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Kale Chickpea Sandwich Spread

Tess Masters
  • 10 minutes
  • Serves 2

INGREDIENTS

2

medium kale leaves, (ribbed)

1

medium carrot, (peeled and cut into chunks)

1

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

2 tbsp

nutritional yeast 

1/3 cup

tahini

1/4 cup

fresh flat-leaf parsley leaves

2

green onions (green parts only), (roughly chopped )

2 tbsp

fresh lemon juice 

2 tsp

prepared yellow mustard

1

teaspoon  Celtic sea salt, (plus more to taste)

1/2 tsp

curry powder, (plus more to taste)

1/2 tsp

ground cumin, (plus more to taste)

1/8 tsp

freshly ground pepper, (plus more to taste)