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Spinach Artichoke Chickpea Salad

Spinach Artichoke Chickpea Salad

The ultimate refreshing salad, this Spinach Artichoke Chickpea Salad is packed with flavor and nutrition. It's creamy, crunchy, and absolutely satisfying, making it a fantastic choice for an easy weeknight dinner or a delightful lunch. With its vibrant ingredients, you'll want to make this salad tonight!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 green onions 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
  • to taste black pepper black pepper
  • 1/4 cup vegan mayo
  • 2 cups baby spinach
  • 32 ounces canned chickpeas drained and rinsed
  • 14 ounces quarter artichokes drained and rinsed
  • 1/2 cup shredded parmesan cheese I used dairy-free
  • 3-5 pieces pepperoncini peppers stems removed

Equipment

  • Chef's Knife
  • Blender
  • Food Processor

Method
 

  1. 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.
  2. 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.
  3. 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.