Chickpea and Kale Sandwich Spread or Salad

Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. This makes about 2 to 2 1/2 cups. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.





5.0 from 2 reviews Save Print Chickpea and Kale Sandwich Spread or Salad Author: VegKitchen Recipe type: Sandwich spread Cuisine: Vegan / healthy Prep time: 15 mins Total time: 15 mins Serves: 4 to 6 Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap, or layered scoop of it on a sturdy flatbread and served open-faced. Ingredients 2 medium kale leaves (any variety), rinsed well

1 medium carrot, peeled and cut into chunks

2 cups cooked or one 15- to 16-ounce can (drained and rinsed) chickpeas

2 tablespoons nutritional yeast (optional, but highly recommended)

⅓ cup vegan mayonnaise

2 teaspoons yellow mustard

¼ cup fresh parsley leaves or 1 to 2 tablespoons fresh dill leaves

1 to 2 scallions, green parts only, cut into large pieces, optional

1 to 2 tablespoons freshly squeezed or bottled lemon juice, to taste

½ teaspoon curry powder, or more to taste

½ teaspoon ground cumin, or more to taste

Freshly ground pepper to taste

Fresh green sprouts, optional Instructions Combine the kale and carrot in a food processor; pulse until finely chopped. Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is nicely blended—don’t over-process; leave the mixture a bit chunky. Transfer to a serving container and serve at once, or cover and refrigerate until needed. 3.3.3077

Use a good handful of baby spinach or arugula in place of the kale.

Nutrition information (per 1/2 cup serving)

Calories: 220; Total fat: 7g; Protein: 13g; Carbohydrates: 29g; Fiber: 9g; Sodium: 208mg