Chickpea Pie Vegan Recipe Easy and Delicious Ideas

Looking for a hearty, comforting dish that’s completely plant-based and packed with protein? This chickpea pie vegan recipe is exactly what you need!

Chickpeas provide a creamy texture and rich flavor that shines in this savory pie, perfect for a cozy dinner or a special gathering. The flaky, golden crust encases a well-seasoned chickpea filling that’s both satisfying and nutritious.

Whether you’re a seasoned vegan or simply looking to add more meatless meals to your repertoire, this recipe is easy to follow and adaptable to your tastes.

With fresh herbs, a medley of vegetables, and simple pantry staples, this chickpea pie will quickly become a family favorite. Plus, it’s great for meal prep and reheats beautifully.

Ready to impress your guests or simply treat yourself to something wholesome and delicious? Let’s dive into this vegan delight!

Why You’ll Love This Recipe

This chickpea pie stands out because it’s:

• Protein-packed: Chickpeas are a fantastic plant-based protein source, keeping you full and energized.
• Comforting and hearty: The creamy filling and flaky crust make for a satisfying meal any time of year.
• Allergy-friendly: This recipe is free from dairy, eggs, and gluten (if you use a gluten-free crust), making it suitable for many dietary needs.
• Versatile: Easily customize the filling with your favorite veggies or spices.
• Meal prep friendly: Make it ahead and enjoy leftovers that taste even better the next day.

Ingredients

• 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 medium carrot, grated
• 1/2 cup frozen peas
• 1/2 cup vegetable broth
• 2 tablespoons nutritional yeast
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade, vegan and gluten-free if desired)
• Fresh parsley for garnish (optional)

Equipment

• Medium-sized skillet or frying pan
• Mixing bowl
• Food processor or potato masher (optional, for mashing chickpeas)
• 9-inch pie dish
• Measuring cups and spoons
• Spatula or wooden spoon
• Oven
• Baking sheet (optional, for catching drips)

Instructions

1. Preheat your oven to 375°F (190°C). Prepare your pie crust by placing it in the pie dish and trimming any excess edges. Set aside.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
3. Add the minced garlic and chopped mushrooms. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
4. Stir in the grated carrot and frozen peas. Cook for 2-3 minutes to soften the vegetables slightly.
5. Add the cooked chickpeas to the skillet. Use a food processor or potato masher to mash about half of them to create a creamy texture, leaving the rest whole for bite.
6. Sprinkle the flour over the mixture and stir well. This will help thicken the filling.
7. Pour in the vegetable broth slowly, stirring constantly. Cook for 3-4 minutes until the mixture thickens and becomes creamy.
8. Mix in the nutritional yeast, dried thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
9. Remove the skillet from heat and let the filling cool slightly.
10. Pour the chickpea filling into the prepared pie crust. Spread evenly with a spatula.
11. Cover the pie with a second crust or create a lattice top, if desired. Seal the edges by pressing with a fork or your fingers.
12. Cut small slits in the top crust to allow steam to escape.
13. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crispy.
14. Remove from oven and let cool for 10 minutes before slicing. Garnish with fresh parsley if you like.
15. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a splash of soy sauce or tamari to the filling just before baking.

You can swap out the mushrooms for diced bell peppers or zucchini, depending on your preference. For a gluten-free version, use a gluten-free pie crust and flour.

If you want a cheesier flavor without dairy, increase the nutritional yeast or add some vegan cheese shreds into the filling.

Try adding a pinch of smoked paprika or cumin for a smoky twist. Leftover pie?

It reheats beautifully in the oven or microwave, making it great for packed lunches or meal prep.

Nutrition Facts

Serving Suggestions

This chickpea pie pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a tangy cucumber yogurt-style sauce made with coconut yogurt. Roasted seasonal vegetables also make a great side, adding color and nutrition to your plate.

For a more indulgent meal, serve alongside some garlic mashed potatoes or crusty bread to soak up every last bit of the savory filling. You can also explore other vegan dishes like Thelma Sanders Squash Recipe or try your hand at a sweet finish with the Peanut Butter Gelato Recipe.

Conclusion

This chickpea pie vegan recipe is a perfect example of how plant-based meals can be both nourishing and delicious. The combination of creamy chickpeas, fresh vegetables, and aromatic herbs wrapped in a flaky crust makes for a satisfying dish that’s sure to impress vegans and non-vegans alike.

Easy to prepare and full of wholesome ingredients, it’s a versatile recipe that suits any occasion—whether a weeknight dinner or a special occasion. Plus, it’s a great way to incorporate more legumes into your diet, boosting protein and fiber intake naturally.

Give this recipe a try and discover how delicious vegan cooking can be!

If you enjoyed this recipe, you might also like to explore other savory delights like the Bariatric Meatloaf Recipe or spice things up with the tangy Pickled Cherry Pepper Recipe.

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