Five Things I Love About Being Vegan in the UK (And the One Thing I Don’t)

From vegnews.com

By Charlotte Pointing 

What’s it really like to be vegan in the UK in 2026? A look at the highs, the convenience, and one growing concern

When I first decided to give this whole vegan thing a try nearly 10 years ago, plant-based food was just beginning to tip into the mainstream in the UK. It wasn’t widespread by any means, but you could usually find a handful of vegan cheese options, a few dairy-free milks, and the British vegetarian staple: Linda McCartney sausages, or at the very least, a packet of Quorn mince in most supermarkets.

The food was accessible enough that going plant-based felt achievable. I could stock up on a few staples at what we Brits affectionately call “big Tesco” (it’s technically a Tesco Extra, but no one actually calls it that), then head to the small plant-based shop I was lucky enough to live near for more exciting meats and cheeses.

A decade on, things have changed dramatically. The UK is now one of the best places in the world to be vegan, with fully stocked supermarkets, fast-food options, and thriving independent restaurants. But it’s not all sunshine and rainbows. Here are five things I love about being vegan in the UK, and the one thing I don’t.

1The UK excels at vegan groceries

The UK’s vegan boom took off in the late 2010s and accelerated into the early 2020s. The country’s biggest brands and supermarket chains—Tesco, Sainsbury’s, Asda—leapt on the trend. Soon, shelves were packed with everything from plant-based meats and milks to cheeses, frozen pizzas, and chocolate.

I’m happy to report that this abundance hasn’t disappeared. When I first went vegan, I waved goodbye to my favourite lunch: a tuna sweetcorn sandwich drowned in mayonnaise. Today, I can pick up every vegan ingredient for a convincing replacement at my local Tesco.

But there is a downside to all this mainstream accessibility. That small plant-based store I once relied on is no longer open. I’m ashamed to admit my custom waned over the years. Although I still tried to pop in occasionally for a tofu chicken wrap or a tub of nutritional yeast, the reality is that many independent vegan businesses simply can’t compete on price with major supermarket chains. And during a cost-of-living crisis, price becomes a deciding factor for most shoppers.

McDonald’s

2The McPlant era 

One key concern before I went vegan? Long drives. Or, more specifically, what I was going to eat at a gas station to get me through hours on the road, whether I was heading off for a weekend away or a painfully early airport run.

Thankfully, the fast-food gods heard my prayers. And by “fast-food gods,” I mean soulless multinational corporations, always eager to cash in on a growing trend.

First came the vegan sausage roll from Greggs. Launched in 2019, the humble plant-based pastry became a full-blown cultural moment. It dominated headlines, sent customers queueing out the door, and reportedly helped turn the bakery chain’s fortunes around. As a vegan—and a food writer—it was an undeniably exciting time to be paying attention to the UK’s plant-based scene.

Greggs’ success opened the floodgates. KFC surprised everyone with a vegan chicken burger. Burger King rolled out a plant-based Whopper. Papa John’s seriously upped its vegan pizza game. And then, in 2022, the McPlant finally landed on McDonald’s menus across the UK.

Crucially, these weren’t limited-time novelties—they stuck around. Which means that today, a long drive is no longer powered by chips and regret, but by a meaty burger and fries.

3London, Brighton, Bristol: the holy vegan trinity

I live in Portsmouth, a coastal city south of London. There are a couple of vegan eateries here, which I’m eternally grateful for, but it’s not exactly what you’d call a vegan paradise.

Fortunately, England is a small country, and just a few hours on the train can take me to London, Brighton, or Bristol—three bustling cities packed with independent vegan restaurants. In fact, each has been crowned the “vegan capital of the UK” at one point or another. In 2022, Brighton even claimed the title of “vegan capital of the world,” according to Chef’s Pencil.

A few personal favourites? Jam Delish, a family-run Caribbean spot in North London, for oyster mushroom “chicken” with Jamaican gravy; Purezza for out-of-this-world vegan pizza; and Bristol’s Koocha Mezze Bar for a mountain of seitan döner.

I’m a southerner, so access to these three vegan utopias comes fairly easily. But the plant-based love isn’t limited to the south. Up north, Manchester and Sheffield both deliver on the vegan front, and in Scotland, you won’t be disappointed by Glasgow or Edinburgh.

PizzaExpress

4Eating out without the side-salad spiral

Often, I eat at non-vegan restaurants. That’s partly because I live in a city with limited vegan-only options, and partly because not all of my friends and family are vegan. But in recent years, most restaurants—whether independent spots or national chains—have stepped up to cater to plant-based diners.

