Chickpea and Kale Sandwich Spread

By blum099

This chickpea and kale sandwich spread recipe makes a tasty and healthful lunch, or it can be used as a dip for an appetizer or snack packed with nutrients.

Ingredients

• 2 medium kale leaves of any variety, rinsed well
• 1 medium carrot, peeled and cut into chunks
• 2 cups cooked or one (15 to 16 ounce) can chickpeas, drained and rinsed
• 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)

Preparation

Step 1

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 overprocess; 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.