watch out for any changes, and give it a good sniff each time to check it's still ok to eat!

Kerry

Friday 12th of February 2016

Do you know whether this can be frozen? And what calories per portion?

Becca @ Amuse Your Bouche

Sunday 21st of February 2016

Sorry I've not tried freezing it, so I'm not sure. I say give everything a go once though! As for calories, I'm afraid I don't have that info, but if you pop the ingredients and number of servings into this website it should tell you everything you need to know! http://www.caloriecount.com/cc/recipe_analysis.php

Stephen Blake

Monday 29th of December 2014

I made this yesterday, and found it delicious. But I had about 2/3 left over (I'm alone, and eat small portions) so I refrigerated it overnight, and had some more today - - just on soda crackers. It's better the next day. The garlic and garbanzo flavors have melded more, and it's like a bit of heaven. Thanks.

Becca @ Amuse Your Bouche

Tuesday 30th of December 2014

Interesting to hear your thoughts, thanks Stephen! Glad you enjoyed it! :)

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