Chunky 'Choke & Chickpea Chow ♥
aka Chunky Artichoke & Garbanzo Spread

Chunky 'Choke & Chickpea Chow
Today's vegetable recipe: A great veg(etari)an sandwich spread, a sort of hummus meets artichoke dip. Weight Watchers, just 1 or 2 points, that's because the dense calories of chickpeas have been lightened up with virtually calorie-free artichokes. Vegetarian and when made with vegan mayonnaise, not just vegan, "Vegan Done Real".

Cha-Ching! When the word dancer in me noticed the chance to title this recipe with three CHs in a row, twas no chore to challenge myself to channel a fourth. "Chow" fit the bill! Chafing, I know, to my chagrin! But it might have been worse. You just don't the temptation to turn this into a mushroom spread too, you know, with chantarelles, perhaps with cheese and leaves of chive, served on china? And eaten with chopsticks! Please, tee hee, won't this arouse a small chortle?

PS Word dancers, one more reason why we still need hard-bound dictionaries. :-)

Okay so I loved this spread, made with pantry ingredients I already had on hand. I didn't have a special plan to use it up but over the course of several days, I found myself pulling it out of the fridge again and again and voila, twas gone. The chunky texture was important, it made it easy to identify the individual components too. Could you whiz it smooth? Sure! But I really liked the texture. For a pretty color, I'd substitute edamame for the chickpeas.

RECIPE for CHUNKY 'CHOKE & CHICKPEA CHOW

Hands-on time: 15 minutes
Time to table: 15 minutes but best after resting 24 hours
Makes 3 cups

16 ounces canned artichokes, drained
16 ounces canned chickpeas, drained

1/2 a small onion, roughly chopped
8 small cornichons
1/3 bell pepper, roughly chopped
1 rib celery, roughly chopped
1 teaspoon capers
1 clove garlic

1/4 cup (60g) low-fat mayonnaise
2 teaspoons olive oil
1 teaspoon good mustard
1 teaspoon seasoning
Salt & pepper to taste

In a food processor, combine all the ingredients and process until mixed but still quite chunky. Transfer to a storage container and refrigerate for at least a few hours and preferably for 24 hours. Will last 4 - 5 days. Great served as a sandwich spread, on top of crackers with a little cheese. Would be good, I think, with eggs, stuffed into cooked eggs, let your imagination run wild!

ALANNA's TIPS & KITCHEN NOTES
CORNICHONS are those cute little French pickles you see on the side of the plate in the photo that's above. They can be pricey but I find them for $ at Trader Joe's. Use any sort of pickle, though, cornichons aren't required.
SEASONING The inspiring recipe called for a seafood seasoning like Old Bay, I used a Greek seasoning. Check your pantry for what sounds good.
VEGAN MAYONNAISE Use a vegan mayo to make this a vegan spread.



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A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
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2 comments:

While I'm pretty creative in many areas in the kitchen, my sandwich ideas are usually limited to variations on PB&J or cheese and pickle sandwiches. This will be a great alternative, just in time for summer picnics.

I made this for sandwiches, I find it satisfies an egg salad type of craving. I will make it again, it was really good, especially for summer.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna