chickpea cashew spread with veggies

Posted April 15, 2012 by Merry Graham
I've been researching chickpeas! Don't ask why because I really don't know why! The little balls of golden nutrition are just so interesting. Baked, fried, mashed, or ground chickpeas are delicious. Years ago, I had the most delicious chicken cashew sandwich at a party. I asked the host for the recipe. I asked, "What specific brand of mayonnaise did you use?" She laughed and proclaimed, "You can always tell a good cook when they ask for specific brand name." Mindful Mayo® Dressing is now my 1st choice when mayonnaise is required in a recipe. I decided to transform my beloved chicken cashew spread into chickpea cashew spread. So glad I did because everyone LoVes this nutritious and delicious spread. Now I can't wait until someone tries my updated spread and asks what kind of mayonnaise I have used!
Posted in :, Cuisines :
  • Prep Time : 12 min
  • Cook Time : 1 min
  • Yields:


  • 2 (14- 16 oz) can chickpeas
  • 2 celery stalks, cut in 1-inch pieces
  • 1/2 cup loosely packed parsley leaves
  • 1 1/2 cups lightly salted cashews or dry roasted cashews or raw cashews
  • 1/2 cup Earth Balance® MindfulMayo® Dressing and Sandwich Spread
  • 1 tablespoon Champagne honey mustard
  • 1 tablespoon classic yellow mustard
  • 1/2 large red bell pepper, chopped
  • 3 green onions, green and white parts chopped
  • 4 baby sour cornichons pickles, or favorite pickle about 2 tablespoons chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon ground garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 large bag mini sweet peppers
  • 1 Boston lettuce, break into cups
  • 1/2 large jicama, cut into dipping sticks


1. Rinse and drain chickpeas. Combine chickpeas, celery chunks, parsley, and cashews in a food processor. Pulse a few times to chop finely. Add remaining ingredients and gently stir until well mixed. Taste and adjust seasoning.
2. Spoon the chickpea mixture into a round bowl to form a mound. Refrigerate if not serving immediately. When ready to serve, invert bowl to release chickpea-cashew spread mound onto the center of a large serving plate. Arrange lettuce leaves, peppers, and jicama around the edges of the spread. Garnish with parsley. If not serving immediately, cover and refrigerate for up to 24 hours.
3. Serving ideas: Serve stuffed into mini peppers, toasted bread or with crackers, or butter lettuce cups.

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