Cheap and simple lemon garlic chickpea roast.

Just a quick post about a quick roast! This is not the most extravagant roast, but it is insanely cheap to make, and you can have everything in your cupboard and just throw it together. It’s also pretty quick on prep time as most the ingredients get banged together in the food processor. This would be killer with some chickpea gravy and mash ‘tators and kale’s pretty much its best friend, as it gets on so well with lemony flavours, heck top it with some caramelized onions to treat yourself!

lemon pepper chickpea loaf sandwich filler


2 tins chickpeas, drained
1 onion, roughly chopped
2 cloves garlic, peeled
1 tbsp Italian seasoning
1 tsp lemon pepper
1/2 tsp dried thyme
2-3 tbsp olive oil
1/2 cup bread crumbs
pinch o’ salt.

Quickly pulse the onion in the food processor until chopped into a rough dice, then scoop into a mixing bowl. Add the garlic, a little oil, the lemon pepper and other herbs/ seasoning pulse until the garlic is finely chopped, add approx 3/4’s of the chickpeas and pulse until finely chopped and a lil’ bit is kinda like a paste, add to the mixing bowl with the remaining chickpeas and the bread crumbs give a good mix with a wooden spoon. You should be able to squish the mix together, if not add a little bit of olive and stir, adding more oil as needed. Press into a greased loaf pan – smooth the top down and pop into a preheated oven at 200c/400f, bake for about 35-45 minutes. Or until golden brown on top and firm to the touch. Allow to cool for about 20 minutes before gently turning out and serving.

24 thoughts on “Cheap and simple lemon garlic chickpea roast.

      • I made a variation of this tonight for dinner, actually. I used half chickpeas and half corn, oats instead of bread crumbs, changed the spice profile to include things like nutmeg and cayenne, and added sharp cheddar cheese. Overall, very delicious! It reminded me of cornbread. Thanks for the inspiration!

  1. Yum! I did a garlic, lemon and thyme loaded vegetarian loaf (mine was cashew based) the other day too, such a great combination of flavours! Makes the kitchen smell amazing while baking. Would be perfect for Easter dinner.

  2. How do you manage to combine wholesome simple vegan grub with “OMG I HAVE to eat that!?”??? I want it and I want it now and it isn’t 7am yet and the sun is still sleeping here. I will spend my day doing what my day entails and at regular intervals I will think “gotta make that chickpea bake” and by about 4pm I am going to have to give in to that stubborn inner voice and make this. I will add some delicious mushroom gravy and mashed spuds and pumpkin and whatever happens today will be promptly fordogdenabout because this will sooth my soul. Alex, you are a true vegan alchemist 🙂

  3. Cheap and simple is where it’s at! I think I know what I’ll be serving my family on Easter Sunday! (While I cry and eat Kale salad….) 😉

  4. The more I go through your blog the more I fall in love with it! You should be so proud of the work you do, as you produce such beautiful pictures and recipies.

  5. 10 mins till my roast comes out of the oven! Mixed it up a bit and used half chick peas and half aduki beans with some minced up shiitake mushrooms and rosemary. Smells fab! Thanks for the inspiration xxx

  6. Ive been a vegan for 4 years now and only just discovered your blog! Im am going home to make this tonight. Fantastic recipes, thank you so much for sharing 🙂

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