Spinach & Artichoke Chickpea Salad

1 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.
2 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
3 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.