Rosemary Chickpea Mash


Boston’s Flour Bakery serves a tangy, creamy chickpea sandwich that makes me wish I went out for lunch every day. Instead, I set out to recreate the experience at home without the lemon, garlic, or onion. To replace those flavors, I included a pile of chopped fresh rosemary.

I use a bit of onion powder in this recipe—a quarter-teaspoon adds so much flavor and is unlikely to cause problems. If you have tahini paste or mayonnaise on hand, adding a couple of teaspoons would make this spread extra creamy. But it’s satisfying as is and so healthy.

This spread tastes great cold or at room temperature. I served it over large crackers with roasted piquillo peppers (drained and blotted with a paper towel to remove the acidic canning juices) and mixed greens.


  • 1 15.5-ounce can chickpeas, rinsed & drained
  • 1/2 cup vegetable or chicken broth
  • 1 small carrot, minced
  • 1 stalk celery w/ greens, minced
  • 1 heaping tbsp fresh chopped rosemary
  • 3 tbsp fresh chopped parsley
  • 10 grinds sea salt
  • 1 tbsp rice vinegar
  • 2 tsp olive oil
  • 1/2 tsp coriander
  • 1/4 tsp onion powder
  • 1/4 tsp oregano


  1. Rinse and drain the chickpeas. Microwave for 30 seconds to loosen, and mash with a fork until only a few chunks remain.
  2. Add broth to the chickpeas (starting with 1/4 cup and adding more as needed) and stir until the mixture reaches a thick, soupy consistency.
  3. Add the remaining ingredients, stir, and refrigerate for at least 30 minutes to allow the flavors to combine.

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