Healthy Vegan Sandwich Spread

Looking for a delicious and healthy vegan/plant based sandwich spread ? 

This spread is one of my favorites. It's high in protein and fiber, good fat, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY!




Spreads can be enjoyed in so many ways.
Enjoy this easy to make spread on gluten free crackers, in gluten free wraps, on gluten free bread, with lettuce leaves or just enjoy it alone.

I love it with a bowl of my quick and easy Italian Spinach Garlic Soup

Amazing benefits of plant based foods
Are you aware that there is growing evidence that heart disease, type 2 diabetes, high blood pressure, and even some cancers respond well to a plant based diet and lifestyle? In addition, plant based eating may help lower inflammation, help maintain a healthy body weight, and boost immunity. Many feel that plant based eating, which includes lots of fruits, nuts, vegetables, and legumes may be preventative as well as healing.

What's in this spread? 

In addition to chickpeas, this spread contains raw fresh carrots, red pepper, parsley, spinach, optional sugar snap peas, and scallions- all which provide an interesting taste and lots of nutrients. In addition, there is some avocado that provides healthy fat and adds creaminess and cohesiveness.

2 Points on Weight Watchers

On the Weight Watcher program, this spread is all zero points except for the avocado which is 2 points for a quarter avocado. 

Smooth and Chunky Spread

All in all, this vegan recipe is a delicious tasting, easy to make, healthy sandwich spread. Perfect for a quick and easy summer day since there is no cooking involved. 

Broccoli Sprouts Are Power Foods That Offer Protective Antioxidants
Broccoli sprouts are potent and contain some super protective antioxidants. I love to add thee powerful sprouts on sandwiches. 

Ingredients:

1 large clove garlic

1/2 bunch of parsley, washed

1/2 cup chopped scallions

1 carrot, chopped

1 small yellow or red pepper

1/2 cup of spinach leaves

1/4 avocado

optional: 1 rib celery, 5 snap peas,

1 12 ounce can of organic chickpeas, drained and rinsed

1 teaspoon cumin

juice of 1/2 fresh lemon

Salt and cracked pepper to taste

Directions:

Place garlic, parsley, scallions, carrot, spinach leaves, red or yellow pepper and optional vegetables in the food processor using the metal blade. Whiz until everything is well cut and blended. Add avocado, chickpeas, cumin, lemon juice, and salt and pepper. Whiz again until sandwich spread consistency. Use for a filling on gluten free bread or in a wrap.

Shared on Beth Fish Reads

Shared on Souper Sunday