Kale and Chickpea Salad or Sandwich Spread

Kale and chickpea salad or sandwich spread is fantastic on fresh bread, or as a filling for pita or wraps. Or, simply serve on its own (or in lettuce cups) to add more protein to the plate.

This tasty spread could be a great choice for teens who are on board with nourishing food options for home-packed school lunches.

Swap in other greens: Use a big handful of chopped baby spinach, arugula, or baby power greens in place of the kale; or watercress leaves.

What to serve with kale and chickpea salad

For a light warm-weather meal, serve with Golden and Sweet Potato Salad or Easy Green Bean  and Potato Salad and a fruit salad, using seasonal fruits of your choice. fresh bread or pita are welcome, too. Or skip the bread and serve in lettuce cups.

When the weather turns cooler, pair this with a soothing pureed soup. Fresh bread or pita are once again options, or make wraps with lettuce and tomato. Carrot Ginger Soup or Coconut Sweet Potato Soup are fantastic companion dishes.

Recipe is adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Easy and Tasty Vegan Chickpea Recipes
• Bean Salad Recipes
• Tasty, Easy Vegan Kale Recipes
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• Ridiculously Easy “Tofuna”

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Yield: 4 to 6

Kale and Chickpea Salad or Sandwich Spread

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Kale and chickpea salad or sandwich spread is fantastic on fresh bread, or as a filling for pita breads or in wraps with tender lettuce and sliced tomatoes. Or, simply serve on its own as a side dish.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 2 medium kale leaves (any variety)
• 1 medium carrot, cut into chunks, or 6 to 8 baby carrots
• 15-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 chopped fresh parsley, or 1 to 2 tablespoons minced fresh dill
• 1 to 2 scallions, green parts only, cut into large pieces, optional
• 1 to 2 tablespoons 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

Instructions

1. Strip the kale leaves away from the stems. Discard the stems and tear into several pieces. With a little olive oil rubbed into your palms, massage the kale leaves until they soften and turn bright green. This should take no more than a minutes.
2. Combine the kale and carrot in a food processor fitted with the metal blade; pulse on and off until finely chopped.
3. Add the remaining ingredients and pulse on and off until the chickpeas are evenly chopped and everything is nicely blended—don’t over-process; leave the mixture a bit chunky.
4. Transfer to a serving container and serve at once as suggested in the headnote, or cover and refrigerate until needed. 

See lots more plant-forward recipes for sandwiches & wraps and salads & sides.