Spinach & Artichoke Chickpea Salad
This Spinach and Artichoke Chickpea Salad combines mashed chickpeas, spinach, and artichokes with a creamy herb-infused dressing for a simple and savory no-cook meal you can scoop up with crackers, spread on a bagel, or eat out of the bowl. Vegan and Gluten-Free, Oil-Free Option.
Servings 4 people
Ingredients
- 3 green onions cut into 2” segments
- 1/4 bunch parsley roughly chopped
- 1 clove garlic
- 1/2 teaspoon red chili flakes optional
- 1/4 teaspoon kosher salt
- black pepper to taste
- 1/4 cup vegan mayo
- 2 cups baby spinach
- 32 ounces canned chickpeas drained and rinsed
- 14 ounce can quartered artichokes drained and rinsed
- 1/2 cup shredded parmesan cheese I used dairy-free*
- 3-5 pepperoncini peppers stems removed* (I keep the seeds, but you can also remove them)
- Serving Suggestions: crackers, sandwich bread, bagels, pita, or tortillas for wrapping
Instructions
- Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
- Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the blender as necessary. Season with additional salt and black pepper to taste
- Serve & Store: Serve immediately, as desired (I love to pile this high on a toasted sesame bagel!) Store any leftovers in the refrigerator in an airtight container for up to 5 days.
Notes
- Parmesan Cheese: vegan parmesan can be swapped for 2 tablespoons of nutritional yeast, or omitted for a less cheesy chickpea salad
- Pepperoncini Peppers: Pepperoncini add a nice tang to the salad and a little spice! If you do not want to use them, add 2 tablespoons of lemon juice to the food processor along with the mayo in step 1
- Mayo-Free: swap the mayo with equal parts thick unsweetened vegan yogurt to make this recipe oil-free, or add in 2 1/2 tablespoons of olive oil instead of the mayo if you’re not a fan. The chickpea salad will be a little looser if you use oil instead of mayo or yogurt, but still delicious!