A delicious lunch spread with the fibery texture of jackfruit, the nuttiness and protein of chickpeas, the butteriness and bitterness of artichokes, the creaminess of mayo, and the pop and zing of whole grain mustard. Jackfruit, Chickpea and Artichoke Spread is sure to please!
This lunch treat came about because I had some leftover jackfruit and some chickpeas that I need to do something with. The result far exceeded expectations!
Ingredients
- Jackfruit
- Chickpeas
- Marinated Artichokes
- Vegan mayonnaise
- Mustard
See recipe card for quantities.
Jackfruit gives a fibery texture to the spread. The chickpeas give nuttiness and high protein content. The artichokes are sweet, nutty, and have a slight buttery and bitter flavor. The mustard gives a nice tang against the creaminess of the vegan mayo.
Instructions
The dish is very easy to put together. All you need is a mixing bowl, a food processor, a frying pan, and some measuring items.
Drain the jackfruit and put the chunks in the food processor. Pulse the jackfruit until it is in small pieces. When done, place it in a bowl.
Drain the chickpeas and put tin the food processor. Pulse the beans until they are the size of the jackfruit pieces. When done, place them in the bowl with the jackfruit.
Drain the marinated artichokes and put tin the food processor. Pulse them until they are the size of the jackfruit pieces. When done, place them in the bowl with the jackfruit and chickpeas.
Mix all the items in the bowl together.
Heat up the frying pan. Add oil until it shimmers. Add the mixture from the bowl. Lightly brown over a medium heat, about 10 minutes.
Place the browned mixture back into the bowl and let cool. Stir every now and again to help it cool. It will cool faster if in the fridge. It will take about half an hour. Then add in the vegan mayo, mustard, and any other seasonings.
Mix. And serve!
Do make sure that the mixture browns before removing it from the heat and make sure it cools completely before adding the mayo..
Variations
Add different spices/spice combinations to make the dish pop
- Red pepper flakes
- Aleppo pepper
- Gochugaru chilis
- Curry powder
- Za'atar
Adding jalapenos to the main spread will give heat and a nice texture variation. Cook them with the other items.
Add garlic. You can add it during the cooking phase, or, if you like the spice of raw garlic, add it afterwards. I also like adding fermented garlic, which is somewhat mellower than regular raw garlic and also gives some awesome probiotics.
Serve the sandwich with lettuce, tomato, and red onion! Even kimchi is awesome!
Also, serve as a topping on a salad of red leaf lettuce or Romaine, or in a lettuce wrap!
Equipment
A food processor. I use a small one that attaches to my hand mixer, but a full size one is also good.
A good frying pan. I think cast iron skillets help food brown the most uniformly.
A bowl for mixing.
Top tip
Do not mix in the mayo while the spread is still hot! The mayo melts into the spread and it looks odd.
Related
Looking for other recipes for lunch? Try these:
Looking for other recipes that use jackfruit? Check out these!
Recipe
Jackfruit, Chickpea and Artichoke Spread
Equipment
- 1 food processor
- 1 frying pan
- 1 mixing bowl medium
Ingredients
- 2 cups jackfruit came from 14 ounce can drained
- 1.5 cups chickpeas came from 15 ounce can drained
- 1.5 cups artichokes marinated, drained
- 1.2 cup mayonnaise vegan
- 3 tablespoons mustard whole grain
- salt to taste
- pepper to taste
Instructions
- Drain jackfruit chunks. Place in food processor. Pulse until chopped. Place in mixing bowl.
- Drain chickpeas Place in food processor. Pulse until size of jackfruit. Place in mixing bowl with jackfruit.
- Drain artichokes. Place in food processor. Pulse until size of jackfruit. Place in mixing bowl with jackfruit and chickpeas.
- Mix pulsed items together.
- Heat frying pan over medium heat. When hot, add oil. When oil is shimmering, add contwents of mixing bowl. Fry until lightly browned, about 10 minutes.
- Put browne mixture back into bowl. Ley cool for at least 30 minutes. It can be sped up placing in the fride.
- When the mixture is cool, add vegan mayo and mustanrd. Mix well. Add salt and pepper to taste.
- Enjoy!
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