If you’re new to plant-based eating or have been vegan for years, you may find that there are times in which you miss eating meat. I can honestly say that I typically don’t miss meat, but sometimes I do want the hearty, savory flavor you’d get from sausage or taco meat. In those instances, Chickpea Walnut Chorizo is the perfect substitute! It’s loaded with warm spices, protein, and healthful fats, so it’s filling as well as flavorful. I use it in burrito bowls, tacos, nachos, and on salads!
No matter what you’re making with this chickpea walnut chorizo, I highly recommend topping it with my Vegan Queso. I have so many friends who make it regularly and rave about it. I’ve probably made it 200 times!
This chickpea walnut chorizo comes together fairly quickly. The key is measuring out all of the spices into a pinch bowl beforehand, so when you’re cooking you can dump them all into the pot at once.
I like a lot of seasoning, but if you try this recipe and decide it’s too much for you, start by reducing the amount of paprika. I did not make this chorizo spicy, but if that’s what you prefer, you can absolutely add some cayenne pepper or a few shakes of hot sauce.
- 2 Tbs. paprika
- ½ Tbs. smoked paprika
- 1 Tbs. chili powder
- ½ Tbs. dried oregano
- 1 tsp. coriander
- ½ tsp. salt
- ½ Tbs. ground cumin
- Pinch cinnamon
- 2-3 cloves garlic, minced
- 1 shallot, minced
- 1 14.5 oz can chickpeas, drained and rinsed
- 1 cup chopped walnuts
- 2 Tbs. white vinegar
- 1 Tbs. Worcestershire sauce (look for vegan if that's your thing)
- Measure out all of your spices into a pinch bowl or small measuring cup. Set aside.
- In a medium pot over medium heat, sauté your garlic and shallot in about ¼ inch of water until shallot is translucent, about 2 min. Add the spices and another splash of water if the mixture is getting dry. Stir and cook spices about 30 seconds, then add the chickpeas and stir some more. Reduce heat to low.
- Using a potato masher, roughly mash the chickpeas a few times to create a texture resembling ground meat. Add in the chopped walnuts, vinegar, and Worcestershire sauce and stir well until mixture is beginning to dry out a bit, then remove from heat. Taste and add more seasoning if desired.
- Now your chorizo is ready to be used as a filling or topping!
I highly recommend serving this chorizo with my vegan queso! See post for a recipe link, or simply type "queso" in the search bar.
How to use Chickpea Walnut Chorizo:
- Use it as a topping in a burrito bowl or salad.
- Mix it with quinoa and use it to stuff a roasted bell pepper or half of an avocado.
- Put it in a quesadilla or crunchwrap with my vegan queso.
- Spoon it onto tortilla chips and add your favorite toppings for some killer nachos.
- Use it as a taco or enchilada filling.
- Make it an extra layer in my Enchilada Casserole.
I’ve already made this chickpea walnut chorizo several times, and my family loves it! It’s also great to keep in your fridge as a salad topping, along with the queso — it just makes salads much more exciting! I hope you try it and enjoy it as much as we do!
♥ ♥ ♥
Also try my Enchilada Casserole Supreme!
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