Mediterranean smashed chickpea sandwich filler
Serves 3
400g can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
¼ cup finely chopped fresh parsley
¼ cup finely diced red capsicum
6-8 pitted black or green olives, finely sliced
½ tsp onion powder
¼ tsp ground turmeric
2 tbsp hulled tahini
2 tbsp lemon juice
1 tbsp pure maple syrup
1 tbsp wholegrain mustard
sea salt and cracked pepper to taste
TO SERVE (OPTIONAL)
lettuce or silverbeet cups sliced spring onion chilli flakes
I love the flavour combination of this easy egg-like mash, which can be put together in just five minutes. This recipe is a great one to make ahead and have in the fridge for a wholesome bite, ready to be dolloped into sandwiches or leafy green lettuce cups. Chickpeas are high in fibre, with a mild flavour and soft texture that makes them a versatile addition to many plant-based
