-Serve on crackers or on top of hot toasted/grilled slices of baguette (rubbed with garlic if you’d like a hint of garlic).
*Chickpeas x 400 grams, drained and rinsed
*Sweet Mustard Pickle spread x 1 tablespoon
*Celery x 1/4 cup finely chopped
*Onion x 1/4 cup finely chopped
*Dijon mustard x 1 teaspoon
*Whole egg mayonnaise x 3 tablespoon’s (use Veganaise if you want to keep the recipe plant based)
*Dill pickles (optional) x 1 tablespoon finely chopped
*Capers (optional) x 1 teaspoon or Caperberries x 4 berries (finely chopped)
*Salt & Pepper to taste
*Toasted baguette or crackers to serve
*Optional: Red capsicum, finely chopped x 1 to 2 tablespoon’s
-Mash chickpeas with a potato masher. You don’t want a puree or too many lumps, just some texture.
-Add rest of the ingredients and stir through well.