Dairy-Free

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.

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

Servings
6

Ingredients

  • 1 16-oz. jar artichoke hearts packed in water, drained
  • 1 12-oz. can chickpeas, drained and rinsed
  • 1/4 cup chopped onion
  • 1/4 cup chopped cornichons (French baby pickles)
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped fresh celery
  • 1/4 cup vegan mayonnaise
  • 2 tsp. olive oil
  • 1 tsp. capers
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. seafood seasoning, such as Old Bay
  • 1 tsp. Dijon mustard

Preparation

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