Serves 6
1 16-oz. jar artichoke hearts packed in water, drained
1 12-oz. can chickpeas, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped cornichons (French baby pickles)
1/4 cup chopped green bell pepper
1/4 cup chopped fresh celery
1/4 cup vegan mayonnaise
2 tsp. olive oil
1 tsp. capers
1 clove garlic, minced (1 tsp.)
1 tsp. seafood seasoning, such as Old Bay
1 tsp. Dijon mustard
Pulse all ingredients in food processor until chunky. Season with salt and pepper, if desired. Chill at least 30 minutes, or overnight.
Nutritional Information
Per 1/2-cup serving: Calories: 148, Protein: 5g, Total fat: 9g, Saturated fat: 1g, Carbs: 17g, Cholesterol: 2mg, Sodium: 435mg, Fiber: 6g, Sugars: 3g