Serves: 4 / vegetarian / gluten-free
- 1 can chickpeas, rinsed and drained
- 1/2 cups mayo
- 1/4 cup pickles, diced
- 1 small red onion, diced
- 1 celery sticks, diced
- Juice from 1 lemon
- Salt and pepper, to taste
In a large bowl, mash the chickpeas until they are slightly crumbly and the skins of the beans have fallen off.
Mix in the remaining ingredients and season to taste. Use as a filling for sandwiches and wraps or use as a cracker topper/dip.
- Add egg-free mayo for a vegan version.
- For a more fishy taste, mash in a small piece of nori