Follow these simple steps to assemble your delicious Spinach Chickpea Salad Bites:

1. Prepare the Chickpeas: Open the cans of chickpeas and pour them into a fine-mesh sieve. Rinse them thoroughly under cold running water for about 30 seconds. This removes excess sodium and the starchy liquid (aquafaba). Shake the sieve well to drain as much water as possible. Patting them gently with a paper towel can help remove residual moisture.
2. Mash the Chickpeas: Transfer the drained chickpeas to a large mixing bowl. Using a potato masher or the back of a large fork, gently mash about half to two-thirds of the chickpeas. You want a mix of textures – some whole chickpeas for bite and some mashed to help bind the salad together. Avoid over-mashing into a complete paste; aim for a chunky consistency.
3. Prepare the Fresh Ingredients: Wash the baby spinach thoroughly and pat it dry. Finely chop the spinach. The finer the chop, the better it will integrate into the salad mixture. Wash and finely chop the celery stalks. Peel and finely mince the red onion. Wash, pat dry, and chop the fresh dill and parsley. Mince or grate the garlic cloves. Preparing all your fresh ingredients ensures they mix evenly into the salad.
4. Combine Salad Ingredients: Add the finely chopped spinach, minced red onion, chopped celery, chopped dill, and chopped parsley to the bowl with the mashed chickpeas. Gently toss these ingredients together to distribute them evenly.
5. Prepare the Dressing: In a separate, smaller bowl, combine the mayonnaise (or vegan alternative), Dijon mustard, freshly squeezed lemon juice, minced garlic, salt, and freshly ground black pepper. If using, whisk in the nutritional yeast now. Whisk these ingredients together until smooth and well combined. Taste the dressing and adjust seasoning if needed – perhaps more salt, pepper, or a squeeze more lemon juice for extra brightness.
6. Combine Salad and Dressing: Pour the prepared dressing over the chickpea and vegetable mixture in the large bowl. Using a spatula or large spoon, gently fold everything together until the ingredients are evenly coated with the dressing. Be careful not to overmix, which could make the salad too pasty. Ensure the spinach is well incorporated.
7. Chill the Salad (Recommended): Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or ideally 1-2 hours. Chilling allows the flavors to meld together beautifully and slightly firms up the salad, making it easier to scoop and serve.
8. Assemble the Bites: Once chilled, give the salad a final gentle stir. Prepare your chosen serving vessels (slice cucumbers, arrange crackers, separate endive leaves, halve mini peppers, cut pita, or wash lettuce cups). Spoon generous dollops of the spinach chickpea salad mixture onto each vessel.
9. Garnish and Serve: Optionally, garnish the bites with an extra sprinkle of fresh dill or parsley, a pinch of paprika, or a small sprinkle of hemp seeds for added texture. Serve immediately and enjoy your fresh, flavorful Spinach Chickpea Salad Bites!