Chickpea salad as sandwich topping


  • 400g canned chickpeas
  • 1/3 cup finely chopped celery
  • 1/3 cup finally chopped capers
  • 1 spring onion, thinly sliced
  • 1/2 cup parsley, chopped
  • 1/2 cup thick soy curd or any thick plant yogurt
  • 1/3 cup freshly pressed lemon juice
  • 1 tbsp grated lemon zest
  • 1/2 tsp dijon mustard
  • 1 tsp sumac
  • 1 tsp chili flakes
  • 1/2 tsp garlic powder


  1. drain chickpeas and place into a bowl, mash partly (remember you want them to stay on a sandwich, but leave chunky)
  2. mix with all the other ingredients
  3. refrigerate for at least 1h to make sure the flavors evolve and infuse the chickpeas
  4. enjoy pure or as a sandwich topping

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