Kale and Chickpea Sandwhich Spread

Kale and Chickpea Sandwich Spread
From healthyblenderrecipes.com

•    2 medium kale leaves (any variety), rinsed well
•    1 medium carrot, peeled and cut into chunks
•    2 cups cooked or one 15- to 16-ounce can (drained and rinsed) chickpeas
•    2 tablespoons nutritional yeast (optional, but highly recommended)
•    1/3 cup vegan mayonnaise (I used vegenaise) or tahini
•    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 lemon juice, or more 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)
1.    Combine the kale and carrot in a food processor; pulse until finely chopped.
2.    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.
3.    Transfer to a serving container and serve at once, or cover and refrigerate until needed.

Posted on July 10, 2016 and filed under beans & legumes.