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–+ servings

Chickpea sandwich spread

A quick and tasty filling for sandwiches, wraps and more that's easy to adapt to taste and fridge contents.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 portions
Course: lunch, picnics
Calories:
Ingredients Method

Ingredients
  

  • 4 heaped tbsp cooked chickpeas
  • 1 lemon, juice only grated rind optional
  • 1 teaspoon Dijon mustard or pinch of mustard powder if you can't have vinegar
  • water if needed
  • 1 medium spring onion finely chopped
  • 1 tbsp fresh parsley and chives chopped
  • salt and pepper to taste
  • 1 teaspoon capers, rinsed and chopped optional

Method
 

  1. Place the chickpeas in a bowl with the lemon juice and Dijon. Mash with a fork, adding a little water if it's too dry. You want soft, mushed chickpeas with a little texture and a thick sauce.
  2. Stir in the spring onion, herbs and seasoning (plus capers if using). Mix together well and taste for flavour - add more seasoning, lemon or Dijon as required.
  3. Use to filling your bread of choice or as suggested above. Keeps in the fridge for 2 days.

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