Festive Chickpea Tart
Brighten up your holiday table with this Festive Chickpea Tart, a dazzling vegetarian centerpiece that's as delicious as it is colorful. Featuring a buttery, homemade tart crust filled with a medley of spiced chickpeas, vibrant cherry tomatoes, and nutrient-packed spinach, this recipe is a celebration of wholesome ingredients and bold flavors. A hint of cumin, paprika, and fresh lemon juice adds a touch of warmth and zest, while the option to top with gooey melted cheese makes it easy to customize. Perfect for festive gatherings, this tart is not only visually stunning but also easy to prepare, making it ideal for impressing guests. Serve it warm or at room temperature for a versatile, crowd-pleasing dish that’s packed with protein, fiber, and seasonal cheer. Keywords: chickpea tart, vegetarian tart, festive recipe, holiday centerpiece, colorful vegetarian dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups cold unsalted butter
- 4 tablespoons cold water
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 cups vegan or regular shredded cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
To make the tart crust, place the flour and a pinch of salt in a mixing bowl. Cut the cold butter into small cubes and add to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add cold water, one tablespoon at a time, and gently mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim off any excess. Poke holes in the bottom with a fork and place a sheet of parchment paper over the crust, then fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the chickpeas to the skillet along with the cumin, paprika, salt, and black pepper. Stir well to coat the chickpeas in the spices.
Stir in the cherry tomatoes and spinach, cooking just until the spinach wilts. Remove from heat and mix in the parsley and lemon juice.
Spoon the chickpea mixture into the pre-baked tart crust. If desired, sprinkle shredded cheese on top.
Bake the tart in the preheated oven for 20–25 minutes or until the filling is heated through and the crust is golden.
Let the tart cool slightly before slicing. Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.9 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
