sandwich spread recipe

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.

Chickpea and Kale Sandwich Spread or Salad

kale leaves (any variety, rinsed well)

carrot

nutritional yeast (optional, but highly recommended)

mayonnaise

yellow mustard

parsley leaves dill leaves

scallions

curry powder (or more to taste)

ground cumin (or more to taste)

pepper

green sprouts (optional)

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 over-process; leave the mixture a bit chunky.

Transfer to a serving container and serve at once, or cover and refrigerate until needed.

This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf.

Sharon’s Chickpea Salad or Sandwich Spread

chickpeas (garbanzo beans, drained and rinsed)

carrots (shredded (about 2 medium carrots))

celery (finely chopped (1 large or 2 average-size stalks))

lemon juice (from about 1 lemon)

vegan mayonnaise (or as desired)

chives

sweet pickle relish (or more, to taste)

nutritional yeast (optional but highly recommended)

dill

sea salt (or

Mash chickpeas in a bowl with a potato masher until there are no whole chickpeas left. A potato masher works best but if you don’t have one, you can use a fork (or for the totally lazy, place the chickpeas in a food processor and pulse on and off until finely chopped).

Combine the mashed chickpeas with the remaining ingredients and mix together. Serve as suggested below.

This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round.

Green Pea and Arugula Spread

olive oil

onion

garlic (minced)

baby arugula (plus more for serving)

cashews

peas

lemon juice (or

dill (plus more for serving)

Salt and pepper

baguette

arugula leaves

radishes cucumber

dill sprigs

Heat the oil in a medium skillet. Sauté the onion and garlic slowly over medium-low heat, stirring frequently, until nicely browned.

Add the arugula with a splash of water, cover, and steam for just a minute or so, until it wilts.

Place the toasted nuts of choice in the container of a food processor. Process until ground down to a fine meal.

Add the onion and arugula mixture along with the remaining ingredients to the food processor. Process until smoothly pureed, scraping down the sides as needed. Add small amounts of water as need be to loosen the mixture.

Scrape the mixture into a serving bowl. Surround with baguette slices, extra arugula leaves, sliced radishes and/or cucumber, and dill sprigs with which to embellish individual servings.

Store any unused portion in an airtight container, where it will keep in the refrigerator for several days.

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The most viewed sandwich spread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chickpea and Kale Sandwich Spread o...

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Green Pea and Arugula Spread

The most viewed sandwich spread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine