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You are here Home » Shawarma Spiced Mashed Chickpea Artichoke Salad

8 Comments · February 27, 2020

Shawarma Spiced Mashed Chickpea Artichoke Salad

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This vegan shawarma spiced mashed chickpea artichoke salad comes together in 20 minutes flat and makes the perfect energizing grab 'n' go lunch throughout the work week.

Shawarma Spiced Mashed Chickpea Artichoke Salad

March is nearly upon us and spring is (maybe? sorta?) in the air.

After making this un-tuna salad four weeks in a row, I decided to get a little jazzy with it.

I threw in some shawarma spice mix I had on hand, added a few additional veggies, tossed in some tangy pepperoncini rings, etc.

The result was different enough and delicious enough that it warranted sharing, and so here you have it. A shawarma spiced version of that original mediterranean (un)tuna salad.

Shawarma Spiced Mashed Chickpea Artichoke Salad

Just like the original, this salad relies on a base of both chickpeas and canned artichoke hearts.

The artichoke hearts add a flaky texture and briny flavor that really ups the realness on the (un)tuna factor.

My favorite part of salad (aside from its deliciousness, of course) is the fact that you can chop almost everything in the food processor.

If you prefer lengthier hand chopping, by all means, chop away. But this is the kind of salad I tend to prep on Sunday along with a few other items I'm cooking in batches, so I opt for efficiency over kitchen pleasantries.

Shawarma Spiced Mashed Chickpea Artichoke Salad

To make this salad, you'll:

  1. Pulse a can of chickpeas in the food processor.
  2. Pulse a can of artichokes in the food processor until flaky. In the original recipe, I suggested pressing as much excess moisture from the artichokes as possible, but I've been skipping that step a lot lately. And ya know what? It doesn't make a huge difference in texture, so I wrote the recipe without that added step.
  3. Chop the following veggies by hand: mini cucumber, grape tomatoes.
  4. Chop the following veggies/herbs in the food processor: red onion, kalamata olives, pepperoncini rings, parsley.
  5. Add everything to a big mixing bowl along with a scoop of vegan mayo, a squeeze of fresh lemon juice, a teaspoon of shawarma spice mix, and sea salt to taste.
  6. Give it all a good stir.
  7. Serve this salad on its own, alongside crackers or baguette slices, or tucked in between hearty slices of multigrain bread or into warm pita pockets.

Easy, nourishing, and so, so satisfying for weekday lunches.

When I have a batch of this in the refrigerator, I look forward to lunch before I'm even finished with breakfast.

Shawarma Spiced Mashed Chickpea Artichoke Salad

I hope you love this recipe as much as I do.

If you make it, let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #blissfulbasil on Instagram.

Shawarma Spiced Mashed Chickpea Artichoke Salad

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5 from 1 vote

Shawarma Spiced Mashed Chickpea Artichoke Salad

This vegan shawarma spiced mashed chickpea artichoke salad comes together in 20 minutes flat and is perfect for energizing grab 'n' go lunches throughout the work week.
Course Salad
Keyword plant-based, tuna salad, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 3
Author Ashley Melillo | Blissful Basil

Equipment

  • food processor

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 mini cucumber, diced
  • ½ to 1 cup grape tomatoes, diced, to taste
  • ½ small red onion, finely diced
  • ¼ cup kalamata olives, pitted and finely chopped
  • ¼ cup pepperoncini rings, finely chopped
  • ¼ cup flat-leaf parsley leaves, finely chopped
  • ¼ cup vegan mayonnaise
  • 1 to 2 tablespoons fresh lemon juice, to taste
  • 1 teaspoon shawarma spice mix (see note* for recipe link for homemade)
  • Sea salt, to taste

Instructions

  • Add the chickpeas to a food processor and pulse 5 to 10 times, or until they take on a flaky texture. Transfer to a large serving bowl.
  • Next, add the artichoke hearts to the food processor. Pulse about 10 times, or until they're chopped and take on a flaky texture. Transfer to the serving bowl.
  • Stir in the cucumbers, tomatoes, onion, olives, pepperoncini, parsley, mayonnaise, lemon juice, and shawarma spice mix. Stir well to combine.
  • Taste and season with salt, if desired.
  • Serve alongside crackers, warm pita bread, or on its own.
  • Refrigerate leftovers in an airtight container for up to 5 days.

Notes

*I used this recipe for homemade Shawarma spice mix.
**Time-saving tip: To cut down on chopping time, pulse the red onion, pitted olives, pepperoncini rings, and parsley together in the food processor until finely chopped.

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Comments

  1. Nina Cheney says

    April 22, 2020 at 6:57 pm

    5 stars
    I love this so much! The flavors and textures work together beautifully. This salad has the look of a tuna salad, but it is SO much better. Brimming with fresh tastes, creaminess, color, and a little crunch, too. A new favorite I'll be making again! Thanks, Ashley!

    Reply
    • Ashley says

      April 23, 2020 at 8:43 am

      So glad you're enjoying it, Nina! Your description of the salad is perfect (and my thoughts exactly). Thanks for taking time out of your day to come all the way back here and share your thoughts and rating. Means a lot to me and is helpful for others considering making the recipe, too. :)

      Reply
      • Nina Cheney says

        April 28, 2020 at 9:33 pm

        The Shawarma Spice Mix brought back memories of my trip to the spice markets in Doha, Qatar. I have a whole spice jar filled to the top!

        Reply
        • Ashley says

          April 29, 2020 at 7:39 am

          What a neat memory, Nina! One of my favorite things about cooking is its ability to elicit memories with its scents, sights, sounds, etc. Hope you're enjoying the salad!

          Reply
  2. Lorene Holdaway says

    May 21, 2020 at 1:45 pm

    Question: Do you use marinated Artichoke hearts in this recipe? I'm excited to make and try this!

    Reply
    • Ashley says

      May 21, 2020 at 2:06 pm

      Nope, just canned artichoke hearts in water! Enjoy. :)

      Reply
      • Lorene Holdaway says

        May 24, 2020 at 3:27 pm

        Thanks. I am looking forward to trying this dish.

        Reply
        • Ashley says

          May 26, 2020 at 10:26 am

          You're welcome, Lorene!

          Reply

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