Chickpea and Kale Sandwich Spread or Salad

Chickpea and kale sandwich spread

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
Chickpea and Kale Sandwich Spread or Salad
Recipe type: Sandwich spread
Cuisine: Vegan / healthy
Prep time: 
Total time: 
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.
  • 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
  1. Combine the kale and carrot in a food processor; pulse until finely chopped.
  2. 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.
  3. Transfer to a serving container and serve at once, or cover and refrigerate until needed.

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

Chickpea and kale sandwich spread recipe

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13 comments on “Chickpea and Kale Sandwich Spread or Salad

  1. Juli Lane

    This is an absolutely fantastic spread! We have followed you through Vegetariana, Vegetarian Express, Vegan Express–your recipes are consistently outstanding. Thanks!

  2. Elisa

    Unexpected taste! Daughter who doesn’t like the texture of mayo based salads–even the chickpea tuna salad, liked this one very much and will take recipe back to college with her! Cost is about a dollar a meal for four!

  3. Nava Post author

    Thanks so much, Judi! Wow, if you’ve been with me since Vegetariana, we’ve been on this journey together for a long time!

  4. violet rocket

    Thank you so much for this delicious recipe! When I was becoming a vegetarian almost 20 years ago, my mama bought “Vegetarian Express” for me, a cookbook I use to this day! My favorite recipe is Peanut Butter Spirals. Thank you for all of your recipes past & present!

  5. Tessa

    Can’t wait to try this recipe. Ingredients call for 2T nutritional yeast. Is my sense correct that the recipe is referring to flakes and not powder (as powdered nutritional yeast measurements are usally half that of that called for when using flakes) Thanks–

  6. Nava Post author

    Andrew, I’d have to admit that I’m not sure. If you like raw chard, then by all means, but I find it has a kind of unpleasantly chewy texture if not lightly cooked. Or maybe you can massage it in the same way that kale is massaged, so that it softens and breaks down a little. Or, you can lightly steam it before using it in the recipe. If you experiment with this, can you let us know how it turns out?

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