Chickpea, Artichoke, and Carrot Salad/Dip

Alternative version using chickpeas (garbanzo beans) instead of artichoke hearts. Served on GF Vegan Almond Bread.

I really like this blended salad. Apart from the fact that I like the taste, it is loaded with fiber and veggies. If you don’t care for the idea of a fishy taste, leave out the nori (seaweed) powder, though since I believe it’s an excellent source of omega-3 (that’s where the fish get it from!), I’d recommend trying it once. I buy mine in sheets, then turn it into powder in a non-coffee dedicated grinder.

Preparation is simple. It’s pretty much ‘put all ingredients in the food processor and pulse to combine’.

1 (15oz.) cans chickpeas (garbanzo beans), drained
1 can artichoke hearts, drained and squeezed (or second can of chickpeas / garbanzo beans)
3 oz (1/2 cup) sweet dill pickle slices
4 fl oz (1/2 cup) vegan mayonnaise
~3 medium carrots (½ – 1 cup) finely grated for color, pulp from juicing works well
¼ cup nutritional yeast flakes
1 tbsp nori (seaweed) powder
1/2 tsp salt
1 tablespoon miso (I have used both chickpea and sweet white misos with success)
pepper, to taste

In a food processor, pulse the artichokes, chickpeas, and dill pickle until most of them are about the size of a sweetcorn kernels or a bit smaller if desired. Mix in the remaining ingredients, using 1/4 cup mayonnaise at first, and then adding more as needed. Cover and refrigerate. Use on sandwiches, or on a bed of salad greens, or as a dip with tortilla chips or gluten free pita bread.


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