Chickpea spread

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?

• Pumpkin spread with spicy gomasio

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