Chickpea Salad Dip + Spread

I have tried to create a creamy but substantial salad sandwich dip for some time now and this is the best I have ever had! It does not dry out when stored like others I have tried and can be kept in the refrigerator and snacked on for a few days while keeping the same consistency.

Ingredients

  • Chickpeas
  • Red Onion
  • Vegan Mayo
  • Dijon Mustard
  • Apple Cider Vinegar
  • Nutritional Yeast
  • Green Chilis
  • Salt
  • Pepper
  • Garlic Powder
  • Crushed Red Pepper Flakes
  • Oregano
  • Parsley
  • Dill
  • Turmeric
  • Cumin Powder

Steps

  • To a food processor, add 1/4 c vegan mayo, 1 Tbsp dijon mustard, 1 tsp nutritional yeast, 1/4 tsp minced green chilis or green chili paste, 1/4 tsp apple cider vinegar, 1/4 tsp dried parsley (or 1 Tbsp fresh chopped parsley), 1/4 tsp black pepper, and a pinch of salt — puree for few seconds until combined
  • Rinse and drain 1 can of chickpeas
  • Add 1/4 small red onion and 1/2 of the chickpeas to the food processor — chop through until onion completely chopped and ingredients combined
  • Add 1/4 tsp garlic powder, 1 tsp red pepper flakes, 1/2 tsp oregano, 1/4 tsp dill, 1/4 tsp turmeric, and the rest of the chickpeas — pulse a few times on chop setting to mix through
  • Enjoy!
  • I could not wait to make a sandwich with this and just dunked some crackers into the mix and it was delightful that way

Shopping List

The following are affiliate links to products available through Amazon although can certainly be found in local grocers

Published by Maditative Vegan

Physician. Yogi. Lover of all animals, especially my dog (who also loves fruits and vegetables as much as I do)

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