Chickpea Rolls with Vegetables

A burst of flavour and colour

4 servings

20 minutes

Appetiser Hot dish Second dish Starter

Product line
Plant-Based Deli Slices


  • 300g veggie slices
  • 200g boiled chickpeas
  • Breadcrumbs
  • Extravirgin olive oil
  • 1 zucchini
  • 1 aubergine
  • 1 red peperoni
  • Basil leaves


  1. In a bowl mix the boiled chickpeas with the minced veggie slices.
  2. Add a couple of tablespoons of breadcrumbs if the mixture is too soft.
  3. Make small balls with your hands and roll them in the breadcrumbs.
  4. Drizzle with oil and then golden in a pan. 
  5. Cut the vegetables in small dices and put aside.
  6. Simmer the zucchini in a non-stick pan and place in a bowl.
  7. Repeat with aubergines and peperoni and when cooked, add the zucchini.
  8. Season with oil, salt and pepper.
  9. Place the vegetables on a serving plate and put the chickpea rolls on the top.
  10. Garnish with fresh basil and drizzle with oil.

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