Chunky Artichoke and Chickpea Salad


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.
  • 1 16-oz. jar artichoke hearts packed in water, drained
  • 1 12-oz. can chickpeas, drained and rinsed
  • ¼ cup chopped onion
  • ¼ cup chopped cornichons (French baby pickles)
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped fresh celery
  • ¼ 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

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

*From Vegetarian Times


“Love is what we are born with. Fear is what we learn. The spiritual journey is the unlearning of fear and prejudices and the acceptance of love back in our hearts. Love is the essential reality and our purpose on earth. To be consciously aware of it, to experience love in ourselves and others, is the meaning of life. Meaning does not lie in things. Meaning lies in us.”
Marianne Williamson



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