A big batch of these smashed chickpeas should see you right for a few meals (depending on how many you’re feeding). We hate waste so tomorrow we’ll be using the left overs by slathering it on some toasted wholegrain with sliced tomato for lunch and we’re already licking our lips at the thought of it! It’s sort-of a vegan take on egg salad.
- 1 can chickpeas, drained and rinsed
- 1 spring onion, finely sliced
- 1 large gherkin, finely diced
- 1 Tbsp capers, chopped
- 2 Tbsp organic tahini
- 1 Tbsp warm water
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1/2 tsp salt
- Lightly toasted pitas
- Diced cucumber
- Diced avocado
- Cooked & diced beetroot
Place the chickpeas into a bowl and roughly mash with a fork. You still want to maintain the shape of about half of the chickpeas. Add the spring onion, gherkin and capers and combine well.
In a small bowl combine the tahini, water, cider vinegar, mustard, salt & pepper. Mix until it is a smooth consistency. If it’s too thick add a bit more warm water. Now add this to the chickpea mix and combine. Test for seasoning and adjust if needed.
The greatness of this smashed chickpea mix is that you can throw together a range of salad combos and still have a fulfilling, nourishing meal that will satisfy. We used what we had in the fridge and it was super delicious.