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Chickpea sandwich spread

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

Ingredients
  

  • 4 heaped tbsp cooked chickpeas
  • 1 lemon, juice only grated rind optional
  • 1 teaspoon Dijon mustard
  • 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

Instructions
 

  • 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.
  • 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.
  • Use to filling your bread of choice or as suggested above. Keeps in the fridge for 2 days.
Keyword gluten free, lunch, picnic food, plant-based diet, sandwich