Go Back
+ servings
Print Recipe
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.
Prep Time20 mins
Total Time20 mins
Course: Salad
Keyword: plant-based, tuna salad, vegan
Servings: 3
Author: Ashley Melillo | Blissful Basil


  • food processor


  • 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


  • 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.


*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.