Easy vegetarian sausage rolls (with chickpeas)

Looking for a delicious way to enjoy a savoury snack that the whole family will love? 

These vegetarian sausage rolls with chickpeas are packed with flavour, simple to make and a perfect twist on a classic favourite. 

Okay, I know some of you might be thinking, “No meat in a sausage roll? What’s going on here?” 

But trust me, chickpeas make the perfect filling for these vegetarian sausage rolls. 

They’re affordable, nutritious, and have a great texture when blended with you favourite herbs and/or spices like cumin, paprika, and a pinch of salt. 

Let’s be real — sometimes I’m a little lazy and cheap when it comes to cooking (I’m not ashamed to admit it!), so using chickpeas instead of more expensive ingredients like mince definitely fits my ethos. 

But don’t worry, the savoury filling is so satisfying that no one will even notice the difference.

Why make this recipe

• Freezable - if you need a vegetarian finger food for your next party, you can make these ahead of time and freeze.  
• They're easy to make - you really just throw all the filling in the food processor
• Simple ingredients - there's nothing fancy in these chickpea sausage rolls
• Inexpensive - compared to beef mince, canned chickpeas are inexpensive
• Vegetarian - if you're on a meat-free diet, they're the perfect recipe if you're asked to bring a plate. Even non-veggos will love them.  
• Don't miss the meat - texture and taste wise they really are a good substitute for meat without all the nasties you get with supermarket meat replacements.

Ingredients

To make chickpea sausage rolls you will need: 

• Tinned chickpeas - drained and well rinsed
• Feta - crumbled
• Semi-sundried tomatoes - well drained and chopped
• Basil leaves - fresh and roughly torn
• Basil pesto 
• Roasted red pepper - deseeded, skinned and chopped
• Puff pastry - any flaky puff pastry will work
• Milk - or 1 beaten egg to make egg wash (to coat the pastry)
• Sesame seeds - optional for decoration

Are they vegan

No these are not vegan sausage rolls. 

Honestly I'd be pretty wary of a vegan sausage roll because I can't imagine what would be used to make the pastry! 

In fact if you add a bit of tomato sauce, you could probably fool a few people if they did a blind tasting.

Variations

I cooked mine like scrolls because it looks a bit fancy but feel free to make them in the traditional way like the old humble sausage roll.

Add in your favourite herbs or a handful of spinach if you’d like to mix things up!

Tips

• Pastry: You can use store-bought or homemade puff pastry for a flaky, golden finish. The puffier, the better!
• These would be great to make up a batch of and pop in the freezer (unbaked) for quick snacks or entertaining.

Storage

• Freezing: If freezing, freeze in a single layer then transfer to a bag or container. Bake them straight from frozen. 
• Store: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the pastry crispy. 

Enjoy!

What about you? Do you stock the freezer over the holidays?

If it's the real deal meat sausage rolls that you're looking for then try my party sausage rolls. They're a family favourite!

After something a little fancier? Try the blue cheese and caramelised onion sausage rolls. Oh so good and so very easy.

Something a little more fun for kids? Try our spinach and feta pastry wands.

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Recipe

Recipe

Chickpea vegetarian sausage rolls

These vegetarian sausage rolls with chickpeas are packed with flavour, simple to make and a perfect twist on a classic favourite. 

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Course: Appetizer

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 20

Calories: 156kcal

Author: Claire Cameron

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Ingredients

• ▢ 2 x 400g 13oz tins of chickpeas, drained and well rinsed
• ▢ 100 g 3oz feta, crumbled
• ▢ 2 tablespoon semi-sundried tomatoes well drained and chopped
• ▢ handful of fresh basil leaves roughly torn
• ▢ 1 tablespoon pesto
• ▢ 1 roasted red pepper deseeded, skinned and chopped
• ▢ 2 square sheets puff pastry
• ▢ ¼ cup or milk or 1 beaten free-range egg to coat the pastry
• ▢ 2 teaspoon sesame seeds

Instructions

• Pre-heat the oven to 200C (400F) fan-forced and line two baking trays with baking paper.
• Place the chickpeas in a food processor and blitz until smooshed up but still with a little bit of texture.
• Add the rest of the ingredients and blitz of a few seconds to combine.
• You may want to add a little salt and pepper but be careful not to add too much salt if your feta is salty.
• Lay the pastry sheets out on a flat surface and spread half the chickpea mixture over each sheet leaving a border of 1-2cm (0.5-1") at the top and bottom but spread it all the way to the edges on the sides.
• Starting from the side closest to you, tightly roll the pastry up into a log.
• Use a sharp knife to slice the log into 10 pieces and place on the baking tray leaving 2cm (1") between each one.
• Brush them with the milk or egg and then sprinkle with sesame seeds.
• Bake for 15-20 minutes or until the pastry is golden brown.
• Serve warm

Nutrition

Calories: 156kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations