Chickpea Tart

By SAEB

This tart takes center stage at holiday dinners, with its combination of chickpeas, spinach, crunchy walnuts, and savory seasonings. It’s a family and reader favorite!
Recipe from Let Them Eat Vegan
by Dreena Burton.

Ingredients

• For topping:
• 1 - 2 tablespoons oil or water
• 1 cup onion, diced
• 1/2 cup celery, diced
• 4-5 large garlic cloves, minced
• 1 ⁄4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups chickpeas, reserve 1/3 cup
• 2 tablespoon freshly squeezed lemon juice
• 2 teaspoon tamari
• 1/2 teaspoon ground sage
• 1/4 teaspoon sea salt
• 1/2 cup walnuts, toasted
• 1/2 cup rolled oats
• 1 - 10 oz. package frozen chopped spinach, thawed and squeezed to remove excess water (after removing water, about 1 cup)
• 1/4 cup dried cranberries
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme added to puree)
• 1 teaspoon tamari
• 1 tablespoon walnuts, finely chopped

Details

Servings 4
Adapted from veganstreet.com

Preparation

Step 1

Add oil/water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to a pie plate, lined with parchment paper or misted with oil to prevent sticking. Smooth mixture to evenly distribute in pie plate. Then, brush tamari over top and sprinkle on the walnuts. Bake in preheated oven at 400 degrees for 30 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce or gravy of choice.