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Vegan Kale Chickpea Sandwich Spread

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

Ingredients

  • 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

Instructions

  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