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National Picnic Week: Spiced Chickpea Scotch Egg Recipe

For all the veggie scotch egg lovers

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On the hunt for meat-free picnic recipes? Try this vegetarian scotch egg alternative, made with chickpeas and flavoured with cumin and tahini.

Vegetarian Spiced Chickpea Scotch Egg

Vegetarian Scotch Egg Recipe

The perfect switch up of a scotch egg with all of the crunchiness and just as much runny yolk. This is one to add to your vegetarian picnic recipes binder.

Serves 4


  • 5 Clarence Court eggs
  • 400g can of chickpeas, drained and rinsed
  • 2 spring onions
  • 2 tbsps tahini
  • ½ tsp cumin
  • ½ tsp salt
  • 2 tbsp flour
  • 50g breadcrumbs
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil


  1. Heat the oven to 180°C/350°F/Gas 5. Soft boil four eggs (five minutes should do it for a runny yolk) then plunge into ice cold water.
  2. Once cool, peel the shells off. In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt together.
  3. Dust the egg with flour then wrap 1⁄4 of the chickpea mixture around the egg.
  4. Dust again with flour, brush with egg white then roll in breadcrumbs and sesame seeds.
  5. Repeat for the remaining three eggs. Brush with the olive oil, sprinkle with sea salt and bake for 10 minutes.


Gordon Ramsay’s Borlotti Bean Minestrone / Rich Woods’ Caramelised Red Onion Manhattan