Chickpeas are a pantry essential for a reason. Not only are they delicious, but chickpeas are a rich source of vitamins, minerals and fiber, too.
We sell chickpeas, zero-waste, naturally. All you have to do to prepare them to cook is soak them overnight. If that sounds too daunting for you, or you need your chickpeas pronto, you can use the quick soak method which consists of boiling chickpeas for five minutes and allowing them to sit in that water for an hour.
Because of their creamy and buttery flavour, chickpeas are a great vegan alternative to fish. One of our favourite ways to eat chickpeas is in this mashed chickpea salad, which acts as a great alternative to tuna mayonnaise. As the days get longer and warmer, this salad is just the right amounts of fresh and light. It’s the perfect thing to whip up and bring with you to a picnic, delicious served with bread, pasta, or greens!
Smashed Chickpea Salad
Ingredients
425g chickpeas
1 tablespoon tahini
3 tablespoons vegan mayonnaise or vegan yoghurt
1 tablespoon dijon mustard
juice of 1 lemon
Healthy amounts of salt and pepper
Red onion, celery and sweetcorn to your liking!
Instructions
Place the chickpeas in a bowl and smash with the back of a fork
Add tahini, mayonnaise, dijon mustard, red onion, celery and sweetcorn, and mix to combine
Taste and adjust seasoning, adding salt, pepper and lemon juice here
Enjoy!