It’s not always guaranteed, but for the most part, I can now walk into a restaurant without checking the menu in advance, confident there will be at least one vegan main on offer. This hasn’t always been the case. When I first went plant-based, dining out often meant relying on the failsafe combination of side salad and fries. Thankfully, those days are largely behind us, and the vast majority of eateries now make a genuine effort to accommodate vegans.

As for the best chain restaurants for vegans in the UK, it would be remiss not to mention Wagamama. While its vegan options are constantly changing—often just after you’ve found a new favourite—there are always multiple plant-based dishes on the menu. Other reliable mentions include Pho, PizzaExpress, Bill’s, Thaikhun, and Banana Tree.

The Roundhill Pub

5The humble Sunday nut roast

The Sunday roast is a British institution. Thankfully, it was never a major concern for me when I went vegan, because alongside the traditional meat options, the nut roast has long been a pub staple. And, reassuringly, that’s still very much the case. 

While the dish might look meat-centric at first glance, much of a good Sunday roast actually revolves around the supporting cast: crispy roast potatoes, tender vegetables like carrots and parsnips, and generous piles of red cabbage. Vegan gravy is now easy to come by, and stuffing is just as satisfying when made plant-based. The nut roast simply slides into place. 

For the very best vegan Sunday roast experiences, though, you can’t beat a fully vegan pub. London’s The Spread Eagle and Brighton’s The Roundhill Pub are both highly rated.

Subway

The one thing I don’t love? Mainstream vegan food has stopped taking risks

Listen, I know I’m lucky. I’m a vegan living in the south of the UK, with easy access to London and Brighton in 2026. It’s exactly the kind of future the OG vegans of the 1970s were dreaming about.

But the UK’s vegan scene isn’t perfect. Like the US, we’ve seen a wave of vegan restaurant closures in recent years—a casualty of wider problems in the hospitality industry and an ongoing cost-of-living crisis. Independent spots, often the most creative ones, have been hit especially hard.

Mainstream vegan food doesn’t seem to be going anywhere, but its sense of adventure feels like it’s dwindling. Falafel has become the default option (ahem, Subway), replacing a period when brands and restaurants were genuinely experimenting. Vegan dishes are still appearing on menus, but they’re being simplified, pared back, and played safe. Even giants like McDonald’s have slimmed down their vegetarian offerings, quietly axing much of the range while keeping the McPlant in place.

That said, there’s evidence to suggest the vegan movement is simply going through a natural reset after an explosive period of growth. And honestly, I buy it. Ten years ago, I couldn’t have imagined the UK we have today. So I’m optimistic about where we’ll be in 2036. 

https://vegnews.com/vegan-in-the-uk

Recipe: Tofu Burgers With Tahini Dressing

From onegreenplanet.org

By Lera Krasovskaya

Wanna try a new way to eat your tofu? These burgers are ready in 20 minutes, including the preparation time. They look and taste wonderful and are a great source of complete protein. The dressing is universal:  delicious with all sort of vegan burgers, as a dip for steamed or raw vegetables  or as a salad flavouring. 

Ingredients

Burgers

• 1 onion
• 1 carrot
• 2-3 garlic cloves
• 2 tbsp mixed bean sprouts
• 200 g tofu (firm)
• 2-3 pieces sun-dried tomato
• 1 tbsp rice flour
• 1-2 tbsp hemp seeds (optional)
• Parsley (optional)
• Salt and pepper to taste
• Vegetable oil for frying

Ingredients dressing

• 1 tbsp Tahini paste
• Juice of 1/2 lemon
• 2 tsp Cassis
• 1 tsp Shoyu or Tamari
• 2-4 tbsp water

How to Prepare

                                                                                                            Image Credit: Lera Krasovskaya

1. Chop the onion, garlic and carrot and saute briefly together with the sprouts until soft.
2. Puree them shortly in a blender or a food processor together with the tofu, sun-dried tomatoes and parsley (optional).
3. Add the rice flour and salt and pepper to taste, mix well.
4. Either with the help of two tablespoons or with your hands form 6 burgers and roll them in the hemp seeds (optional).
5. Heat the oil in the frying pan. Bake the burgers over medium heat on both sides until golden-brown.
6. Make the tahini dressing  by whisking all the ingredients but water. Add water as gradually until you reach the consistency you wish.
7. Serve the burgers with the dressing and a green salad.

Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist, and a freelance author. I live in the beautiful city of Amsterdam, where I run my Terra & Luna practice. I help people stay young by helping them maintain optimal health, sharpness of mind, and vigorous spirit. I absolutely love cooking!

https://www.onegreenplanet.org/vegan-recipe/tofu-burgers-tahini-dressing/

Does vegan-friendly haircare work? Early tests show shinier, easier-to-comb strands

From phys.org

To find new ways to shield hair from heat, sunlight and air pollution, researchers in Brazil are turning to vegan-friendly ingredients for shampoos and conditioners. Published in ACS Omega, early tests show that a fruit-algae combination added to haircare products coats strands with a protective film. Although the botanical film makes hair slightly less elastic, it improves shine and makes locks easier to comb compared to hair washed and conditioned with products not containing the biopolymer.

                                                            Credit: ACS Omega (2026). DOI: 10.1021/acsomega.5c08778

Why scientists wanted a plant option

Heated styling tools, dirt in the air and sunlight damage keratin, the primary structural protein in hair, leading to dry, faded and brittle strands. To shield against this damage, some haircare products form a thin polymer film that coats hair strands and chemically bonds with keratin, so the film stays in place until it's time for the next treatment.

Existing protective treatments labelled as "natural" usually contain biopolymers extracted from animal wool, feathers, shells and horns, but these are typically offered only in salons. So, Patricia M. B. G. Maia Campos and colleagues wanted to explore an entirely plant-based solution specifically designed for at-home daily use.

How the new biopolymer was developed

The researchers previously developed a skincare gel made from a biopolymer derived from the fruit of a flowering shrub native to Latin America called tara (Caesalpinia spinosa) and red algae (Kappaphycus alvarezii). For the proposed haircare solution, the team added the same biopolymer to shampoo, conditioner and leave-in conditioner.

"We chose tara because the fruit is rich in natural polysaccharides, and red algae because it is a sustainably cultivated source of biopolymers used to form protective films," explains Campos. "Also, based on our previous studies, the combination of tara and red algae creates strong film-forming properties for effective cosmetic formulations."

Putting the plant-based formulas to the test

Campos and her team tested their new haircare formulas with human hair samples prepped in a dilute cleansing solution to remove dirt and residue. Hair samples were then divided into three groups: tresses treated with the three biopolymer-containing products, tresses treated with biopolymer-free products, and untreated controls.

Hair strands treated with biopolymer products were slightly weaker and thicker than the other strands. This led the researchers to conclude that the biopolymer molecules created a durable film along the hair shaft by breaking and replacing some of the natural hydrogen bonds in the hair's keratin structure. The film, says the team, could provide a physical barrier against damaging environmental factors.

The biopolymer film also improved shine, smoothness and combability compared to hair treated with the biopolymer-free products and untreated hair. These qualities were assessed following cosmetic industry-standard tests that measure light reflection (shine), slipperiness (smoothness), and the force needed to comb each hair sample (combability).

Moving forward, the researchers will focus on evaluating the formulation's effectiveness against UV exposure and using imaging techniques to clearly visualize the biopolymer film formed on individual hair fibres.

https://phys.org/news/2026-02-vegan-friendly-haircare-early-shinier.html

Linda McCartney Foods Vegemince goes gluten-free to support school menus

From thecaterer.com

Linda McCartney Foods has announced the launch of a gluten-free recipe for its popular vegan mince product, Vegemince™.

 

Available now, Linda McCartney Foods’ Gluten Free Vegemince™ delivers the same flavour and nutritional value, while supporting schools in catering for an increased number of allergen requirements to serve more pupils without compromise.

                                The mince is already in line with government school food standards in England and is now gluten-free

 

The product is already widely used in catering, supporting school menus in line with government school food standards in England, which require schools to offer a non-dairy protein on three or more days each week. 

 

The Gluten Free Vegemince™ is high in protein and low in sugar. The recipe does not contain egg, a common allergen in meat-free alternatives and one that is more prevalent in children.  

 

Vegemince™ continues to be significantly more cost-effective than beef mince, allowing caterers to offer familiar and child-friendly dishes, such as chilli and spaghetti bolognese, while managing food costs and budget restraints. 

 

Rebecca Fairbairn, marketing and strategy director at Linda McCartney Foods, says: “As the original meat-free pioneer, Linda McCartney Foods remains a brand that caterers and consumers trust, combining great taste, strong nutritional credentials and dependable performance in busy kitchens. Vegemince™ is the nation’s best-tasting mince and already a well-established product in foodservice. Moving to a gluten-free recipe allows caterers to serve a broader range of dietary requirements without changing how they cook or serve it.”

