Kale Chickpea Sandwich Spread {Vegan Gluten-Free}

theblendergirl.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

2 medium kale leaves, ribbed

1 medium carrot, peeled and cut into chunks

1 (15oz/439g) can chickpeas, drained and rinsed

2 tablespoons nutritional yeast

⅓ cup tahini

¼ cup fresh flat-leaf parsley leaves

2 green onions (green parts only), roughly chopped

2 tablespoons fresh lemon juice

2 teaspoons prepared yellow mustard

1 teaspoon Celtic sea salt, plus more to taste

½ teaspoon curry powder, plus more to taste

½ teaspoon ground cumin, plus more to taste

⅛ teaspoon freshly ground pepper, plus more to taste

Directions at theblendergirl.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer