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Spread on a sandwich, add to your salad or use as a filling for your baked potato! SO versatile, packed full of protein and delicious!
Duration5 mins
Prep Time5 mins
Servings2 servings


  • 400 g chickpeas drained
  • 1/2 red onion
  • 1 stick celery
  • 3 tbsp vegan mayo
  • 1/2 lemon
  • 1 tbsp capers
  • 1 tsp wholegrain mustard
  • 1 tsp garlic granules
  • 1 tbsp fresh parsley finely chopped
  • salt
  • pepper


  • Place the drained chickpeas in a large bowl and mash with the back of a fork until broken down. You can leave some chunks for added texture.
  • Finely chop the red onion, celery and roughly chop the capers. Add to the mashed chickpeas.
  • Add the vegan mayo, juice of half a lemon, mustard, garlic and parsley. Give it a good stir until all combined.
  • Taste and season with salt and black pepper and serve!
This recipe was republished with permission from Cupful Of Kale.

Find the original recipe here.

Cupful of Kale

Tamsin is a recipe developer, blogger and food photographer. Who also occasionally runs catering at yoga retreats. At Cupful of Kale you’ll find sweet and savoury vegan recipes, most of which take 30 minutes or less. At Cupful of Kale, you'll find recipes with mostly take 30 minutes or less to make!