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    Home » Recipes by Diet Type » Gluten-Free Recipes

    Jan 5, 2014 · Modified: Dec 1, 2015 by Becca Heyes · This post may contain affiliate links · 31 Comments

    Walnut and roasted garlic chickpea pâté

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    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: 5 mins
    Total time: 5 mins
    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).
     
    3.2.2265
    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

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    • Roasted Frozen Green Beans (with Feta and Lemon)
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    Comments

    1. Sally says

      February 11, 2022 at 8:30 pm

      Can I use tinned chickpeas?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        February 21, 2022 at 10:36 am

        Yep!

        Reply
    2. Terri says

      April 17, 2020 at 7:43 pm

      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.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 22, 2020 at 9:53 am

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

        Reply
    3. Shemaia says

      June 11, 2018 at 10:31 pm

      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!

      Reply
      • Becca @ Amuse Your Bouche says

        June 12, 2018 at 8:45 am

        Thanks so much, glad you liked it!

        Reply
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    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.

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    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 →

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