Spinach & Artichoke Chickpea Salad
Serves 415 mins prep0 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe