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
Course Snacks
Keyword Celery, Lemons, Parsley
Prep Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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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.

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