This is a stock image. It will be replaced it with my own soon😊. Dr John
Smashed chickpea spread is your answer for easy and tasty toasted sandwiches, placed over veggie on summer salads, or used as a cracker -smear for company. Add some lightly roasted vegies and you are off- the- ground! Dr John
Makes: 3 to 4 portions
Ingredients:
- 1 can [15 oz] low sodium Chickpeas- rinsed and drained (or 1 ¾ cup home cooked)
- 1 tsp or more Braggs Sprinkles [or use Dr. John’s Kitchen Quick Herbs de Provence mix recipe in the Spice Folder; or use ¾ tsp dry chopped rosemary.]
- 2 Tbsp diced yellow or red onion.
- 3 Tbsp or more filtered water- or fresh chickpea water- to desired consistency
- ½ Medium Red Pepper- well diced
- Optional: 2 tsp Coconut Aminos or low-sodium soy sauce
- Optional: 1 to 2 clove garlic- minced, or ¼ tsp garlic powder
- Optional: 2 tsp hot Red Pepper Sauce (like Sriracha)
- 2 to 3 Tbsp Creamy Cashew Mayo (recipe in the Sauces and Spreads folder)- [or use Follow Your Heart Light Veganaise; or use a Vegan Ranch Dressing]
- Whole Grain Bread- sliced- toasted if you like.
Instructions:
- Place cooked beans on a large plate or in a bowl and mash with a potato masher or back of a large serving fork. Leave some course pieces for texture.
- Add liquids, mayo and dry seasoning followed by red bell pepper and mix well.
- Adjust recipe adding more water, mayo, or seasoning if needed for taste and spreadable consistency.
Serving: Spread on bread or toast with a green leafy veggie. Alternatively scoop this smashed chickpea salad on a bed of salad greens and add tomato😊
Notes:
Spices: You may use any no-salt-added seasoning or use Dr John’s Spice Mix found in the Seasonings file the Client Recipe Folder.
Greens: Chopped Kale works well to place on sandwiches made with this spread; however, chopped Arugula, Collard Greens or Mustard Greens are great as well.
Beans: Cooked Chickpeas are a wonderful smash. You may substitute any cooked beans you desire.