Chunky Artichoke and Chickpea Salad Recipe | Vegetarian Times Skip to main content

Chunky Artichoke and Chickpea Salad

For a spring picnic or lunch, serve this dish as a dip with crackers or spread on pumpernickel and top with tomato.



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1 16-oz. jar artichoke hearts packed in water, drained
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1 12-oz. can chickpeas, drained and rinsed
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¼ cup chopped onion
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¼ cup chopped cornichons (French baby pickles)
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¼ cup chopped green bell pepper
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¼ cup chopped fresh celery
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¼ cup vegan mayonnaise
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2 tsp. olive oil
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1 tsp. capers
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1 clove garlic, minced (1 tsp.)
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1 tsp. seafood seasoning, such as Old Bay
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1 tsp. Dijon mustard


Pulse all ingredients in food processor until chunky. Season with salt and pepper, if desired. Chill at least 30 minutes, or overnight.

Nutrition Information: 

5 g
Total Fat: 
9 g
Saturated Fat: 
1 g
17 g
2 mg
435 mg
6 g
3 g
Serves 6

Comments on this Recipe

sounds great

So good! This was the recipe of the week a couple weeks ago, so I gave it a try (I left out the capers and green peppers). It makes a great lunch with some low-salt Triscuits, and I think I'm going to try it as a fake tuna melt, too. Thanks, VT!

I make this recipe all the time! It is so tasty. Goes great on bread with lettuce and tomato...or with crackers. Really good!

This was my first time using a food processor and was it didn't turn out chunky! It's more like hummus which is fine. The most important thing....the's great! Very delicious!!

Delicious!! I made the the dried chickpeas the night before, and the following night I threw together the recipe in about 10 mins. It is super easy! I substituted the mayonnaise for greek yogurt. Also, I processed the garlic, onions, seasoning, etc. first and then added the artichokes, chickpeas, and capers so that I could keep a chunky texture. Absolutely delicious!!!!! Thanks for the recipe!


Possible recipe for the kids