Cooked - Spinach & Artichoke Chickpea Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spinach & Artichoke Chickpea Salad

4.0

3 green onions (cut into 2” segments)

¼ bunch parsley (roughly chopped)

1 clove garlic

½ teaspoon red chili flakes (optional)

¼ teaspoon kosher salt

Black pepper (to taste)

¼ cup vegan mayo

2 cups baby spinach

32 ounces canned chickpeas (drained and rinsed)

14 ounce can quartered artichokes (drained and rinsed)

½ cup shredded parmesan cheese (I used dairy-free*)

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

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.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 33 weeks ago

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