Venezuelan Reina Pepiada-Style Chickpea Arepa
Griddled Venezuelan-style arepas made with P.A.N. Pre-Cooked White Corn Meal and filled with a creamy vegan chickpea, avocado, lime, cilantro, and red onion salad.
- arepa
- avocado
- breakfast
- brunch
- budget-friendly
- chickpea arepa
- chickpeas
- cilantro
- dairy-free
- dinner
- egg-free
- fresh
- gluten-free
- griddled
- handheld
- high-protein
- light meal
- lime
- lunch
- main course
- masarepa
- nut-free
- p.a.n. cornmeal
- pantry staples
- plant-based
- precooked white cornmeal
- red onion
- reina pepiada-style chickpea arepa
- shellfish-free
- south american
- soy-free
- stovetop
- stuffed arepa
- vegan
- vegan reina pepiada
- vegetarian
- venezuelan
- weeknight
- Cuisine
- Venezuelan
Shopping options
Check ingredients to include themPackage used · most used first
Avocado · 1 Each
Fresh Large Ripe Avocado
100%
Details
Limes · 2 Each
Fresh Large Limes - Each
100%
Details
Canned chickpeas, rinsed and drained · 1 Can
Goya® Canned Chick Peas
100%
Details
P.A.N. Pre-Cooked White Corn Meal · 2 Cup
P.A.N. Precooked White Cornmeal
28%
Details
Fresh cilantro, chopped · 0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Details
Red onion, finely diced · 0.25 Cup
Jumbo Red Onions
14%
Details
Vegetable oil · 1 Tablespoon
Crisco Pure Vegetable Oil, Gluten-Free, 16 fl oz
3%
Details
Ground black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
1%
Details
Kosher salt · 1.5 Teaspoon
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
0%
Details
Warm water · 2.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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3 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- warm water-2 1/2 cups
- P.A.N. Pre-Cooked White Corn Meal-2 cups
- fresh cilantro-1/4 cup
- red onion-1/4 cup
- canned chickpeas-1 can
- medium limes-2 each
- large avocado-1 each
- vegetable oil-1 tablespoon
- Kosher Salt-1 1/2 teaspoons
- ground black pepper-1/4 teaspoon
Rinse and drain the chickpeas, finely dice the red onion, chop the cilantro, and juice the limes; keep the avocado uncut until you are ready to mix the filling.
Keep the knife blade angled away from your fingers while dicing the onion, chopping cilantro, and cutting limes.
In a mixing bowl, stir warm water with 1 teaspoon kosher salt. Gradually add P.A.N. Pre-Cooked White Corn Meal and mix until a soft dough forms.
Knead the dough for 1 minute, then let it rest for 5 minutes so the corn meal hydrates fully.
Divide the dough into 4 equal portions and pat into 4-inch rounds, about 3/4 inch thick. Smooth any cracked edges with damp fingers.
Heat the skillet or griddle over medium heat and brush with 1 tablespoon vegetable oil. Griddle the arepas for 5 to 6 minutes per side, until golden brown and lightly crisp.
Use a heat-safe spatula when turning the hot arepas on the skillet or griddle.
Reduce the heat to medium-low, cover the skillet, and cook the arepas for 5 minutes more, turning once, until they feel firm and sound slightly hollow when tapped.
Open the skillet lid away from your face to avoid steam burns.
Transfer the arepas to a cutting board and let them rest for 3 minutes before splitting.
Let the arepas rest briefly before splitting so the hot interior does not burn your fingers.
While the arepas rest, halve and pit the avocado. Mash the avocado with the lime juice, remaining 1/2 teaspoon kosher salt, and black pepper until creamy but still chunky.
Use a stable cutting board and keep fingers clear when halving and pitting the avocado.
Add the chickpeas to the avocado mixture and mash about half of them. Fold in the red onion and cilantro until the filling is creamy and well combined.
Split each warm arepa through the side to make a pocket, keeping one edge attached. Spoon in the chickpea avocado filling and serve while the arepas are warm and crisp.
Cut carefully through the warm arepas and watch for hot steam from the pocket.
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