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Crunchy Chickpea Eggs

40 minutes plus 4 hours + chilling time

6 servings


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Crunchy Chickpea Eggs



These eggs are a vegetarian alternative to Scotch eggs perfect for a picnic

Oven temperature

Pre-heat oven to 185°c fan 165°c – 350°f – Reg4


  1. Drain chickpeas

  2. Put pepper dew, tomato, olives, onions & seasonings in food processor and blitz

  3. Add chickpeas and blitz again until all combined, check seasoning

  4. Coat eggs with the mixture (they should look like Scotch Eggs!)

  5. Chill for at least 4 hours

  6. Coat eggs with egg & breadcrumb mix.

  7. Either deep fry until breadcrumbs browned

  8. Or put on roasting tray in pre-heated oven for 15-20 minutes until crispy & golden

Cooks tips

If you don’t have a deep fat fryer roast in the oven - it saves the ‘frying tonight’ smell in the house

Serve with

On there own or quarter and use as canapes with aioli mayonnaise

Other Recipe

Wine pairing

Vegetarian information


  • 6 hard boiled eggs shelled

  • 1 pepper dew finely chopped

  • 200g x tin plum tomato chopped  

  • 4 black olives sliced

  • 4 spring onions chopped

  • seasonings

  • 2 x 400g cans of chickpeas

  • 1 egg beaten

  • breadcrumbs

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