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:
Sally says
Can I use tinned chickpeas?
Becca @ Easy Cheesy Vegetarian says
Yep!
Terri says
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 says
Thanks Terri, really glad you both enjoyed it! :)
Shemaia says
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 says
Thanks so much, glad you liked it!