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    Home » Recipes » Raw Vegan Cooking

    Chickpea and Kale Sandwich Spread or Salad

    Published: Jul 10, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 ½ 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

    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.
    5 from 2 votes
    Print Pin Rate Email
    Course: Sandwich spread
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: chickpea salad, kale salad recipe, Sandwich Spread recipe
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4 to 6
    Calories: 233kcal
    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
    • 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
    US Customary - Metric

    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.

    Nutrition

    Calories: 233kcal | Carbohydrates: 19g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 387mg | Potassium: 427mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5671IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


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

    Nutrition information (per ½ cup serving)
    Calories: 220; Total fat: 7g; Protein: 13g; Carbohydrates: 29g; Fiber: 9g; Sodium: 208mg

    Chickpea and kale sandwich spread recipe

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

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    Reader Interactions

    Comments

    1. Juli Lane says

      July 10, 2014 at 5:46 am

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

    2. Elisa says

      July 10, 2014 at 4:17 pm

      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 says

      July 10, 2014 at 6:04 pm

      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. Sadhna Grover says

      July 18, 2014 at 9:45 pm

      This recipe is looking so nice, so definitely the taste will be awesome.

    5. Ali says

      October 12, 2014 at 10:22 am

      I have been using this recipe for a long time and anybody who has tried it has loved it 🙂

    6. Nava says

      October 12, 2014 at 6:57 pm

      Thanks, Ali! So glad you enjoy this.

    7. violet rocket says

      October 27, 2014 at 7:36 pm

      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!

    8. Tessa says

      November 01, 2014 at 2:00 pm

      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--

    9. Jena says

      April 22, 2015 at 4:55 pm

      Love this recipe! It's so good and easy to pack for lunches.

    10. Nava says

      April 22, 2015 at 10:19 pm

      Thank you, Jena. Glad you enjoy it.

    11. Andrew Mendosa says

      December 23, 2016 at 10:59 am

      5 stars
      Would this work with swiss chard as a substitute for the kale?

    12. Nava says

      December 23, 2016 at 11:02 am

      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?

    13. John C. says

      September 25, 2017 at 4:23 pm

      5 stars
      Great recipe! Thank you!

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