leek and chickpea strudel

Creamy Leek and Chickpea Strudel

chickpeas dinner lunch plantbased recipes
AUTHOR Juanita


This savoury Creamy Leek and Chickpea Strudel made with light crispy filo pastry is truly delicious. The filling can be made ahead of time and kept in the fridge for up to 5 days. Enjoy this recipe for brunch, lunch, dinner, or even when out and about with the family on a picnic.


YIELDS 6 Servings
PREP TIME 20 mins
COOK TIME25 mins




 1 onion, halved and finely sliced
 4 crushed cloves of garlic
 1 carrot, finely diced
 2 leeks, finely sliced
 1 cup vegetable stock (2 stock cubes)
 ½ cup white wine
 ¼ cup plant-based milk of your choice
 1 tsp Dijon mustard
 1 can of chickpeas, drained
 2 tsp Nutritional yeast
 Sea salt and cracked black pepper to taste





Preheat the oven to 180 degrees.


In a large deep fry pan melt a Tsp of coconut oil on med heat.


Add the onions, garlic, carrots, and leeks. Sauté until soft and translucent.


Add the remaining ingredients except for the fresh thyme. Cook for 5-10 mins to soften the chickpeas.


Take the frypan off the heat and using a potato masher, mash the chickpeas into the mixture. Now add the fresh thyme and allow it to cool.


Once the mixture has cooled layout 4-5 thin sheets of filo pastry on top of each other, place the cooled mixture evenly along the bottom of the pastry sheets.


With a pastry brush, brush the edges of the pastry with either plant-based milk or melted dairy-free butter, now roll the pastry into a strudel log, pressing the edges to ensure the pastry sticks together so you don’t let out any of that delicious filling.


Brush the top of the strudel with either your milk or butter and sprinkle with poppy seeds. Now with a sharp knife poke a few air holes along the strudel to allow the steam to escape when cooking.


Pop the strudel in your pre-heated oven for 20-25 mins or until golden and crispy.




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