Vegan Chickpea Spread

No matter what form chickpeas are in, I’m a die-hard fan. Typically I roast them or use them raw on salads, so when I found this recipe for a chickpea spread, I had to give it a try since it’s a deviation from the normal way I enjoy chickpeas. The key to making the spread stick together and have a distinct flavor lies in the mustard. Don’t be discouraged if the mix doesn’t stick together as, say, a hummus would — it’s not meant to. Enjoy!

Vegan Chickpea Spread


> 1 can chickpeas, drained
> 1 carrot, diced
> 4 green onions, diced
> 2 teaspoons yellow mustard
> 1 teaspoon coconut water


In a medium bowl, mash the chickpeas with a fork until the majority of the chickpeas are no longer whole. Add the carrot, onions, yellow mustard and coconut water. Stir until well combined. Season with salt and pepper.

Serve on crackers, toast or vegetable rounds (zucchini seen here).

Makes 4 snack-size servings.

Adapted from MindBodyGreen.


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