Ackee And Chickpeas: A Jamaican Vegan Dish

This is a vegan take on the dish ackee and saltfish. It is super yummy, and you would not miss the taste of the fish: trust me, it’s that good.

Today I am switching things up with a delicious twist on a Jamaican classic: Ackee and Chickpeas. That’s right, no saltfish here. This is a fully plant-based version, perfect for anyone skipping meat and fish.

These days, I have been trying to eat a bit healthier, and so I am trying the no-meat challenge for a good month. While you will still be seeing some recipes with meat in them, I will focus on Jamaican and Trinidadian vegetarian recipes.

Why You’ll Love This Vegan Dish?

You can eat ackee with basically anything on the side. I love pairing it with ground provisions: corn, plantains, yams, and sweet potatoes. Plus, it is so easy to make sauté onions, bell peppers, and a little kick of pepper (totally optional, but I love the heat!).

Then add your chickpeas—seasoned with black pepper and a touch of garlic powder- and let everything simmer together.

At the end, you will get the most flavorful dish that’s hearty and healthy. Believe me, the chickpeas give off a flavor that’s surprisingly close to saltfish. It’s so good, you won’t miss the meat at all.

My children love this recipe, and I have used it many times to trick them into eating a dish without any meat, which is very difficult to do, especially if you are living in a Caribbean household.

Ingredients

For the sautéed ackee and chickpeas:

• 1 can ackee (or fresh, cleaned ackee if available)
• 1 can chickpeas (drained and rinsed)
• 1 small onion, sliced
• 1–2 bell peppers (any color), sliced
• 1–2 hot peppers (optional, to taste)
• 1–2 tbsp oil (for sautéing)
• Black pepper, to taste
• Garlic powder, to taste
• Salt, if needed

Sauté your vegetables

I always start by opening my canned ingredients and emptying the contents into a bowl. My granny would always rinse out the canned sauce from the peas. So, I do that also. On medium heat, add your oil to a pan.

When the oil is hot, add your sliced onions, bell peppers, and a little hot pepper if you like spice. That part’s optional, but I love pepper, so I always add it.

Let the veggies sauté until they’re soft and fragrant. This is how I always start, whether I’m using saltfish or not.

Add your chickpeas and season.

Now go ahead and add your chickpeas. I don’t leave any behind in the can—it’s all going in. Season with black pepper and a little garlic powder.

Let that cook through for a few minutes so the chickpeas soak up all that flavor.

Fold in your ackee.

Time to add your ackee. Be gentle here, ackee is soft, and you don’t want to mash it up. Fold it in slowly and let it warm through. You’re not cooking it down, just letting it blend with the chickpeas and veggies.

Give it a few minutes to come together. That’s it.

Serve and enjoy

And there you have it, your ackee and chickpeas are ready!

It’s colorful, healthy, and so delicious.

It Is Super Healthy

This recipe is simple, the ingredients list is small, and well, you know, no meat or fish. My inspiration for this dish is that I wanted something that is healthy and that was true to my Caribbean roots.

Ackee and saltfish are our national dish, but I decided to swap the saltfish for chickpeas. And let me tell you, it works. Chickpeas naturally soak up seasoning beautifully and surprisingly taste close to the real thing.

Guy, not to mention the health benefits this dish has. According to Healthline, ackee is rich in healthy fats, especially oleic acid, which supports heart health and helps regulate cholesterol.

It also contains fiber, iron, and vitamin C, which contribute to better digestion, stronger immunity, and increased energy. When prepared properly, ackee is not only safe but deeply nourishing.

Chickpeas, on the other hand, are a plant-based protein. They’re high in fiber, which helps regulate blood sugar and keeps you feeling full longer. Chickpeas also support gut health by feeding beneficial bacteria and improving digestion.

Tips for Making It Your Own

• Use canned or fresh ackee: If you’re lucky enough to have fresh ackee, go for it. Just make sure it’s properly cleaned and boiled. Canned ackee works just fine and saves time.
• Season to your vibe: I didn’t measure anything, just added salt, black pepper, and garlic powder to taste. That’s how I cook. Trust your instincts.
• Pepper is optional: I love heat, so I added hot pepper to my sauté. But if you’re cooking for kids or someone sensitive to spice, you can skip it or use a milder pepper.
• Don’t overcook the ackee: Ackee is soft and delicate. Once you add it to the pan, fold it in gently and let it warm through. You’re not trying to mash it up—just let it soak in the flavor.

Leftovers And Storage

Ackee and chickpeas store well when handled properly, making them perfect for meal prep or leftovers.

Once cooked, allow the dish to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days.

Because ackee is delicate, avoid stirring too much when reheating; just warm it gently on the stovetop or in the microwave until heated through. If you’ve made a larger batch, you can freeze portions for later, but keep in mind that the texture of ackee may soften even more after thawing.

There you have it, an easy Jamaican vegan recipe that everyone will love including children. I hope that I can hear from you so please leave a comment on your suggestions and if you like this recipe or not. I love hearing from you.

More Jamaican Vegan Recipes

• Quick Jamaican Steamed Cabbage & Carrot Recipe
• Authentic Jamaican Jerk Marinade Recipe

Ackee And Chickpeas: A Jamaican Vegan Dish

Recipe by Ren PetersCourse: MainCuisine: Jamaican, VeganDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

270

kcal

Ackee and Chickpeas is a bold, plant-based twist on Jamaica’s national dish, rich, savory, and surprisingly close to the original.

Ingredients

• 1 can ackee (or fresh, cleaned ackee if available)

• 1 can chickpeas (drained and rinsed)

• 1 small onion, sliced

• 1–2 bell peppers (any color), sliced

• 1–2 hot peppers (optional, to taste)

• 1–2 tbsp oil (for sautéing)

• Black pepper, to taste

• Garlic powder, to taste

• Salt, if needed

Directions

• always start by opening my canned ingredients and emptying the contents into a bowl. My granny would always rinse out the canned sauce from the peas. So, I do that also. On medium heat, add your oil to a pan.
• When the oil is hot, add your sliced onions, bell peppers, and a little hot pepper if you like spice. That part’s optional, but I love pepper, so I always add it.
• Let the veggies sauté until they’re soft and fragrant. This is how I always start, whether I’m using saltfish or not.
• Now go ahead and add your chickpeas. I don’t leave any behind in the can—it’s all going in. Season with black pepper and a little garlic powder.
• Let that cook through for a few minutes so the chickpeas soak up all that flavor.
• Time to add your ackee. Be gentle here, ackee is soft, and you don’t want to mash it up. Fold it in slowly and let it warm through. You’re not cooking it down, just letting it blend with the chickpeas and veggies.
• Give it a few minutes to come together. That’s it.
• And there you have it, your ackee and chickpeas are ready!
• It’s colorful, healthy, and so delicious.