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Maria’s Recipes: Chickpea Bruschetta Topping

-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.