Serves 4 to 6 (Makes 2 to 2 1/2 cups)
2 medium kale leaves, well rinsed, lower portion of the thick stems removed
1 medium carrot, peeled, then cut into chunks
1/8 sweet onion, cut in pieces
1 (15-ounce) can chickpeas/garbanzos, rinsed and drained
1/4 cup fresh parsley leaves
1/3 cup vegan mayonnaise (Vegenaise or Just Mayo)
3 Tablespoons Eden Garlic Gomasio* (LuAnn's addition)
2 Tablespoons nutritional yeast flakes
1 Tablespoon lemon juice
1-2 teaspoons prepared yellow mustard
1/2 to 1 teaspoon ground cumin (to taste)
1/2 teaspoon curry powder
Dash black pepper
Combine the kale, carrot and onion in a food processor; pulse until finely chopped.
Add the drained chickpeas/garbanzos and parley leaves; pulse until the chickpeas and parsley are coarsely chopped.
Add the remaining ingredients; pulse until everything is well mixed. (Pulse more or less to obtain preferred texture).
Adjust seasonings to taste.
Serve immediately, or cover and refrigerate.
Source: Adapted from Plant Power: transform Your Kitchen, Plate and Life with More than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, as featured on Nava's website: www.vegkitchen.com; adapted and posted by LuAnn for KRT.
To see a photo of the finished spread, click on the link.