 

The Linda McCartney Foods range for schools goes beyond vegan and allergy dietary requirements; the delicious products can be part of a meat-reducing diet available for vegans, vegetarians and meat-eaters alike. The Gluten Free Vegemince™ complements the existing line of trusted frozen products under the Linda McCartney® brand.  

The product is available in 10 x 1kg foodservice packs and available nationwide via catering wholesalers. For additional details email lindamccartneyfoodservice@hain.com. 

https://www.thecaterer.com/indepth/linda-mccartney-foods-vegemince-goes-gluten-free-to-support-school-menus

Student Life: Surviving on Soy Lattes and Tofu

From bluedotliving.com

By Anna Popnikolova

I challenged myself to eat vegan for one week while away for college. Here’s what I learned

Growing up in a family of meat lovers, I never even considered going vegan. Just proposing vegetarianism would have elicited a big laugh from everyone at my dinner table, where we regularly gathered over traditional Bulgarian meals that often involve several kinds of meat. My family’s favourite meal is a spread of grilled chicken, pork, and beef patties called “Мешена Скара” or “mixed grill.” A dinner without meat simply doesn’t exist in our home.

Still, I have always been curious about a life without meat. Since I left home for college and have had regular access to vegetarian meals and ingredients like tofu (something that never breached the threshold of my childhood home), I’ve started eating more plants and fewer animals.

When I’m at school, I eat chicken almost every day and red meat maybe twice a week. I try to keep my red meat consumption to a minimum — it’s one of the best lifestyle changes we can make to reduce our carbon footprint and a great move for heart health and cholesterol. As for dairy, I don’t drink cow’s milk, but I do enjoy cheese and dairy yogurt. 

As a little challenge, the week before Thanksgiving break, I decided to try to keep a strictly vegan diet for one week. I wanted to learn how difficult it is to eat vegan on my college campus, find some fun new substitutes for my regular animal-based meals, and just see how my body felt after a diet change.

I kept some journal entries from my first few days and took pictures of all my meals. 

Vegan chorizo quesadilla, with brown rice, chickpeas, mashed avocado, and bell peppers. – Photo by Anna Popnikolova

Breakfast

Surprisingly, many things I was already eating were vegan — and I didn’t even know! Here’s what I wrote in my diary on Day 1: 

I was pleasantly surprised this morning — the cereal bars I keep stocked in my dorm in case I wake up late and don’t have time for breakfast are vegan! I eat the Nature’s Bakery fig bars, which are a great portion size for a quick breakfast on the go. I love their raspberry flavour and got their seasonal pumpkin spice one to try out. Over the summer, I became well-acquainted with their whole grain fig brownies … to die for. 

Some days, I woke up early enough to visit the dining hall before class. I was surprised to find that all the bagels there are vegan. I had to walk past my usual butter and cream cheese and opt for jam or avocado spread, but the substitution wasn’t too difficult to make.

When I didn’t have time to get a dining hall breakfast, or when getting coffee with a friend, I frequented two on-campus cafes: Clover and Flour. Flour has always been one of my favourites, and I practically live for their low-fat vegan chocolate muffins. Even after my challenge was over, I found myself peering through the window at their pastry case to see whether they had them in stock. I’ve found a dupe recipe for them online, and I am excited to give it a try next time I go home. 

                     A filling vegan breakfast: bagel with jam, mixed seeds, and tea.    Photo by Anna Popnikolova

Coffee wasn’t a problem for me at all! I’ve been an oat milk drinker for about three or four years now and have recently started shifting over to soy, for the added protein. I like the texture of soy a little better, as I find it less oily. So, I kept getting oat and soy milk as usual.

I picked up an oat cappuccino from Clover, which we have in one of our academic buildings, where my 9 a.m. class is. Their coffee is my morning ritual. Usually, when I grab my coffee I pick up a pastry — a muffin or a slice of banana bread. Drooling over the pastry case this morning, I realized none of my Clover usuals were vegan. I said ‘just the coffee’ and went on.

Beyond missing out on cafe pastries, I missed eating eggs in the morning. And yogurt! I lamented in my diary:

My biggest struggle so far is yogurt. I miss yogurt! Soy yogurt is nowhere near the same, and it has such a weird texture.

