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Roasted vegetable chickpea pâté

Prep Time5 mins
Total Time5 mins
Course: Snack
Author: Becca Heyes


  • 40 g walnuts
  • 100 g cooked chickpeas I used tinned
  • 300 g leftover roasted vegetables I used a mixture of carrots, red and yellow peppers, mushrooms, onions and sweet potato
  • 1 tbsp basil pesto
  • ~3tbsp extra virgin olive oil


  • Add the walnuts and chickpeas to a food processor, and blitz until a coarse paste has been formed. Add the vegetables and pesto, and blitz again until smooth.
  • Adjust the thickness of the pâté with as much extra virgin olive oil as you need.