Chunky Artichoke and Chickpea Salad

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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.

  • 1/2-cup servingServings

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

  • Serving Size: Serves 6
  • 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