If you love making egg salad for a quick lunch, then you must give mashed chickpea salad a go! Easy to make and great when you're in need of a simple plant-based lunch recipe!
Ingredients
- 1 can of chickpeas
- 1/2 tbsp dijon mustard
- 2 tbsp mayonnaise
- 2 tbsp chopped chives
- 2 tbsp Athenos Crumbled Traditional Feta Cheese, plus extra for topping
- Kosher Salt
- Cracked Black Pepper
- 2-4 Slices thick bread
- Oil
Method
- Drain and rinse the can of chickpeas and place into a medium mixing bowl. Mash with a fork until they are slightly creamy.
- Add the dijon mustard, mayonnaise, chives and feta cheese crumbles to the chickpeas. Mix together until combined.
- Drizzle 1-2 slices of bread with olive oil. Place into a skillet on medium heat and fry for 2-3 minutes or until toasted and golden.
- Spread the chickpea salad over the bread evenly and top with more chopped chives and feta cheese if desired.