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.  

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, or layered scoop of it on a sturdy flatbread and served open-faced.

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Course: Sandwich spread

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4 to 6

Author: Veg Kitchen

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
• 1/3 cup vegan mayonnaise
• 2 teaspoons yellow mustard
• 1/4 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
• 1/2 teaspoon curry powder or more to taste
• 1/2 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.

Variation: 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

• Here are more recipes for bean salads.
• Here are more recipes for vegan sandwiches and wraps.