Spinach Artichoke Chickpea Salad
Whenever I find myself craving something light, refreshing, and packed with flavor, I turn to this Spinach Artichoke Chickpea Salad. It’s one of those dishes that never disappoints—whether I’m preparing for a casual lunch or looking to impress guests at a gathering. The combination of spinach, artichokes, and chickpeas creates a harmony of textures and tastes that’s hard to resist. I vividly remember the first time I made this salad. It was a warm spring afternoon, and I had friends over for a picnic. I wanted a dish that was both healthy and satisfying, but also showcased the vibrant flavors of the season. This salad was the perfect choice. I remember the smiles on everyone’s faces as they enjoyed the creamy dressing and the crunch of the pepperoncini that I threw in for an extra kick. Now it’s my go-to whenever I want to create something special without spending hours in the kitchen.
Recipe Snapshot
15 mins
15 mins
0 mins
Easy
220 kcal
8 g
Paleo, Vegan, Gluten-Free
9 g
Chef’s Knife, Blender, Food Processor
What Makes This Spinach Artichoke Chickpea Salad Special
Health Benefits
One of the reasons I absolutely love this Spinach Artichoke Chickpea Salad is its health benefits. It’s packed with protein from the chickpeas, making it a great option for vegetarians and anyone looking to boost their protein intake without meat. Plus, spinach is loaded with iron and vitamins A and C, which are essential for maintaining good health.
Versatility
This salad is incredibly versatile. You can serve it as a main dish for lunch, a side dish for dinner, or even as an appetizer at a gathering. It’s easy to adapt the ingredients to your taste—add different veggies or swap out the parmesan for a vegan alternative if you wish.
Quick and Easy Preparation
Another great aspect is how quick it is to put together. With just a handful of ingredients and a food processor, you can whip up this delicious salad in no time. Perfect for those busy weeknights when you still want something healthy!
Flavor Explosion
The combination of the creamy vegan mayo, the tangy pepperoncini, and the savory artichokes creates a flavor explosion in every bite. It’s a salad that’s not only tasty but also satisfying, ensuring no one leaves the table hungry!
Perfect for Meal Prep
This salad keeps well in the fridge, which makes it ideal for meal prepping. You can make a big batch at the beginning of the week and have a delicious, nutritious meal ready to go whenever you need it. Who doesn’t love that?
A Crowd-Pleaser
Finally, I can confidently say that this Spinach Artichoke Chickpea Salad is a crowd-pleaser. Whether you’re serving it at a family gathering, a potluck, or just a casual get-together with friends, it’s sure to impress!
Spinach Artichoke Chickpea Salad Ingredients
When it comes to the ingredients for this Spinach Artichoke Chickpea Salad, the combination not only delivers on taste but also on nutrition. Each component plays a vital role in creating a salad that refreshes and revitalizes. The baby spinach serves as a nutrient-packed base, while the artichokes add a delightful texture and flavor. And let’s not forget the chickpeas, which provide a satisfying protein boost to keep you full and energized.
- 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
The Method for Spinach Artichoke Chickpea Salad
Creating this Spinach Artichoke Chickpea Salad is not only easy but also quite fun! Grab your food processor, and let’s make something delicious! Follow these personal steps to ensure your salad comes out just perfect.
Start with the mayo base. In your food processor, combine the green onions, parsley, garlic, red chili flakes, kosher salt, black pepper, and the vegan mayo. Process these until finely chopped. You want everything to be well mixed, creating a creamy base that will coat the other ingredients with flavor.
Next, it’s time to pulse! Add in the baby spinach, artichokes, parmesan, pepperoncini peppers (if you’re using them), and the chickpeas to the processor. Pulse until everything is chopped to your liking. Be sure to scrape the sides of the blender as necessary to incorporate everything. If you want a chunky salad, don’t over-process; leave a little texture!
Now, it’s time to serve and store. This salad is best served immediately for the freshest taste. I love to pile it high on a toasted sesame bagel! If you have leftovers, store them in the refrigerator in an airtight container for up to 5 days.
Things Worth Knowing
- Rinse your chickpeas: Always rinse your canned chickpeas well to remove excess sodium. This enhances the flavor of your salad.
- Texture is key: If you prefer a creamier consistency, add a little more vegan mayo to the mixture until you reach your desired creaminess.
- Customize your greens: Feel free to mix in other greens such as kale or arugula for a different flavor profile.
- Fresh herbs matter: Using fresh parsley instead of dried will elevate the taste significantly.
Recipe Variations about Spinach Artichoke Chickpea Salad
There are so many ways to get creative with this Spinach Artichoke Chickpea Salad! Here are some fun variations you can try:
- Add nuts: Toss in some toasted walnuts or almonds for an extra crunch.
- Spice it up: If you like more heat, add in some diced jalapeños or more red chili flakes.
- Different dressings: Swap out the vegan mayo for a homemade tahini dressing for a different twist.
- Seasonal vegetables: Incorporate seasonal veggies like diced bell peppers or cucumber for added freshness.
- Wrap it up: Use this salad as a filling in sandwiches, wraps, or even on top of a bed of quinoa.
Serving Ideas for Spinach Artichoke Chickpea Salad
When it comes to serving the Spinach Artichoke Chickpea Salad, there are endless possibilities, and each one is delightful!
- Casual Lunch: Serve it as a quick lunch option, paired with warm pita bread or crunchy crackers for dipping.
- Picnic Perfect: Pack it in a portable container for a picnic. It’s easy to transport and tastes great cold.
- Hearty Dinner: Pair it with a light soup or grilled vegetables for a complete dinner.
- Brunch Gathering: Offer it as part of a brunch spread. It goes wonderfully with bagels and fresh fruit.
- Meal Prep: Make it in advance for the week; it holds well in the refrigerator!
FAQ
Conclusion
The Spinach Artichoke Chickpea Salad is a delightful blend of flavors and textures, making it a fantastic choice for any meal. This salad is not only tasty but also nutritious and versatile. I encourage you to try it out for your next lunch or dinner. You’ll love how easy it is to prepare and how satisfying it feels to eat something so good for you. Enjoy every bite and share it with your loved ones!
Spinach Artichoke Chickpea Salad
Ingredients
Equipment
Method
- Start with the mayo base. In your food processor, combine the green onions, parsley, garlic, red chili flakes, kosher salt, black pepper, and the vegan mayo. Process these until finely chopped.
- Next, it’s time to pulse! Add in the baby spinach, artichokes, parmesan, pepperoncini peppers, and the chickpeas to the processor. Pulse until everything is chopped to your liking. Be sure to scrape the sides of the blender as necessary to incorporate everything.
- Now, it’s time to serve and store. This salad is best served immediately for the freshest taste. I love to pile it high on a toasted sesame bagel! If you have leftovers, store them 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.
