Roasted Vegetable Chickpea Pâté
Allergens: 🥜 Nuts
(if you suffer from allergies, please double check all ingredients before eating)
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.
Ingredients
- 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 (use vegan pesto if needed)
- ~3tbsp extra virgin olive oil
Instructions
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.