Kichererbsensalat Sandwich
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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….

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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.
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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…
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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?

Kichererbsenaufstrich auf Vollkornbrot
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Kichererbsensalat Sandwich

Chickpea spread

  • Author: Tina
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Snack

Description

Whether on a sandwich or as a bowl ingredient, this chickpea spread always tastes good!


Ingredients

Scale
  • 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
  • 12 tbsp capers
  • 2 tbsp. lemon juice
  • 1/4 tsp. Kala Namak
  • salt, pepper

Instructions

  1. Rinse and drain the chickpeas well and place them in a bowl
  2. Mash coarsely with a potato masher or a fork
  3. Finely chop the shallots, caper and pickles
  4. Mix in vegan mayonnaise, mustard, lemon juice, kala namak
  5. Season with salt and pepper
  6. Let stand for at least 15 – 30 minutes

Notes

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

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