1

ABOUT THE RECIPE:

If you’re craving a terrific plant-based substitute for egg salad or chicken salad, search no further. The texture, taste and delicate flavors of this Carrot-Chickpea Sandwich Spread are both satisfying and hearty. It also makes a tasty appetizer spread served with flatbread or crackers, or scooped into Cute Little Tortilla Bowls (recipe below)

Makes 3 to 4 servings

2

INGREDIENTS:

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon sea salt, plus more as needed
Several grinds freshly ground black pepper, plus more as needed
2/3 cup grated carrots
1 tablespoon capers, drained and rinsed (optional)

3

INSTRUCTIONS:

Put the chickpeas, mayonnaise, mustard, chili powder, and paprika in a medium-sized bowl and mash using a potato masher or large fork until combined, but still chunky. Stir in the sea salt and freshly ground pepper.

4

Fold in the grated carrots and optional capers. Season with more salt or pepper, to taste. Serve at room temperature, or cover, and refrigerate for 2 to 3 hours, and serve cold.

5

VARIATION: Carrot-Chickpea Spread in Cute Little Tortilla Bowls – (Makes 10 to 12 servings) For a festive appetizer-style presentation, line the bottom of 10 to 12 Cute Little Tortilla Bowls (recipe below) with finely chopped Napa cabbage or romaine lettuce. Top with a small scoop of the Carrot-Chickpea Spread and garnish with tiny carrot sticks and mini-red pepper slices. Arrange the little bowls on a pretty platter and serve.

6

CUTE LITTLE TORTILLA BOWLS
Makes 12 bowls
3, 10- to 11-inch whole wheat or whole-grain tortillas (see note)

Preheat the oven to 350 degrees F. Put 1 tortilla on a cutting board, and cut into 4 rounds using a 4- to 4 ½ -inch, round cookie cutter. Gently press and carefully fit each round into the inside of 1 jumbo cup in each of 2, six-cup jumbo muffin tins (twelve-cups in all). Repeat until all of the tortillas are cut and snuggly fit into a jumbo muffin cup.

Bake for 6 to 9 minutes, or until the tortilla bowls are almost firm, and slightly golden on the bottom and around the edges. Transfer the tortilla bowls to a wire rack, and let cool for at least 20 minutes, before filling and serving. Stored in a tightly covered container in the refrigerator, tortilla bowls will keep up to 4 days.

Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.

Ingredients

Directions

1

ABOUT THE RECIPE:

If you’re craving a terrific plant-based substitute for egg salad or chicken salad, search no further. The texture, taste and delicate flavors of this Carrot-Chickpea Sandwich Spread are both satisfying and hearty. It also makes a tasty appetizer spread served with flatbread or crackers, or scooped into Cute Little Tortilla Bowls (recipe below)

Makes 3 to 4 servings

2

INGREDIENTS:

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon sea salt, plus more as needed
Several grinds freshly ground black pepper, plus more as needed
2/3 cup grated carrots
1 tablespoon capers, drained and rinsed (optional)

3

INSTRUCTIONS:

Put the chickpeas, mayonnaise, mustard, chili powder, and paprika in a medium-sized bowl and mash using a potato masher or large fork until combined, but still chunky. Stir in the sea salt and freshly ground pepper.

4

Fold in the grated carrots and optional capers. Season with more salt or pepper, to taste. Serve at room temperature, or cover, and refrigerate for 2 to 3 hours, and serve cold.

5

VARIATION: Carrot-Chickpea Spread in Cute Little Tortilla Bowls – (Makes 10 to 12 servings) For a festive appetizer-style presentation, line the bottom of 10 to 12 Cute Little Tortilla Bowls (recipe below) with finely chopped Napa cabbage or romaine lettuce. Top with a small scoop of the Carrot-Chickpea Spread and garnish with tiny carrot sticks and mini-red pepper slices. Arrange the little bowls on a pretty platter and serve.

6

CUTE LITTLE TORTILLA BOWLS
Makes 12 bowls
3, 10- to 11-inch whole wheat or whole-grain tortillas (see note)

Preheat the oven to 350 degrees F. Put 1 tortilla on a cutting board, and cut into 4 rounds using a 4- to 4 ½ -inch, round cookie cutter. Gently press and carefully fit each round into the inside of 1 jumbo cup in each of 2, six-cup jumbo muffin tins (twelve-cups in all). Repeat until all of the tortillas are cut and snuggly fit into a jumbo muffin cup.

Bake for 6 to 9 minutes, or until the tortilla bowls are almost firm, and slightly golden on the bottom and around the edges. Transfer the tortilla bowls to a wire rack, and let cool for at least 20 minutes, before filling and serving. Stored in a tightly covered container in the refrigerator, tortilla bowls will keep up to 4 days.

Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.

Carrot-Chickpea Spread
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