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:
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.