Ingredients:
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 veganaise or tahini
2 teaspoons 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
sea salt and freshly ground pepper, to taste
Fresh green sprouts (optional, to top)
*Variation: Use a good handful of baby spinach or arugula in place of the kale.
Directions:
1. Combine the kale and carrot in a food processor; pulse until finely chopped.
2. Add the remaining ingredients (except the sprouts) and pulse until the chickpeas are
evenly chopped and everything is nicely blended—don’t over process; leave the mixture
a bit chunky.
3. Transfer to a serving dish and serve at once, or cover and refrigerate until you are
ready to eat! To serve, spread mixture on top of a collard wrap and roll, scoop on top of
fresh greens (spinach, romaine, etc.), or put onto a piece of Ezekiel toast and garnish
with fresh green sprouts, if desired. Quick and easy power-packed lunch or dinner!
Adapted from: http://healthyblenderrecipes.com/recipes/
chickpea_and_kale_sandwich_spread_from_plant_power