Vegan Festive Chickpea Tart

Hannah Kaminsky
  • Yield: servings


1tablespoon olive oil
1cup diced onion
1/2cup diced celery
4-5medium garlic cloves, minced
1/2teaspoon sea salt
2pinches freshly ground black pepper
2cups cooked chickpeas
2tablespoons freshly squeezed lemon juice
2teaspoons tamari
1/2teaspoon ground sage
3/4cup walnuts, toasted
1/3cup rolled oats
1package frozen chopped spinach, thawed and squeezed to remove excess water
1/4cup dried cranberries
1/4cup chopped fresh flat-leaf parsley
1tablespoon chopped fresh thyme, or 1 t dried
1-- prepared whole wheat pastry pie crust, thawed
1/2tablespoon olive oil
1teaspoon tamari
2tablespoons chopped walnuts
-- cranberry sauce, an oil and balsamic vinegar slurry, or rosemary gravy


Preheat the oven to 400 F degrees.

Prepare the filling: Combine the oil, onion, celery, garlic, 1/4 teaspoon of the salt, and the pepper in a skillet over medium-high heat. Cook for 9 to 10 minutes, stirring occasionally, until softened and turning golden.

In a food processor, combine 1⅔ cups of the chickpeas (reserve the rest), lemon juice, tamari, sage, the remaining 1/4 teaspoon of salt, and the sauteed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add the toasted walnuts and oats, and pulse briefly to lightly break up the nuts. Transfer to a bowl, and stir in the spinach, cranberries, parsley, thyme, and reserved chickpeas.

Transfer the mixture to the pie shell (or a lightly oiled pie plate; see note), smoothing to evenly distribute. Combine the oil and tamari, and brush over the top. Sprinkle the tart with the walnuts. Bake for 30 to 35 minutes, until the tart is golden on the edges and top.

Let cool for 5 to 10 minutes, then serve with your sauce of choice.

Allergy-Free or Bust! This tart can be made with a wheat or gluten-free pastry crust, or without any pastry crust, if preferred. Do not overbake without a crust, as the tart can become dry.

Ingredients 411: The rolled oats, while lending some structure to the tart, can easily be omitted.

Serving Suggestions: Serve with Smashing Sweet Spuds. A dollop of cranberry sauce makes a nice condiment to this pie.

From the book Let Them Eat Vegan!, by Dreena Burton.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012.