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