Chunky Artichoke and Chickpea Salad

Serve as a dip for crackers and veggies or as a sandwich spread.

Ingredients

• 1 (16-ounce) jar artichoke hearts packed in water, drained
• 1 (12-ounce) can chickpeas, drained and rinsed
• ¼ cup chopped onions
• ¼ cup chopped green bell pepper
• ¼ cup chopped celery
• ¼ cup vegan mayonnaise
• 2 teaspoons olive oil
• 1 teaspoon capers
• 1 clove garlic
• 1 teaspoon Hot n Spicy Spike Seasoning
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Pulse all ingredients in a food processor until chunky. Season with salt and pepper. Chill at least 30 minutes or overnight. Enjoy!

Yields 2-3 cups

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