Too busy to go to the supermarket? Are cupboards almost bare? I’m always looking out for speedy snacks that I can whip together from what’s available in my kitchen. Sometimes they turn out well and sometimes they don’t but today I made a chickpea spread that I liked a lot. Less like hummus and more like a vegan version of tuna salad, here is my version of a chickpea sandwich filling which I served open-faced on toasted Ezekiel bread.
- 1 can of Chickpeas, drained and rinsed
- 2 tbsp Mayonaise or Vegannaise (whatever you have!)
- 2 tsp Dijon mustard
- 2 tsp Plum vinegar
- 1 tbsp chopped onion
- 1 stick of celery chopped
- A pinch of smoked paprika
- Salt and pepper to taste
Put all the above ingredients in a blender and pulse about 10 times until chopped but still chunky. Serve on toasted toast or gluten-free crackers for a great healthy snack.
