Chickpea Sandwich Spread
Here’s a delicious vegan sandwich spread adapted from Full of Beans to keep in your refrigerator for easy lunches.
I discovered this recipe a while back and have really enjoyed it since. It’s a great one to make in bulk because it lasts a long time in the frig. It’s also very versatile. For instance, the original recipe calls for shredded carrots. I like to leave them out once in a while and add fresh slices of avocado to my sandwich instead. I’ve even drop the celery once in a while and replace it with a tablespoon of capers instead.
You can also add mustard or dill. The point is, this is a very versatile vegan recipe, so go ahead, make it your own! I should add that it makes a great appetizer too. Just put it in a pretty bowl and serve it up with a favorite cracker.
Legumes as a Protein Source for Vegans
When paired with whole grains, legumes are an essential protein source for anyone living a vegan lifestyle. They need to be combined in this way in order to form a complete protein. When this is one of your main protein sources, it is important to remember to combine it.
Here’s a list of some of my favorite ones:
- Cannellini beans
- Chick peas (garbanzo beans)
- Black beans
- Kidney beans
- Split peas
- Northern beans
- Black eyed peas
You can find legumes canned, in dried form, or ground into a flour. I always have canned beans in my pantry. They’re great for last minute salads and soups. If you are starting from dried beans just remember they need an overnight soak to soften them. Garbanzo flour is one of my favorites for when I make Indian dishes.
Vegan Recipe: Chickpea Sandwich Spread
- 2 15 oz cans of chickpeas (you can substitute 3 cups cooked chickpeas)
- 1 carrot
- 2 stalks celery
- 1/2 small red onion
- 1/3 cup vegan mayonnaise (add less if you don’t want it creamy)
- kosher salt to taste
- 3 turns of fresh ground pepper, or more to taste.
- Drain and rinse your chickpeas
- Shred the carrot and finely dice your celery and onion
- In a medium size bowl, mash chickpeas with a fork or the back of a spoon. Leave some beans whole to add texture to the spread.
- Add remaining ingredients and mix well.
This vegan chickpea spread has become a favorite in our home. Although I find it delicious as soon as it’s made, it tastes even better the longer it sits. If you can give it at least an hour to marry the flavors, you’ll see what I mean!
If your looking for something a little “meatier” try our vegan Black Bean Burger.