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.
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!
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.
- 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
- 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.
- 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).
If you’re looking for more vegan pâté recipes, try this Mediterranean white bean pâté with sun-dried tomatoes and olives:
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.
Thanks Terri, really glad you both enjoyed it! :)
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!
Thanks so much, glad you liked it!
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,
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!
Do you know whether this can be frozen? And what calories per portion?
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
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.
Interesting to hear your thoughts, thanks Stephen! Glad you enjoyed it! :)
I made this earlier today and ate it with salad and vegan crackers for tea. It is absolutely devine! I doubled the recipe and four of us shared it – and it was a resounding success. Thanks so much for sharing. Carole
Thanks so much Carole, glad you enjoyed it! :)
What’s in cups. Grams to cups .?
Hi Kathy, I don’t know for sure but I’d estimate that it’s about 1 cup of chickpeas and about 1/4 cup of walnuts. But for this recipe you can just keep adjusting the quantities until you get the consistency you want!
that looks SO yummy! I’ve pinned it and can’t wait to try! Emily
It does look fab :) Pinning because one can never have too many chickpea recipes!
Hi Becca! I featured you again for this week’s Tasty Tuesdays! Yay! Love your recipes, thank you for linking up again and again.
http://www.mrsthreeinthree.com
Having one vegan daughter and 1 daughter-in-law and another daughter vegetarians I am delighted to see Vegan recipies as they can all eat them.
Thank you for posting
Deirdre
Mmmmm this looks amazing! I’m so impressed you’re doing a month of vegan. I’m doing a month of paleo and It’s been preeeeetty tough so far! Love this pate…I want to shmeaaaaar it on everything!
Thank for this recipe Becca. Looks and sounds so good. Cant wait to try it :)
Becca–that’s it! I’ve been working on a roasted beet and roasted walnut spread (I don’t know how to get the keyboard to properly punctuate the fancier term) and it’s been missing something–and I didn’t want to break out the goat cheese, I was trying to keep it vegan. Your use of lemon juice reminds me that beets love orange and I’ve got some juice oranges left from the band fruit fundraiser. I’m going to give this spread another shot.
I’m so glad I found you on Tasty Tuesdays!
Thanks!
looks absolutely incredible!
I was just saying the other day that I need a chickpea appetizer recipe that isn’t hummus…but is just as easy to make. Thank you!! This looks and sounds wonderful.
So excited that I have all of these things, Becca! I’m making a big effort to cut out dairy- not entirely, mind you- and I love that you’re doing vegan January! Thanks :)
I have died and gone to heaven! This looks amazing :) Thank you for sharing!
Looks great, A friend made something very similar yesterday but used white beans and pistachios and it was delicious.
That sounds fantastic! Great recipe :)
Happy Blogging!
Happy Valley Chow
I always keep smashed up roasted garlic and nuts in the freezer, might need to pull this out today to avoid the freezing rain!
and brie is most tempting to me when baked in puff pastry! Good for you for sticking to it!
I only recently discovered chickpeas and after I ate them the first time I wondered where they had been my whole life. I’ve been looking for ways to use chickpeas in ways other than making hummus or roasting them. Thanks for sharing this recipe. I’m always amazed at how many options there are for vegan dishes.