Kale Chickpea Spread

by brookefiore

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Friday night dinner at my parent’s house usually means only one thing: market sandwiches. There’s a great little store down the road called the Mystic Market (for any of you who recall my Mystic Market Hummus   obsession…)

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The menu is varied and I have yet to order a sandwich I didn’t like. But last Friday, instead of ordering a sandwich I decided to make up my own, with the help and inspiration of some blog browsing. After all, one can only order the vegetarian wrap so many times before growing tired of it. I never managed to snap a photo of my sandwich but I did document the making of the main component,  a kale chickpea spread.

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This spread is a hybrid of a white bean dip and kale pesto. It provides a nice base to a sandwich or wrap, providing both plant-based protein and some fiber, along with the goodness of antioxidant-rich kale.

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Stored in some glass jars, this spread can be ready at a moments notice to be added atop salads, spread on sandwiches, or used a nice accompaniment to chips.

Kale Chickpea Spread

Adapted from A Couple Cooks Blog

Makes about 4 cups

2 cups kale leaves

3 garlic cloves

1/3 cup walnuts

1/2 cup grated parmesan cheese

2 pinches salt

juice from 1/2 of a lemon

1 TBSP balsamic vinegar

1/2 cup olive oil

2 cups chickpeas (soaked and cooked or canned (rinsed and drained)

Wash and dry kale. Tear in bite sized pieces. Add garlic, kale, and walnuts to the food processor and pulse about 6 times. Add parmesan cheese, salt, lemon juice, balsamic vinegar into mix and turn food processor on. Pour in olive oil in a steady stream.

Once olive oil is added stop food processor and add chickpeas. Pulse for about 6 more times and add a bit more salt, lemon juice and/or balsamic vinegar as needed for desired texture. Enjoy!

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