Vegan Artichoke, Chickpea, and Spinach Dip Recipe


This Artichoke, Chickpea, and Spinach are delicious whether dip or spread, it’s served with crispy store-bought flatbread and bagel chips. Enjoy this Vegan Recipe.

Serves:  6 to 8


  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup baby spinach leaves
  • 1 (6-ounce) jar quartered marinated artichoke hearts, drained
  • ¼ cup extra-virgin olive oil
  • 2 large cloves garlic, finely chopped
  • 1 to 2 tablespoons fresh lemon juice
  • ½ teaspoon salt, or to taste Freshly ground black pepper, to taste
  • Pita bread, pita chips, toasted baguette rounds, breadsticks, or raw vegetables, to serve


  1. In a food processor fitted with the knife blade, or in a blender, process all the ingredients, except the bread, until smooth and pureed.
  2. Transfer to a serving bowl and serve at room temperature, accompanied by the pita bread. Alternatively, cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.

Per serving (without pita bread):

  • Calories 166
  • Protein 5g
  • Total Fat 10g at.
  • Fat 1g
  • Sat. Fat 1g
  • Cholesterol 0mg
  • Carbohydrate 15g
  • Dietary Fiber 2g
  • Sodium 215mg

What is a vegan diet and how to prepare meals that are vegan and delicious is the main purpose of our website

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