Since my eldest son and I eat plant based, we are always on the lookout for good spreads. The chickpea spread is a very welcome change from all the tomato and lentil curry pastes.
It makes a great sandwich topping and I personally love a big blob of it in one of my bowls, too. The chickpea spread keeps well for 3 days packed airtight in the fridge – although it never actually survives as long as that in our house – and I usually always make double the recipe right away. Unfortunately it doesn’t freeze well, otherwise it would of course be a perfect meal prep recipe – but hey a round of sandwiches in the evening, a blob in the bowl 2 days later and then the rest with some crackers and raw vegetables….
Ingredients chickpea spread:
- Chickpeas, canned or freshly cooked. I love to cook chickpeas fresh, but sometimes I forget to soak them. It’s great to be able to determine the consistency of the chickpeas yourself. I like them with a little more bite than the canned stuff is. But the chickpea spread tastes great even with canned goods!
- Vegan mayonnaise, the recipe is coming very soon, I promise! We actually eat almost only the homemade vegan mayonnaise, often it also becomes an aioli right away and is even tastier then. I wan’t say it’s healthy, with all the oil in there, but at least you can determine the quality of the ingredients and leave out all unnecessary additives.
- Dijon mustard, gives the chickpea spread a hearty note and slight spiciness
- Shallot, pleasantly mild in taste. If you don’t have a shallot you can replace it with 2 spring onions.
- Pickles (cucumber), for us it can’t be enough pickles in the spread, so adjust the amount if necessary
- Capers, nice and salty and they round out the flavor quite wonderfully. Who does not like capers at all, just leave them out.
- Lemon juice, gives the chickpea spread the necessary freshness kick
- Kala Namak salt, gives the salad the light egg note, indispensable in the combination of this recipe
- Salt and freshly ground pepper, always good for seasoning
- Sriracha, optional, for those who need a little spiciness at the end
How to prepare chickpea spread:
- Weigh the ingredients
- Finely chop capers, pickled cucumber and shallot
- Wash the chickpeas and drain them well, then crush them with a potato masher or a fork.
- Add all other ingredients, mix well
- Season with salt and pepper and let stand for at least 15-30 minutes.
Why you’ll love this recipe:
- Chickpeas are ideal protein suppliers, contain complex carbohydrates and plenty of fiber. They saturate very well and prevent cravings.
- The chickpea spread is almost reminiscent of egg salad due to the Kala Namak salt – a really good substitute, for all those who miss eggs in the purely plant-based diet.
- The ingredients are simple, the recipe too. Only the Kala Namak salt is perhaps not yet in every spice shelf. I would recommend it, it comes to use in my kitchen again and again…
Variations of chickpea spread:
- Instead of Kala Namak, the spread also tastes good with curry spice. It goes into another flavor, but this is no less delicious.
- Who does not like capers, simply omit them
Fancy another spread recipe?
Whether on a sandwich or as a bowl ingredient, this chickpea spread always tastes good!
- 1 can (400g) chickpeas or 250 g freshly cooked chickpeas, rinsed and drained
- 3 tablespoons vegan mayonnaise
- 1 tsp Dijon mustard
- 1 shallot
- 4 tbsp chopped pickles
- 1–2 tbsp capers
- 2 tbsp. lemon juice
- 1/4 tsp. Kala Namak
- salt, pepper
- Rinse and drain the chickpeas well and place them in a bowl
- Mash coarsely with a potato masher or a fork
- Finely chop the shallots, caper and pickles
- Mix in vegan mayonnaise, mustard, lemon juice, kala namak
- Season with salt and pepper
- Let stand for at least 15 – 30 minutes
The chickpea spread tastes best when it has some time to infuse. It can be stored in the refrigerator for up to 3 days, so it is worth doubling the quantity. Not suitable for freezing.
Keywords: Chickpeas, chickpea spread, chickpea salad, sandwich