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    Home » Recipes » Vegan Appetizers

    Deviled Chickpea Bites

    Published: Apr 22, 2016 · Updated: Mar 22, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Deviled Chickpea Bites by Thug Kitchen

    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.

    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!)

    Recipe

    Deviled Chickpea Bites by Thug Kitchen

    Deviled Chickpea Bites

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Appetizer
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Deviled Chickpea Bites, deviled eggs recipe, vegan deviled eggs
    Prep Time: 25 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 to 6
    Calories: 269kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    • Paprika
    US Customary - Metric

    Instructions

    • 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.

    Notes

    This makes about 18 bites, enough for 4 to 6 people.

    Nutrition

    Calories: 269kcal | Carbohydrates: 36g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 362mg | Potassium: 374mg | Fiber: 7g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Recipe reprinted from Thug Kitchen Party Grub by Thug Kitchen, © 2015 by Thug Kitchen, LLC. By permission of Rodale Books. 

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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