Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
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
Email
Course:
Spread / appetizer
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Keyword:
chickpea spread, vegan spread
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
8
Calories:
149
kcal
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:
149
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
204
mg
|
Potassium:
209
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
77
IU
|
Vitamin C:
4
mg
|
Calcium:
25
mg
|
Iron:
1
mg
Vegan-ize any recipe!
Grab our
free vegan cheat sheet
, packed with my favorite easy substitutions to make any recipe vegan.