Kale Chickpea Sandwich Spread
I’m always on the look out for delicious flavorful vegan toppings for sandwiches and wraps, so I was really excited when I found this recipe in the Plant Power cookbook. Nava Atlas has written so many cookbooks, and she always includes sensational spreads. I posted the Very Green Avocado Tahini Dip a couple of years ago, and this Chickpea and Kale Sandwich spread is just as delicious.
Nava says, “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.”
Kale Chickpea Sandwich Spread
This kale chickpea sandwich spread is vegan, gluten-free, and loaded with nutrients and incredible flavor. This can also be served as a dip with veggies and crackers.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Ingredients
2 medium kale leaves, ribbed1 medium carrot, peeled and cut into chunks1 (15oz/439g) can chickpeas, drained and rinsed2 tablespoons nutritional yeast 1/3 cup tahini1/4 cup fresh flat-leaf parsley leaves2 green onions (green parts only), roughly chopped 2 tablespoons fresh lemon juice 2 teaspoons prepared yellow mustard1 teaspoon Celtic sea salt, plus more to taste1/2 teaspoon curry powder, plus more to taste1/2 teaspoon ground cumin, plus more to taste1/8 teaspoon freshly ground pepper, plus more to taste
Instructions
Combine the kale leaves and carrot in a food processor fitted with the s blade, and pulse until finely chopped.
Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is combined but still a bit chunky.
Transfer to a serving container and serve at once, or cover and refrigerate until needed.
Nutrition information (per 1/2 cup serving) Calories: 220; Total fat: 7g; Protein: 13g; Carbohydrates: 29g; Fiber: 9g; Sodium: 208mg
Recipe Notes
Recipe from Plant Power by Nava Atlas. ©2014, published by HarperOne
Photo by Trent Lanz and styling by Alicia Buszczak