Vegan Loaded Chicory Canapes for Party Appetizers

Notes on Ingredients

One of the best things about these chicory canapés is that the ingredients keep well, so you can have everything ready in the fridge and assemble a platter at short notice. They are naturally dairy-free, egg-free and gluten-free, and they are suitable for both vegan guests and anyone who simply enjoys fresh, flavourful party food.

• Chicory leaves – Chicory is also known as endive or radicchio. You can use green chicory or the red and purple variety. The red leaves look especially festive and are lovely for Christmas canapés or winter entertaining.
• Hummus or babaganoush – Use either shop-bought or homemade. Both work well because they are creamy, savoury and easy to spoon into the chicory leaves.
• Pomegranate seeds – These add a bright pop of colour and a juicy finish. They also keep well in the fridge, which makes them very handy during the holiday season.
• Toasted almond flakes – Almond flakes bring crunch and a lightly nutty flavour. Toast them quickly in a dry frying pan for the best texture.
• Fresh herbs – Parsley and oregano work beautifully, but you can use your favourite soft herbs or whatever you have available.

Please see the printable recipe card at the bottom of this post for the full list of ingredients and quantities.

Basic Instructions

• Separate the chicory leaves and arrange them neatly on a serving plate.
• Add a small spoonful of hummus or babaganoush to the base of each leaf.
• Toast the almond flakes in a dry frying pan for one to two minutes, then sprinkle them over the canapés with pomegranate seeds and chopped fresh herbs.

This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.

Chef’s Tips

• To separate chicory leaves without tearing them, slice off the base first, then gently pull away the outer leaves. When the leaves become difficult to remove, trim the base again and continue.
• To remove pomegranate seeds easily, cut the pomegranate into quarters, break each quarter in half with your hands and gently press the pith to release the seeds.
• Choose chicory leaves that are sturdy enough to hold the filling. Smaller leaves are particularly good for bite-sized vegan canapés.

Serving Suggestions

Serve these chicory canapés as part of a canapé spread, alongside other finger food, or on their own as light pre-dinner nibbles. They are especially useful for festive entertaining because they are colourful, fresh and easy to eat without cutlery. The crisp chicory contrasts beautifully with the creamy dip, while the pomegranate seeds and almonds make each bite feel special.

Substitutions

Hummus and babaganoush are excellent fillings for chicory canapés because they are naturally vegan, widely enjoyed and easy to find. They also make the recipe feel familiar for vegan and non-vegan guests alike. If you would like to try a different filling, vegan cream cheese can be used instead.

You can also swap the toasted almond flakes for chopped smoked almonds or pistachios. If chicory is not available, little gem lettuce leaves can be used as an alternative, although they may be slightly softer than chicory.

Making Ahead

Chicory leaves are firm enough to hold their shape, so these canapés can be assembled up to an hour before serving and kept covered in the fridge. This makes them a practical choice for parties, where you want food that looks good but does not need constant attention.

If you want to prepare the components further in advance, you can:

• separate the chicory leaves and keep them covered in the fridge for up to 2 days;
• toast the almond flakes, allow them to cool, and store them in a sealed container for 3 to 4 days;
• remove the pomegranate seeds and keep them in a sealed container in the fridge for 3 to 4 days;
• chop the herb leaves and keep them wrapped in kitchen towel for up to 4 hours.

When you are ready to serve, simply arrange the leaves, add the filling and finish with the toppings.

Easy Chicory Canapés (Vegan & Gluten-Free)