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. This makes about 18 bites, enough for 4 to 6 people. Reprinted from Thug Kitchen Party Grub by Thug Kitchen, © 2015 by Thug Kitchen, LLC. By permission of Rodale Books.
- 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.
- Here are more tasty vegan appetizers.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!