You’re not still messing around with deviled eggs, are you? Try these delicious deviled chickpea bites and bring your buffet table into the twenty-first century.
When I was offered a copy of the latest cookbook from Thug Kitchen, I jumped at the chance. Their stuff really is always so good!
And since I had a party coming up, the first recipe I tried was these delicious Deviled Chickpea Bites.
And I was not disappointed. This yummy vegan appetizer was a huge hit - and made a perfect substitute for traditional deviled eggs.
I know I'll be making these again for Easter brunch this year. (And if that sound amazing to you, be sure to check out my new Vegan Brunch Book while you're here!)
Deviled Chickpea Bites
- 1 ½ cups cooked chickpeas or one 15-ounce can, drained
- 4 teaspoons white wine vinegar
- 2 tablespoons minced shallot or yellow onion
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon nutritional yeast
- 1 ¼ teaspoons Dijon mustard
- ¼ teaspoon salt
- ½ baguette cut into slices no thicker than ½ inch
- 1 large cucumber thinly sliced
- 1 bunch of chives minced
- To make the filling, throw the chickpeas, vinegar, shallot, oil, water, nutritional yeast, mustard, and salt into a blender or food processor and let it run until it looks all creamy. If need be, add another tablespoon of water to get it going.
- To assemble the bites, smear a little of the chickpea mix on the bread slices so that the cucumbers stick, then place 2 slices of cucumber on the bread so that the surface is mostly covered.
- Now you can just spoon 1 ½ tablespoons worth of the chickpea mix on the cucumber slices.
- Sprinkle the chives over the top and shake on some paprika for looks. Serve within a couple hours of making so that the bread and cucumbers don’t get soggy.
Recipe reprinted from Thug Kitchen Party Grub by Thug Kitchen, © 2015 by Thug Kitchen, LLC. By permission of Rodale Books.
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