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:
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.
Nutrition (Estimate per Serving)
Calories: 149kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 204mgPotassium: 209mgFiber: 4gSugar: 1gVitamin A: 77IUVitamin C: 4mgCalcium: 25mgIron: 1mg
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