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Beetroot Arepas with Chickpea ‘Tuna’ & Avocado Recipe

Comfort food

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Breakfast & brunch

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Vibrant Beetroot Arepas filled with chunky avocado and plant-based Chickpea "Tuna" salad on a black plate, with another plate and a brown bowl in the background.
Two Beetroot Arepas filled with chickpea fish-free salad and leafy greens sit on a black plate, with extra chickpea salad behind.

A classic South American dish with a modern plant-based twist! These beetroot arepas are fresh, vibrant, and stuffed with a tasty chickpea “tuna” and creamy avocado, making for a super satisfying meal or snack.

You will need

Serves 4

For the beetroot arepas:

  • 2 1/2 cups water
  • 1/2 teaspoon ground cumin
  • Pinch of salt
  • 2 cups fresh beetroot, shredded (divided)
  • 2 cups Harina P.A.N. (precooked cornmeal)
  • 1 tablespoon olive oil (for cooking)

For the chickpea “tuna”:

  • 1 x 400g can chickpeas, drained and rinsed
  • Salt and pepper
  • 1 avocado
  • 1/2 onion, finely diced
  • 1 bunch coriander, finely chopped
  • Juice of 1 lime
  • 1 teaspoon dijon mustard

To serve:

  • Baby spinach

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Directions

10 mins to prep

25 mins to cook

  1. Step 1

    For the arepas: Add the water, cumin, salt, and 1 cup of the shredded beetroot to a blender. Blend until smooth.

  2. Step 2

    Pour the mixture into a large bowl. Gradually add the cornmeal, about a 1/2 cup at a time, mixing with your hands until a smooth dough forms. Fold through the remaining cup of shredded beetroot until evenly distributed. Cover and let rest for 5 minutes.

  3. Step 3

    While the dough rests, prepare the chickpea filling. Add the chickpeas to a bowl, season with salt and pepper, and mash with a fork until mostly broken down but still slightly chunky.

  4. Step 4

    Add the avocado, onion, coriander, lime juice, and dijon mustard, and mix well, mashing slightly to create a creamy texture. Taste and adjust seasoning if needed.

  5. Step 5

    Heat a non-stick pan over medium heat and add the olive oil. Divide the dough into 8 portions and shape each into a ball, then flatten into discs roughly the size of your palm.

  6. Step 6

    Cook the arepas for 8–10 minutes per side until golden and crisp on both sides. Transfer to a 180°C oven for 5 minutes for extra crispiness.

  7. Step 7

    To assemble, slice each arepa open to create a pocket. Fill with baby spinach and a generous spoonful of the chickpea mixture.

  8. Step 8

    Serve immediately.

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