Lunch

I learned throughout the week that the dining hall has a lot of really great vegan options. Every entrée option typically comes with a vegan/vegetarian alternative — often, one that I prefer anyway — and they are actually well-thought out and delicious. A few days into the challenge, I wrote:

Today, I was just starving when I got out of class. I don’t have a habit of checking the d-hall schedule, but I was so happy to find that lunch was vegan chorizo quesadillas. They’re one of my favourite lunch options, and while it was sad not to have sour cream with them, I replaced it with the guacamole, and it was just as good.

Clover became one of my go-to lunch spots when I knew I’d miss dining hall hours. Their falafel sandwich on pita with tahini sauce was a very affordable and filling lunch option, especially between classes.  

Snacks

I found some great snacks to keep myself full between classes. My fall semester schedule wasn’t great for meals — I had classes practically back to back from 9 a.m. to 4 p.m., often with no time to eat breakfast or lunch. So snacks kept me going. 

I continued popping the Nature’s Bakery bars into my bag, along with dried apricots and dates, which were a great sugar boost for my classes and meetings in the afternoon. I also found myself opting for more nutritious options:

I feel like trying to be vegan has made me generally eat a little healthier – instead of fries, I’ve been having cucumber slices or cherry tomatoes as a side, even though the fries themselves are also vegan. 

         Clover's falafel sandwich on pita with tahini sauce is affordable and filling!   Photo by Anna Popnikolova

A lot of crackers and chips I was already snacking on were vegan-friendly. I discovered some great roasted chickpeas that I added to the crunch rotation during homework hours. 

Dinner

I found myself eating a lot more beans than were previously in my diet to make sure I was getting enough protein. Cannellini white beans, hard-boiled adzuki beans, butter beans, and chickpeas became everyday additions to my salads. I ate tofu every day, sometimes several times a day. And then there was soup:

It’s really cold out today, and I had 30 minutes between classes, so I ran into the dining hall to grab a cup of soup. They had lentils!! I’m so thankful that our dining halls have good soup. I probably wouldn’t survive otherwise. I love soup, and it’s so easy to grab and go… 

I have been a die-hard lentil soup fan since I started eating with my school’s dining services and have also become a fan of their carrot-ginger soup. I missed having chicken noodle soup and chili, but sometimes the dining hall serves a sweet potato and quinoa chili, which is just as delicious. 

Onion orzo, roasted squash, eggplant parm (with vegan cheese!), sliced cucumbers, and marinated tofu on the side. – Photo by Anna Popnikolova

At the end of the week, I headed home for break. 

I’m excited to be eating at home again, but I’m a little worried about my stomach. I haven’t had meat or dairy in a while, and I don’t know if it’ll make my tummy hurt.

I’m really looking forward to cooking for myself again — even just opening the fridge and having ingredients is going to be great. And eating berries!! 

When I was home, I found myself drinking a lot of tea and eating lots of fruits and vegetables, avoiding too much cheese and even yogurt, in exchange for bananas and citrus. My mother always fills the fridge with berries when I come home, because she knows berries are hard to come by on campus. 

Ultimately, I found this challenge really enlightening — I felt great in my body and not tired at all, as I worried I might be. In fact, I think it helps with my energy levels and mental clarity, much more so than loading up on ground beef, bacon, or pork.  

In the time since completing the challenge, I’ve found myself cutting meat even more from my diet and opting for plant-based options instead. I’ve been reaching for the soy meatballs on spaghetti and meatball night at the dining hall and tofu over grilled chicken more and more often. Yogurt, however, I won’t give up — there has to be a better alternative for vegans than the runny, cardboard-like soy, coconut, or oat yogurt. Until I find it, the dairy yogurt must stay.

A lot of vegan creators online say people tell them, “I would totally go vegan, but … cheese.” Their response?  “OK — go vegan but cheese!” If having a bowl of yogurt for breakfast or a slice of cheese on your sandwich makes all the difference, do it. It’s better to try to eat a more plant-based diet, even if you don’t do it perfectly!

https://bluedotliving.com/vegan-challenge-college-meals/

Berlin’s Bonvivant becomes the world’s sixth vegan Michelin-starred restaurant

From veganfoodandliving.com

Berlin’s Bonvivant Bistro makes history as it transitions to a 100% plant-based menu, becoming one of just six vegan Michelin-starred restaurants with its innovative, dairy-free brunch and dinner

Since 2019, Bonvivant Cocktail Bistro has been a staple of Berlin’s Schöneberg district, originally making its mark as a high-end vegetarian destination. Led by head chef Nikodemus Berger, the restaurant has never been one to shy away from culinary evolution.

