If you’re looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you’re in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day — even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It’s as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas.

Recipe

Chickpea, Avocado, and Spinach Spread

This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula.

5 from 1 vote

Print Pin Rate

Course: Spread / appetizer

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: chickpea spread, vegan spread

Prep Time: 10

Total Time: 10

Servings:

Calories: 149kcal

Author: Veg Kitchen

Ingredients

15 ounce can chickpeas drained and rinsed
1 to 2 big handfuls baby spinach or arugula
1 scallion green parts only
1 medium ripe avocado pitted and peeled
⅓ cup vegan mayonnaise
1 tablespoon lemon or lime juice or to taste
½ teaspoon ground cumin
½ teaspoon dried dill
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Combine the chickpeas, spinach, and scallion in a food processor. Pulse on and off until roughly chopped.
Add the remaining ingredients except the salt and pepper. Pulse on and off again until nicely combined; leave some texture.
Transfer to a serving bowl.
Taste and see if you’d like more lemon or lime juice, then season with salt and pepper.
Serve as suggested in the headnote. Store leftovers in a well-sealed container in the refrigerator, where this will keep for several days.