• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    Chickpea, Avocado, and Spinach Spread

    Published: Nov 29, 2016 · Updated: Jul 14, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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, Spinach, and Avocado Spread

    Chickpea, Avocado, and Spinach Spread

    This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula.
    5 from 1 vote
    Print Pin Rate Email
    Course: Spread / appetizer
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: chickpea spread, vegan spread
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 149kcal
    Author: Veg Kitchen

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 149kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 204mg | Potassium: 209mg | Fiber: 4g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Chickpea, Spinach, and Avocado Spread recipe
    Healthy Chickpea, Spinach, and Avocado Spread
    • Here are more recipes for vegan sandwiches and wraps.
    • Try more of our tasty vegan snacks and dips.

    More Vegan Recipes

    • 11 Best Vegan “Cheese” Recipes
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies
    • Farro Bowl

    Reader Interactions

    Comments

    1. Stephanie Dreyer says

      November 30, 2016 at 8:16 pm

      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...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • 14 Creative Kale Salads
    • Vegan Hummingbird Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.3K shares