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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For a spring picnic or lunch, serve this dish as a dip with crackers or spread on pumpernickel and top with tomato.
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.
Nutrition Information
- Calories 148
- Carbohydrate Content 17 g
- Cholesterol Content 2 mg
- Fat Content 9 g
- Fiber Content 6 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 435 mg
- Sugar Content 3 g