Creamy Chickpea Artichoke Salad

Love Vegan Soul Recipe

Creamy Chickpea Artichoke Salad

This creamy chickpea and artichoke salad is flaky, flavorful, and satisfying. Full of protein, fiber, and a perfect balance of textures, you can prep this salad in advance and enjoy in sandwiches, wraps, or over a vibrant bed of fresh leafy greens.

INGREDIENTS

• 1 - 15 oz can chickpeas, drained and rinsed

• 1 - 12 oz jar artichoke hearts, rinsed and roughly chopped

• 1 large stalk celery, finely diced

• 1/4 cup finely chopped onion of choice

• 2 Tbsp sweet relish

• 1 Tbsp dijon or spicy brown mustard

• 1/2 tsp Old Bay Seasoning (optional)

• 2 scallions, thinly sliced

• 1 tsp garlic powder

• 1 Tbsp kelp flakes or nori furikake seasoning

• 1/4 cup vegan mayonnaise

• 1/2 lemon juiced

• 1 handful parsley, finely chopped

INSTRUCTIONS

1. Add chickpeas to a food processor and pulse for a few seconds until they have a flaky texture. Alternately you can add them to a large mixing bowl and mash with a fork or potato masher to achieve the same consistency.

2. Add remaining ingredients to the mixing bowl and mix until well combined. Taste to see if any additional sea salt or spices are needed to adjust to your preference.

3. You can serve right away or allow to chill in the refrigerator for about an hour to allow the flavors to marry together.

4. Serve as a sandwich with lettuce or kale, tomato slices, and avocado. You can also enjoy in a wrap, as a dip with crackers or sliced vegetables, or on top of a fresh salad.