If you’re looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you’re in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day — even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It’s as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas.
Chickpea, Avocado, and Spinach Spread
This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula.
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Servings: 8
Ingredients
- 15- ounce can chickpeas drained and rinsed
- 1 to 2 big handfuls baby spinach or arugula
- 1 scallion green parts only
- 1 medium ripe avocado pitted and peeled
- ⅓ cup vegan mayonnaise
- 1 tablespoon lemon or lime juice or to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried dill
- Salt and freshly ground pepper to taste
Instructions
- Combine the chickpeas, spinach, and scallion in a food processor. Pulse on and off until roughly chopped.
- Add the remaining ingredients except the salt and pepper. Pulse on and off again until nicely combined; leave some texture.
- Transfer to a serving bowl.
- Taste and see if you’d like more lemon or lime juice, then season with salt and pepper.
- Serve as suggested in the headnote. Store leftovers in a well-sealed container in the refrigerator, where this will keep for several days.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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- Here are more recipes for vegan sandwiches and wraps.
- Try more of our tasty vegan snacks and dips.
Stephanie Dreyer says
Yummy! I love avocado toast. This recipe just kicked it up a notch and I love the added protein with the chickpeas. Or even stuffed in a pita with fresh veggies for lunch...