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Prep
10m
Cook
5m
Total
15m
Prep
10m
Cook
5m
Total
15m
Ingredients
Method
Nutrition
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Step 1
Tip the chickpeas into a large bowl and lightly mash, leaving plenty whole so the filling has body rather than turning to paste. Add the mayo, mustard, nutritional yeast, and the zest of half the lemon, then squeeze in the juice of the whole lemon and mix well until everything is coated. Fold through the spring onions, chives, and parsley, holding back a little parsley for garnish. Season well with salt and plenty of black pepper, then taste and adjust the seasoning.
For
5
M
I
3
400 g
Chickpeas, tins, drained and rinsed
3
Spring onions, chopped
3
tbsp
Vegan mayo
Per Serving
Calories
457kcal
Fat
11g
Saturates
1g
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Made it?
Meal prep,
10 Min Lunches,
Lunch,
Student friendly,
Gluten-free,
Lighter meals,
No-cook,
One-pan,
Salad
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K
Kathryn k
14 days ago
Super simple to put together for a work lunch.
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D
Debi L
25 days ago
Really fresh and zingy, loved the lemon in it and I used Boldbeans chickpeas as they are the bomb 👌
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Helen L
a month ago
So simple, travels well.
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AJ
a month ago
This was so yummy and so easy!! I made a batch for work lunch sammies but I also just ate some on a baked potato for dinner cause I was feeling lazy and omg so delicious <33 Will be making this again
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L
Lila B
a month ago
Sooo delicious and filling. A perfect lunch!
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L
Lila
a month ago
So good! Will definitely be making this more often.
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C
Clare W
a month ago
Absolutely delicious - made it for my daughter and me - sprinkled a bit of Elly’s chorizo tofu on top from another one of her recipes!!! Such a good sandwich filler, and even have some left over in fridge for tomorrow’s packed lunch!!!
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Sophie H
a month ago
Really tasty and filling. My mum also had some on lettuce as she didn’t want bread, and ended up asking for the recipe!
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