Kale Chickpea Sandwich Spread

October 24, 2014

This kale chickpea sandwich spread is vegan, gluten-free, and loaded with nutrients and incredible flavor. It’s also great served as a dip with veggies.

This kale chickpea sandwich spread is vegan, gluten-free, and loaded with nutrients and incredible flavor. It’s also great served as a dip with veggies.

I’m always on the look out for delicious flavorful vegan toppings for sandwiches and wraps, so I was really excited when I found this recipe in the Plant Power cookbook. Nava Atlas has written so many cookbooks, and she always includes sensational spreads. I posted the Very Green Avocado Tahini Dip a couple of years ago, and this Chickpea and Kale Sandwich spread is just as delicious.

Nava says, “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.”

I had the honor of blurbing this amazing cookbook. I just love it. This is the book I will be giving to anybody who is embarking on a plant-based lifestyle. This book is a comprehensive guide to being vegan that is practical and accessible. Nava includes tips about how to get all of your nutrients, including a whole section on the best sources of plant based protein. Then, she gives the complete lowdown on how to set up a vegan pantry. There’s a section on her commonly used kitchen tools, great strategies for meal planning, tips for making food prep easier, ideas for singles, couples, families with different eating plans, and fantastic tips for where to get your produce. I particularly love the section on Five Easy Ways To Eat More Leafy Greens.

Then, there’s over 150 incredible recipes to serve as inspiration. I really like how the recipes are organized. The first chapter is all about plant based protein, showing you how to prepare tofu, tempeh, seitan, beans, quinoa, and all kinds of easy sauces to make them taste good! I love the Lemon and Garlic Beans and the Quick Quinoa Paella.

There’s main dishes, soups, stews, pasta, pizza, Asian dishes, tortilla specialties, salads, and veggie side dishes, as well as ideas for breakfast, lunch, dinner, snacks, and desserts. Some of my favorite recipes are the coconut curried vegetable stew, spicy eggplant in garlic sauce, tempeh and walnut soft tacos, Thai-flavored salad wraps, ultimate eggless egg salad, and the chocolate nut butter truffles.

I am heading off to the store to grab some more chickpeas to make another batch of this spread. I made a loaf of The Life Changing Loaf of Bread from My New Roots this morning, and this is going to be fabulous on top of it!

Grab your copy of Plant Power.


Kale Chickpea Sandwich Spread

This kale chickpea sandwich spread is vegan, gluten-free, and loaded with nutrients and incredible flavor. This can also be served as a dip with veggies and crackers. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Tess Masters


  • 2 medium kale leaves, ribbed
  • 1 medium carrot, peeled and cut into chunks
  • 1 (15oz/439g) can chickpeas, drained and rinsed
  • 2 tablespoons nutritional yeast 
  • 1/3 cup tahini
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 green onions (green parts only), roughly chopped 
  • 2 tablespoons fresh lemon juice 
  • 2 teaspoons prepared yellow mustard
  • 1 teaspoon  Celtic sea salt, plus more to taste
  • 1/2 teaspoon curry powder, plus more to taste
  • 1/2 teaspoon ground cumin, plus more to taste
  • 1/8 teaspoon freshly ground pepper, plus more to taste


  1. Combine the kale leaves and carrot in a food processor fitted with the s blade, and pulse until finely chopped.
  2. Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is combined but still a bit chunky.
  3. Transfer to a serving container and serve at once, or cover and refrigerate until needed.
  4. Nutrition information (per 1/2 cup serving) Calories: 220; Total fat: 7g; Protein: 13g; Carbohydrates: 29g; Fiber: 9g; Sodium: 208mg

Recipe Notes

Recipe from Plant Power by Nava Atlas. ©2014, published by HarperOne
Photo by Trent Lanz and styling by Alicia Buszczak


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