Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Baked Vegan Crab Cakes with Artichoke Hearts

 
Recipe from Nisha Melvani of Cooking For Peanuts
Husband-Tested in Alice’s Kitchen
Makes about 12 patties

This was a big hit with the hubster.  I liked these little patties because they were easy to make and perfect for food prep day.  We had them served along with rice and a salad for dinner and then I ate a couple each day for my lunch.  

14 oz. marinated artichoke hearts (from a jar or can)
15 oz. can chickpeas, drained and rinsed
½ medium zucchini, grated using largest holes on a box grater
1½ cups panko breadcrumbs
¾ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon Old Bay Seasoning

Preheat the oven to 400F.  
Pulse the chickpeas and artichokes in a food processor until roughly chopped, but still slightly chunky.  Transfer to a large bowl.
Gently squeeze the zucchini to remove excess water.  Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay Seasoning to the chickpeas and artichokes.  Mix well to combine.
Using a 1/3 cup measure, form about 12 patties.  Place them on a large baking sheet lined with parchment paper.  Bake at 400F for 15 minutes.  Flip them over and bake an additional 10 minutes more.  Set aside to firm up for about 5 minutes.

Nutrition Information: (1 of 12 patties) 209 calories; 12.6 g fat; 1.3 g saturated fat; 0 mg cholesterol; 18.4 g carbohydrates; 3.8 g fiber; 1.8 g sugars; 3.5 g protein

Chickpea Sunflower Sandwich Filling (with Garlic Herb Sauce)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Makes 3-4 sandwiches

This prep-ahead filling makes a very substantial meatless sandwich.  It’s mildly sweet which goes nicely with the garlicky herb sauce for healthful lunch perfection.  My husband and I LOVED this!

Sandwich Filling

1 (15 oz.) can chickpeas, rinsed and drained

¼ cup roasted unsalted sunflower seeds

3 Tablespoons vegan mayo (tahini may be used as a substitute for a more earthy, nutty flavor)

½ teaspoon Dijon or spicy mustard (If using tahini instead of mayo, use half as much mustard.)

1 Tablespoon maple syrup (or substitute agave syrup or honey, if not vegan)

¼ cup chopped red onion

2 Tablespoons fresh dill, finely chopped or 1 Tablespoon dried dill

Kosher salt, to taste

Freshly ground pepper, to taste

Garlic Herb Sauce

¼ cup hummus

½ medium lemon, juiced, about 1 Tablespoon

¾-1 teaspoon dried dill (2 teaspoons fresh dill, chopped)

2 cloves garlic, minced

Water or unsweetened almond milk (to thin)

Sea salt to taste, optional

Sandwich Addition Options

Whole Grain Toast or Bread

Whole-Grain Tortilla

Sliced Tomato

Avocado Slices

Lettuces or Spinach

Onion Slices

Prepare the Garlic Herb Sauce, by mixing the ingredients well, and set aside.

Add the chickpeas to a mixing bowl and lightly mash with a fork for texture.  Then add the sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt and pepper and mix with a spoon.  Taste and adjust the seasonings. Use right away or store in an airtight container for a few days.

To make a sandwich, toast some bread.  Spread some of the Garlic Herb Sauce on the toast.  Add lettuce, tomato, avocado and/or onion.  Spoon on some of the Chickpea Sunflower Filling.  Top with another piece of toast.  Serve.

Nutritional Info (1 of 3 servings without bread) 311 calories; 16 grams fat (1.7 grams saturated fat); 107 mg sodium; 26 grams carbohydrates; 9 grams fiber; 7.3 grams sugars; 11.5 grams protein