Chickpea, Avocado, and Spinach Spread
Recipe type: Spread / appetizer
Cuisine: Vegan / healthy
Prep time: 
Total time: 
Serves: 8
This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula.
  • 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
  1. Combine the chickpeas, spinach, and scallion in a food processor. Pulse on and off until roughly chopped.
  2. Add the remaining ingredients except the salt and pepper. Pulse on and off again until nicely combined; leave some texture.
  3. Transfer to a serving bowl.
  4. Taste and see if you’d like more lemon or lime juice, then season with salt and pepper.
  5. Serve as suggested in the headnote. Store leftovers in a well-sealed container in the refrigerator, where this will keep for several days.
Recipe by VegKitchen at