Chickpea Spread is a wonderful in so many ways - not just on regular sandwiches and wraps but as a salad and filling for a cool lettuce taco or as a dip to scoop with your favorite veggies or chips! Stuff pretty little peppers, tomatoes, lettuce cups, endive, celery, etc. for a delicious and easy snack or starter.
Cook your own chickpeas or use canned; I cook a big batch so there is enough for a couple of different recipes as well as freeze a portion or two for another day as they freeze well.
Notes:
1. I do the whole thing using the food processor; if you like the veggies chunkier, the carrots and celery may be finely chopped with a knife and added at the end and pulsed once or twice just to mix.
2. Homemade or purchased vegan mayo works quite well.
3. Other herbs like basil, cilantro, chives, etc may be added instead of or in addition to the parsley.
INGREDIENTS:
Cook your own chickpeas or use canned; I cook a big batch so there is enough for a couple of different recipes as well as freeze a portion or two for another day as they freeze well.
Notes:
1. I do the whole thing using the food processor; if you like the veggies chunkier, the carrots and celery may be finely chopped with a knife and added at the end and pulsed once or twice just to mix.
2. Homemade or purchased vegan mayo works quite well.
3. Other herbs like basil, cilantro, chives, etc may be added instead of or in addition to the parsley.
INGREDIENTS:
1 Handful raw or roasted Almonds, around 1/4 cup
2 ribs Celery include leaves, coarsley chopped
1 carrot, coarsley chopped
1 Handful Parlsley, tough stems removed
1 Handful Parlsley, tough stems removed
2 cups cooked Chickpeas
1 Tbsp prepared Mustard, any kind
1/3 cup Vegan Mayonnaise
1/4 - 1/2 tsp Cayenne (optional)
Salt & Pepper to taste
Fresh Lemon Juice, as desired
Optional Add-ons:
Kosher Dill Pickles
Sweet Pickle Reslish
Hot green Chiles, Jalapeno/Serrano, chopped
Fresh Coriander/Cilantro or other herbs
Other Nuts, roasted and finely chopped
METHOD:
If the chickpeas are freshly cooked, drain (reserve cooking broth for soups or other uses) and cool.
Place the almonds in the bowl of the foodprocessor fitted with the metal blade. Pulse until the nuts are coarsely chopped or according to your preference. Pour into a bowl and set aside.
In the same bowl of the food processor, add carrots and celery; pulse a few times until coarsely chopped.
Add the parlsley and pulse again until parsley is chopped.
Tip the drained chickpeas and pulse a few of times until chopped but not pureed or to your desired constistency.
Add the rest of the ingredients and the reserved almonds; pulse a few times just until mixed well. Taste and adjust seasonings, add a little more carrots or celery, etc. Mix well.
Scoop out the Chickpea Spread into a clean container and store in the fridge until needed.
The spread is better if it is made a few hours ahead to meld the flavors. Chickpea spread may be made a couple of days ahead and reserved in the fridge until needed. The spread tastes best for 3 to 5 days.
Serve cold or cool on toast, as filling for sandwiches or wraps, or as a dip with veggies and chips.
Enjoy!!
Hot green Chiles, Jalapeno/Serrano, chopped
Fresh Coriander/Cilantro or other herbs
Other Nuts, roasted and finely chopped
METHOD:
If the chickpeas are freshly cooked, drain (reserve cooking broth for soups or other uses) and cool.
Place the almonds in the bowl of the foodprocessor fitted with the metal blade. Pulse until the nuts are coarsely chopped or according to your preference. Pour into a bowl and set aside.
In the same bowl of the food processor, add carrots and celery; pulse a few times until coarsely chopped.
Add the parlsley and pulse again until parsley is chopped.
Tip the drained chickpeas and pulse a few of times until chopped but not pureed or to your desired constistency.
Add the rest of the ingredients and the reserved almonds; pulse a few times just until mixed well. Taste and adjust seasonings, add a little more carrots or celery, etc. Mix well.
Scoop out the Chickpea Spread into a clean container and store in the fridge until needed.
The spread is better if it is made a few hours ahead to meld the flavors. Chickpea spread may be made a couple of days ahead and reserved in the fridge until needed. The spread tastes best for 3 to 5 days.
Serve cold or cool on toast, as filling for sandwiches or wraps, or as a dip with veggies and chips.
Enjoy!!
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