I dip, you dip, we dip!
This super fun spread can be enjoyed with crackers, inside of a veggie sandwich, rolled up into a wrap, plopped onto a green salad, or straight with a fork (orr spoon, depending on your preference.)
I had a hefty amount of chickpeas on hand so instead of whipping up a batch of hummus, I decided to do something a little different.
This tasty, satisfying chickpea mash is loaded with protein and flavor.
We’re talking hand-smashed chickpeas mixed with creamy vegan mayo, fresh lemon juice, crumbled feta (I love Trader Joe’s vegan feta), herbaceous dried dill, finely chopped Italian parsley, a few dashes of cayenne for a little kick, plus good ole S&P.
Inhale room temp or chilled.
Now that I think about it, this dip would also be delicious spread onto some thick slices of bread then shoved under the broiler.
Mmm mmm!
P.S. Yes it’s a little bit of an arm workout smashing the chickpeas down, but it’s well worth it!
P.P.S. As always, sample and adjust the ingredients to suit your taste.
Vegan Chickpea Feta Dip
Ingredients
- 2 cups canned chickpeas, rinsed and drained, patted dry with a clean kitchen towel or paper towel
- 3 tablespoon vegan mayo
- 4 teaspoons fresh lemon juice
- 1/3 cup crumbled vegan feta (I use Trader Joe's)
- 1 teaspoon dried dill
- 1 tablespoon finely chopped fresh Italian parsley
- 4 dashes cayenne pepper, or to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Spoon the chickpeas and mayo into a medium-large bowl. Mash with a fork and/or wooden spoon until the chickpeas come together. Some small chunks are fine.
- Fold in the lemon, feta, dill, parsley, cayenne, black pepper, and salt. Stir until well combined.
- Taste, and adjust ingredient amounts if you'd like.
- Serve with pita chips, crackers, bread, or veggies, for dipping.