Roasted Pepper & Chickpea Pate


Roasted Pepper & Chickpea Pate

A super easy, healthy and tasty pate. Delicious spread on toasted sourdough bread with vegan butter.
Course Appetizer, lunch
Keyword pate, vegan pate


  • 1 can chickpeas drained
  • 2 cloves garlic
  • 1/4 tsp pink/sea salt
  • season with black pepper
  • 3 roasted peppers red, yellow or mixed
  • 2 tsp mixed herbs
  • 3 tbsp extra virgin olive oil
  • 2 tbsp nutritional yeast optional


  • Add all the ingredients to a blender/food processor and blend briefly until you get a spreadable pate. You will probably have to wipe the sides with a spatula a couple of times to make sure all the ingredients are combined.

    Transfer to ramekins to serve individually or to a tub and store in the fridge. Best served with toasted sourdough or gluten free bread.



Tip: I used a jar of roasted mixed peppers but you can make your own. Wash, halve, de-seed and coat in a little oil. Roast for 20-25 minutes 200oC/392oF. Allow to cool before blending. You can serve the pate straight away but the flavours develop while you refrigerate it for a few hours or overnight.
Author: Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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