Figure 2: Organoleptic properties of innovative read-to-eat chickpea-based vegan diets incorporating different vegetables. Recipes; CCVD: caluiflower chickpea-based vegan diet (-♦-), PCVD: pea chickpea-based vegan diet (-■-), ZCVD: zucchini chickpea-based vegan diet (-▲-), TCVD: taro chickpea-based vegan diet (-□-), BCVD: bean chickpea-based vegan diet and SCVD (-Δ-): spinash chickpea-based vegan diet (-●-), see Table 1, material and methods.