Bonvivant made its dinner menu plant-based in January 2025, as part of its continued commitment to sustainability and innovation in the kitchen. Over the past year, the team has been dedicated to perfecting the vegan cuisine, ensuring there was no compromise when it came to taste.

Now, the restaurant has officially removed the last vestiges of dairy and eggs by also turning its brunch menu fully vegan, along with its selection of drinks.

This move marks a significant moment for the industry, as Bonvivant becomes one of only six restaurants globally to hold a Michelin star while being entirely vegan.

Innovation without the imitation

The transition was far from an overnight decision. Speaking to Restaurant Ranking, Chef Nikodemus Berger revealed his intent that “the vegan approach” should represent a commitment to “the best taste, the highest creativity, and climate friendliness.”

Rather than reaching for processed alternatives, the kitchen team focused on the inherent potential of plants. Berger emphasised that the restaurant was “never interested in creating cuisine that imitates animal products,” preferring instead to create “independent innovations” that rely on unique textures and presentations.

Using local, seasonal ingredients to create interesting, sophisticated dishes, chef Nikodemus is out to prove that sustainability doesn’t have to mean boring food.

Bonvivant goes vegan for a sustainable future

At a time when some high-profile plant-based spots in Berlin have closed their doors, Bonvivant’s owner, Jules Winnfield, sees this as a necessary step forward rather than a risk. He describes vegan cuisine as a “forward-looking form of culinary culture” and hopes to fill the gap left by recent industry shifts with “premium quality and without dogma.”

Winnfield expressed his delight in the transition as a way to inspire others within the industry “not to lose sight of sustainability and contemporary cuisine,” while also proving to diners that “vegan Michelin-starred cuisine is a win in every respect.”

https://www.veganfoodandliving.com/news/berlin-bonvivant-sixth-vegan-michelin-star-restaurant/

The Flexible Ingredient That's Always On Gordon Ramsay's Shopping List

From mashed.com

It's always fascinating to learn the kinds of foods celebrity chefs like to eat, and what kinds of ingredients they keep stocked in their own homes. Many keep things surprisingly simple, opting for inexpensive ingredients they can easily prepare into quick, tasty meals. Apparently, Gordon Ramsay is no different. He shared with Men's Journal that his grocery shopping list is never without plenty of pre-cooked canned chickpeas. Ramsay explained, "Recently, we have done amazing wonders with chickpea. It's beautiful in a tomato gravy, vegetarian chickpea curry. We do that on Monday or Tuesday for the week ... We would also turn those chickpeas into a beautiful hummus for a dip at the weekend for snacks."

                                                                                                   Warner Bros. Tv/Getty Images

As Ramsay pointed out, chickpeas have a place in both side dishes and main courses, but they can also be super useful in desserts, especially if you're making vegan recipes. The juice that comes in cans of prepared chickpeas is called aquafaba and can be whipped up and sweetened just like egg whites. You can make things like whipped cream (as a substitution for coconut milk if you hate it), meringues, and macarons. In fact, in his recipe for vegan summer BLTs with basil aioli, Ramsay mentions you can make the aioli with aquafaba. Canned chickpeas are affordable and very versatile, and, even better, they are full of nutrients.

Chickpeas are great to eat and very good for you

If you like chickpeas, you know that when they are cooked, these legumes have a creamy texture and a deliciously nutty flavour. They are sometimes labelled as garbanzo beans, and have a strong presence in Indian, Middle Eastern, and Mediterranean cuisines. Chickpeas are an excellent source of protein and fibre, both of which make people feel fuller for longer, which is why they are often used in vegetarian or vegan dishes as the main protein source. By themselves, chickpeas are not high in fat, and contain ample amounts of manganese, folate, iron, copper, and zinc.

                                                                                                     Brent Hofacker/Shutterstock

In his cooking, Gordon Ramsay has used the mighty legume to stuff roasted chicken, make a sweet snack mix with other nuts and dried fruits, create a tasty vegan and Asian inspired filling for dumplings, and craft crispy koftas. He also uses dried chickpeas to make the Middle Eastern favourite, falafels. For a side salad, he recommends his chickpea salad that comes together with canned chickpeas, onion, garlic, chili, lemon zest and juice, feta cheese, and olive oil. He serves it with toasted pita chips, but it's scrumptious enough to eat straight from the bowl with a spoon.

https://www.mashed.com/2096644/gordon-ramsay-grocery-list-staple-chickpeas/