Vegan Chickpea Steaks with Grilled Vegetables

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Appetizer by Chef/Business Owner Olvanah Burdette

A delicious dish for vegans or vegetarians.


INGREDIENTS: Vegan Chickpea Steaks

15 oz (425 g) cooked chickpeas
4 oz (120 g) carrot, finely chopped
2 oz (60 g) onion, finely chopped
2 oz (60 g) celery, finely chopped
1 oz (30 g) Antiguan thyme leaves
6 roasted garlic cloves, crushed
1 oz (30 g) seasoning pepper, chopped with seeds
2 oz (60 g) breadcrumbs (white or wheat)
Oil for frying
Salt and white pepper to taste

INGREDIENTS: Grilled Vegetables

4 oz (120 g) carrot, sliced
4 oz (120 g) eggplant (aubergine), sliced
4 oz (120 g) red bell pepper, sliced
4 oz (120 g) yellow bell pepper, sliced
4 oz (120 g) green bell pepper, sliced
Olive oil to grill
Salt and pepper to taste


4 leek leaves, blanched and refreshed in cold water
1 plantain, thinly sliced length ways and deep fried

METHOD: Vegan Chickpea Steaks

Pre-cook chickpeas or drain from can. In a saucepan sauté the chopped carrots, onion and celery. Combine the carrot mixture and chickpeas and purée together in a food processor. In a mixing bowl combine the chickpea mixture with the thyme, roasted garlic, seasoning pepper, breadcrumbs (or couscous) and knead until combined. Add salt and pepper to taste. Mold 4 chickpea steaks in a #60 size (4-4 1⁄2 inches) cutting ring and refrigerate to set for 2 hours. Remove from the fridge and fry in a lightly oiled skillet until evenly browned on both sides.

METHOD: Grilled Vegetables

Brush the sliced vegetables lightly with olive oil and grill on a medium grill until al dente. When cool enough to handle julienne all vegetables and season to taste. Set aside.

To Serve:

Spoon the grilled vegetables on to each serving plate. Top with a chickpea steak. Wrap a blanched leek leaf around it. Finally garnish each steak with 2 fried plantain strips.

Chef’s Note:

For this dish, steamed couscous maybe used as an alternative to the breadcrumbs



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