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    Categories: Bean SaladsKale SaladsPlant Power RecipesRaw Kale SaladsSandwiches and WrapsVegan Recipes

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
Recipe Type: Sandwich spread
Cuisine: Vegan / healthy
Author: VegKitchen
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.
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
  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.
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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

Nava :