Chickpea Sandwich Spread

This deliciously versatile spread started life as an American-style sandwich tuna replacement for people who don’t eat fish. With lashings of mayo, and good handfuls of pickles, crunchy diced celery and onions and bold green herbs, I have always just loved it as-is and never bothered with the kelp or seasonings you would normally add for that tuna-reminiscent flavour.

I love it as a dip, on a sandwich made from good white bread and summer tomatoes, or as this toastie, above, with swiss cheese and plenty of lemon and black pepper. It’ll make your day!

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Chickpea Sandwich Spread

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Course

Snacks

Keyword

Celery, Lemons, Parsley

Prep Time

10 minutes

Servings

Ingredients

• 1 Can organic chickpeas Or the equivalent of home-cooked
• 1/2 Cup Organic mayonnaise Or half-half with organic yogurt
• 1 Large Organic pickle Minced
• 1/2 Small organic red onion Diced
• 1 Stick organic celery Diced
• 1 Tablespoon Organic Dijon Mustard
• 1/4 Whole organic lemon Juice, or a splash of red wine vinegar
• 1/2 Teaspoon organic sugar Just to balance the flavours
• 1 Tablespoon Organic capers Optional
• 1 Handful organic parsley And dill is great too if you have it. So is basil!

Course Snacks Keyword Celery, Lemons, Parsley Prep Time 10 minutes Servings Ingredients 1 Can organic chickpeas Or the equivalent of home-cooked 1/2 Cup Organic mayonnaise Or half-half with organic yogurt 1 Large Organic pickle Minced 1/2 Small organic red onion Diced 1 Stick organic celery Diced 1 Tablespoon Organic Dijon Mustard 1/4 Whole organic lemon Juice, or a splash of red wine vinegar 1/2 Teaspoon organic sugar Just to balance the flavours 1 Tablespoon Organic capers Optional 1 Handful organic parsley And dill is great too if you have it. So is basil!

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Instructions

1. In a large bowl, mash your chickpeas to your liking. I enjoy leaving quite big chunks for texture but you can definitely blend to a smooth paste if preferred.
2. Mix in your mayo, mustard, and sugar, and Then the pickle, onion, celery, capers, lemon and herbs. Season here: salt is a must.
3. If you can leave it until the next day, please do: the flavours really do their thing! Otherwise there’s no harm tucking in straight away, Keeps well in the fridge for a few days.