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Vegan Cabbage Chickpea Torta #vegan #soyfree #nutfree #kidfriendly #handpie HolyCowVegan.net
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5 from 2 votes

Vegan Cabbage Chickpea Torta

This recipe for Vegan Cabbage Chickpea Torta -- a golden, delicious hand pie -- is a bit of a cheat, but it's oh so good. A savory but nutritious filling of chickpeas, cabbage and onions is stuffed inside a flaky pie crust and all of it is baked to perfection. You can make the pie crust yourself or use storebought. Puff pastry works too! A soy-free, nut-free, vegan recipe.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: nut-free, Soy-free, Vegan
Diet: Vegan, Vegetarian
Keyword: Vegan Torta
Servings: 8 tortas
Calories: 341kcal


  • 2 pie crusts (use storebought-- try to find something that's not sweet, or make your own using the recipe in the notes below)
  • 1 tsp extra virgin olive oil
  • 1 medium onion (thinly sliced)
  • 3 cloves garlic (crushed and minced)
  • 1 small green or purple cabbage (finely shredded)
  • 2 cups chickpeas (canned or cooked)
  • 2 tbsp fresh sage (or any savory herb will do, like rosemary or thyme)
  • Salt and ground black pepper to taste


  • Preheat the oven to 425 degrees.
  • Heat the oil in a large pan. Add the onions and garlic and saute, stirring frequently, until the onions caramelize.
  • Add the cabbage along with salt, ground black pepper, and sage. Cook, stirring frequently, until the cabbage wilts and is quite soft.
  • Add the chickpeas and continue cooking another five minutes. Check seasoning and add more if needed. Turn off the heat and set aside.
  • Keep the pie crusts refrigerated until ready to use. I roll them out a bit more to make them easy to shape into hand pies. Cut each pie crust into four pieces. If you want to make semicircular pies, you can use a pizza cutter to cut into rounds.
  • Place about 3-4 tbsp of filling in the center. Use a brush or your finger to moisten the edges of the pie dough and fold over, pressing the edges to seal. Use a fork to crimp the edges and hold the seal.
  • Place the pies on a baking sheet (you can brush on some aquafaba -- chickpea brine -- on the tops for that gorgeous color) and bake in the preheated oven for 30-35 minutes or until the crust is golden.
  • Cool for a few minutes on a rack, then serve.


For a whole wheat crust, use the pie crust recipe from my Tikka Masala Pot Pie.
For a regular pie crust, use the recipe from my Vegan Strawberry Pie, but skip the sugar.


Serving: 1torta | Calories: 341kcal | Carbohydrates: 39.8g | Protein: 7.9g | Fat: 17.4g | Potassium: 331mg | Fiber: 6.6g | Sugar: 5.5g | Calcium: 60mg | Iron: 3.1mg